CREPES LORRAINE
This is a fun breakfast for a change of pace on the weekend. I adore this sort of tasty and savory crepe breakfast from time to time. You could even add this to a brunch as well. You can make the crepes ahead of time. They will keep fresh a couple of days or more in a sealed container in the refrigerator. If you think crepes are not easy to make, think again with these recipes. All you need is a small, nonstick pan in good shape. You can use a bigger pan, but stick with the amount of batter suggested per crepe. I love crepes. I would choose them over bread any day. Sure, they take a little bit of time to make, but if you have two small frying pans, you can have both of them going at the simultaneously and cut the preparation time in half. I always do that. I have dinner plate or casserole dish nearby and after flipping the crepe and letting it sit a few seconds on the other side, I turn it onto the plate or into the casserole dish. I listen to Spanish (Pimsleur) while I do this, but you can listen to your favorite music, for instance, or if you have TV in your kitchen, you can listen to it while you flip crepes.
If it is summertime, you could pair this recipe with fresh strawberries and blueberries on the side to mix savory and sweet flavors, which I absolutely love doing, especially for breakfast or brunch.
If you prefer, you could use cooked ham instead of bacon. I think that would be a lovely alternative, as bacon that is cooked too crisp would not be good in these soft crepes.
There are various recipes for Crepes Lorraine and a quick Google search will give you some other ideas as well. In other words, you can custom make the fillings to your own taste and based on whatever you have on hand. If you want to get fancy, you could use Gruyere cheese. I have simple tastes and stick with Cheddar, Mozzarella, Parmesan and Swiss cheese and a few others like Monterey Jack and Muenster from time to time. I hate blue cheese.
You can easily double this recipe to feed a crowd. You can make the whole recipe the day before (don't bake it though) and just gently heat in the oven as suggested. You may need slightly more time as the crepes and filling will be ice cold from being in the fridge.
Since these crepes are so deliciously rich, it won't take many to satisfy a person, especially if there are other accompaniments.
The filling is like Quiche Lorraine, but obviously this is simply a take on that using crepes making it crepe Quiche Lorraine. I usually make my crepe batter using my food processor, but you could also use a blender and blend the crepe ingredients instead. If you are using a larger, nonstick pan instead of a small saute pan or small 6-inch non-stick pan, then pour the batter into the center of the pan.
INGREDIENTS:
15 Crepes – choose your recipe
Filling:
1 cup shredded Swiss cheese (250 mL)
3/4
cup sour cream (175 mL)
8 thick slices bacon, cooked soft and not too crisp, diced
1 large egg, whisked
2 green onions, chopped
1 tbsp chopped, fresh parsley (15 mL)
1/4
tsp black pepper (1 mL)
Topping:
1 cup shredded Cheddar cheese (250 mL)
Chopped fresh parsley
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
Prepare crepes of choice.
Filling: In medium bowl, mix together Swiss cheese,
sour cream, bacon, whisked egg, green onions, fresh parsley and black pepper.
Place
a heaping tablespoon of the filling on one side of a crepe. Fold the other side over and fold the crepe
into a triangle. Place in a small
greased casserole dish big enough to hold 15 folded crepes. Repeat with the remaining crepes. Sprinkle with shredded Cheddar cheese. Bake 10 minutes uncovered until the cheese
has melted. Sprinkle with parsley and
serve.
Yield: 15 servings
NOTE: 1
serving (filling only) To get total carbs, add the carb value per crepe (the recipe of your choosing) to this carb filling value below.
74.4
calories
6.0
g protein
5.1
g fat
0 g fiber
1.0 g net carbs