Best breakfast ever? These Bacon, Egg, and Cheese Crepes are homemade savory crepes filled with scrambled eggs, crumbled bacon, and cheddar cheese. Make them for a brunch party or on a lazy weekend morning.
I am having a moment with crepes. A really long, beautiful moment that I never want to end.
I'll take sweet crepes, savory crepes, and everything in between. Give me a crepe for every meal and I am a happy girl.
But breakfast? Breakfast is my absolute favorite time to eat crepes. Which is why I'm here to share this Bacon, Egg, and Cheese Crepe recipe with you today.
Once you learn how easy it is to make them, I think you'll be obsessed, too! I generally make them from scratch, but also have a super simple method for making crepes with pancake mix.
How to Make Crepe Batter
Making crepe batter is incredibly easy! You just put all the ingredients in a blender, blend together, and then let rest for a bit.
I use a pretty standard batter, but may add some ingredients depending on what I'm making the crepes for.
For instance, I added some dried parsley to this batter since I knew they were for savory crepes.
This recipe makes 4 large, fairly thick crepes. And when filled with eggs, crumbled bacon, and shredded cheese, one crepe is a serving.
Here's everything that went into the batter:
- All-Purpose Flour
- Granulated Sugar
- Dried Parsley
- Whole Milk
- Melted Butter
Everything goes in the blender...
And then processed until smooth.
I recommend letting the batter rest for about 30 minutes before making the crepes. This will result in more tender crepes. However, if you don't have the time, you can skip this step and your crepes will still be delicious.
How to Cook Crepes
Cooking crepes is also quite easy, but it may take a little bit of practice. You know how they say you always mess up the first pancake? I feel like the same is often true of crepes!
First of all, you do not need a special crepe pan to cook crepes! Any nonstick pan will do.
I recommend using a 10-inch nonstick skillet for these crepes, but you can make them a little bigger or smaller depending on what pans you have available.
Remember if you make your crepes bigger, but use the same amount of batter, they'll be thinner. If you make them smaller with the same amount of batter they'll be thicker.
These are already a pretty thick crepe (I wanted them to be able to hold all of those delicious fillings!), so you can feel free to adjust batter amount or thickness to your taste.
Place the nonstick skillet (or crepe pan if you do happen to own one) over medium heat. Coat with a little bit of butter.
Pour about ⅓ cup batter in pan and gently tilt and swirl pan until batter evenly coats the bottom.
Let cook for about 1 ½-2 minutes until crepe is turning golden on bottom and edges are pulling away from pan.
You can either use your fingers or a spatula to pull edges up and when ready, flip.
Cook for another minute before removing crepe from pan to a plate. Keep warm while you make the crepe fillings.
Can I Make Batter Ahead of Time?
Yup! You can make this crepe batter the night before and keep in the fridge overnight.
However, make sure you have time to let the batter sit at room temperature for 30 minutes in the morning.
How to Make Scrambled Eggs
Of course, you can fill these crepes with anything you want. But if you want to make Bacon, Egg, and Cheese Crepes, I highly recommend making these scrambled eggs.
Here's what you need:
- Garlic Powder
- Dried Parsley
In a medium bowl, whisk together eggs, garlic powder, dried parsley, salt, and pepper until smooth.
Add butter to a large skillet over medium-low heat and pour egg mixture in. Let eggs sit for a couple minutes until they start to set and firm up at edges.
Using a spatula, begin to pull the eggs in from the edges to the middle of the pan. Continue this motion until eggs are cooked completely.
How to Assemble Bacon, Egg, and Cheese Crepes
Now, gather the other filling ingredients. Along with the scrambled eggs, you'll need shredded cheese (I recommend cheddar) and about 4 strips of cooked bacon (I recommend cooking it extra crispy).
Top each crepe with scrambled eggs, crumbled bacon, and cheese.
Try to keep filling to the center of the crepe.
Roll or fold crepes.
There are plenty of different ways to roll crepes, but for these ones, I like just folding the sides over.
This fold makes it so you can add LOTS of filling and still have no trouble closing it.
In case you can't tell, these bacon, egg, and cheese crepes are best enjoyed with a fork and knife.
This is my idea of breakfast heaven! I love all kinds of bacon, egg, and cheeses, whether they're served on English muffins, croissants, bagels, or toast.
But now that I've had a crepe version, I've found my new favorite way to enjoy them.
The crepes are light and delicate and are the perfect complement to the rich filling.
Can I Re-Heat Crepes?
Yes! This recipe makes 4 crepes, but if you don't use them all or want to double it to make extra, you can enjoy the leftover crepes later.
To store, simply wrap leftover crepes in plastic wrap or foil and keep in the fridge. They shouldn't stick, but if you're worried, you can put a layer or parchment or waxed paper in between them.
Crepes should keep in the fridge for about 3-5 days.
When you're ready to enjoy, simply re-heat in microwave or oven until warm.
If you've already filled the crepes, you can also wrap tightly in plastic wrap or foil and re-heat the entire thing in the oven or microwave. Just like you would a breakfast burrito!
Other Fun Breakfast Recipes
In addition to lots of other delicious crepe recipes, I have a ton of go-to breakfast recipes that are great for serving to company or just enjoying on a lazy weekend. Here are some of my favorites:
- BLT Breakfast Tacos
- Breakfast Nachos
- Spicy Sausage Chilaquiles with Eggs
- Hummus Breakfast Bowls
- Eggs Benedict Pizza
- Breakfast Risotto
- Boston Baked Beans and Eggs
- Cloud Eggs with Cheddar and Prosciutto
- Turkish Eggs (from The Mediterranean Dish)
- Cinnamon Brioche French Toast (from Baking with Aimee)
If you're love bacon, egg, and cheese sandwiches, but are looking for something a little bit different (you might even say a little bit "fancier"), try them in crepe form!
And something tells me you'll be wanting to make a different kind of crepe every weekend from now on!
What's your favorite crepe filling?
Bacon, Egg, and Cheese Crepes
- ½ cup all-purpose flour
- ½ Tbsp granulated sugar
- ¼ tsp dried parsley
- ¼ tsp salt
- ¼ tsp pepper
- ¾ cup whole milk
- 2 large eggs
- 1 ½ Tbsp melted unsalted butter, plus more for pan
Egg, Bacon, and Cheese Filling
- 8 large eggs
- ¼ tsp garlic powder
- ¼ tsp dried parsley
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp unsalted butter
- 4 strips crispy cooked bacon, crumbled
- ½ cup shredded cheddar cheese
- Place flour, sugar, parsley, salt, pepper, milk, eggs, and melted butter in blender and process until smooth. Let mixture rest for at least 30 minutes (you can skip this if you're in a rush). Alternatively, you can make the batter the day before and keep it in fridge overnight. If refrigerated overnight, let rest at room temperature for 30 minutes before using.
- Place a 10-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit of butter. Pour about ⅓ cup batter in pan and gently tilt and swirl pan until batter evenly coats the bottom.
- Let cook for about 1 ½-2 minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate. Keep warm.
- Continue with remaining batter, adding a little butter to pan in between each.
Bacon, Egg, and Cheese Filling
- In a medium bowl, whisk together eggs, garlic powder, dried parsley, salt, and pepper.
- Add butter to a large skillet over medium-low heat and pour egg mixture in. Let eggs sit for a couple minutes until they start to set and firm up at edges. Using a spatula, begin to pull the eggs in from the edges to the middle of the pan. Continue this motion until eggs are cooked completely.
- Top the center of each crepe with scrambled eggs, crumbled bacon, and cheese. Fold or roll crepes.