Egg and Bacon Crepes

Average: 5 (1 vote)
1 hour 6 Servings Print RecipeEmail Recipe


18 crepes
1mediumonion (minced)
18 eggs
1⁄2teaspoonblack pepper
  parsley (chopped)


Make the crepes using the Rich Crepe Batter recipe. Set aside and keep warm.

Cut the bacon into small pieces and cook in a large frypan until crisp. Remove from frypan and drain on absorbent paper.

Melt the butter in the same frypan and cook the onion until golden brown. Remove the onion from the frypan with a slotted spoon.

Lightly beat the eggs with the salt and pepper and cook in the frypan.

Mix in the bacon and onion.

Fill each crepe with some of the egg and bacon filling. Fold over and serve immediately, garnished with parsley.


Preparation time does not include crepe preparation time.

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