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Bacon 'n Egg Crepes

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  • 1 lb Bacon (cooked & crumbled)
  • 8 Eggs
  • 1/4 c Heavy cream
  • 1/4 c Chopped green onions
  • Salt & pepper
  • 1 c Grated Monterey Jack
  • 8 8" crepes


Cut bacon into pieces & fry until crisp; drain well. Whisk eggs & cream. Stir in bacon, onions & seasonings. Pour into hot buttered pan. As portions cook, gently lift with spatula so uncooked portions can flow to bottom. Avoid constant stirring. Sprinkle cheese over eggs when almost done. Spoon egg mixture into crepes & roll. Serve with hash browns & green grapes.