Great for the whole family
|1 1/2 cups||milk|
|4||Strips Schneider's bacon|
|1 tbsp||melted butter|
Combine flour, sugar, salt, milk, three eggs in a bowl, whisk together and add in melted butter at the end. Let rest for 15 minutes.
Heat a 12 inch pan over medium heat and lightly coat with butter. 4 tablespoons batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
Loosen edge of crepe with butter knife and then either using large spatula, butter knife or your fingers, lift it up and flip it over. Cook another 1-2 minutes and then slide out of skillet onto plate. Repeat until all crepes are done. You should have about 6 when you are done.
Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place bacon slice in center of crepe and carefully crack egg onto bacon. Fold edges of crepe toward center, using the egg white as a kind of glue. ( You can use toothpicks to hold as well, one for each corner). Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Garnish with parsley, fruit etc and serve at once.
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