Sunny Side Crepes

Another Tuesday has passed and Tuesday mean: Special Breakfasts! Needless to say, the easiest, most tasty breakfast (for us) is the simple bacon and eggs combo. I try to find new ways to make this humble breakfast. This time, I decided to make them into pastry! The night before, I made crepe batter. Crepes always turn out better, if they sit overnight.  Hope you enjoy!

 

Sunny Side Crepes

 

 

Crepe Batter

(adapted from Janae Monir’s Crepes)

2 eggs

1 cup of milk

1/3 cup of water

3/4 cup of all-purpose flour

1/4 cup of whole wheat flour

1 teaspoon of vanilla extract

2 tablespoons of butter, melted

Directions:

  1. Combine all ingredient in blender and mix until smooth.
  2. Let batter rest overnight, in refrigerator
  3. Give the batter a quick blend, when you remove the batter, in the morning
  4. Lightly spray a frying pan with cooking spray and heat pan on medium
  5. Pour about 1/3 cup of batter onto pan and swirl pan, to allow batter to coat the bottom of the pan
  6. When sides of the crepe start to dry and become golden brown,  slide a slightly greased spatula under the crepe and flip it over

 

Sunny Side Crepes (makes 2)

2 eggs

2 strips of bacon, cooked and cut in half

Salt and Pepper

Directions:

  1. Preheat oven to 350 F
  2. Place one crepe on a greased baking sheet (on one side of baking sheet)
  3. Place two strips of bacon (two halves) side by side, in the center of the crepe
  4. Crack one egg, on top of the bacon (try to keep the yolk in the center.
  5. Fold over the sides of the crepe so that it covers the egg whites
  6. Sprinkle with salt and pepper
  7. Repeat with remaining bacon and egg, on the other side of the baking sheet
  8. Bake for 15 minutes
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2 Comments

Filed under Breakfast, Eggs

2 responses to “Sunny Side Crepes

  1. I never thought of this before! The drippy egg yolk must taste amazing with the crepe!

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