Eastern European · breakfast
Breakfast Crepes with Bacon and Egg Savory crepes stuffed with a mixture of medium-hard boiled eggs, bacon, green onions, and cheese, then pan-fried in butter until golden and served with sour cream.
total 45 min
servings 4 Original recipe on petersfoodadventures.com
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Back to 4 servings 6 blini or crepes 4 medium-hard boiled eggs 2 stalks green onions, thinly sliced 10 bacon rashers, sliced and fried 0.5 cup grated cheese salt and pepper to taste butter and oil for frying
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1 Step 1: Place eggs in a saucepan filled with water, ensuring the water covers the eggs by at least 1 inch. Bring to a boil on high heat. When it reaches a rapid boil, cover with a lid and remove from heat. Set a timer for 7 minutes for a medium-hard boiled egg. When the timer is up, place the eggs in a bowl of ice water to cool and stop the cooking process.2 Step 2: Peel the eggs and place them in a bowl. Using a fork, mash into small pieces. Mix in the fried sliced bacon, green onions, and grated cheese. Season with salt and pepper to taste.3 Step 3: Lay one crepe on a plate. Place 3-4 tablespoons of the egg filling towards one side of the crepe. Fold over, tucking in the edges and roll to complete (like making a burrito). Make sure the outer edge of the crepe is on the bottom underside of the crepe.4 Step 4: Heat 1 tablespoon of butter and oil in a frying pan over medium heat. Place the stuffed breakfast crepe, outer edge side down, into the butter. Fry for about 2 minutes before carefully flipping over to fry until golden brown.5 Step 5: Serve immediately with sour cream.getsaucepan.com/r/3e20d155-2f64-4a31-8bb0-85760f14557f · Original: https://petersfoodadventures.com/breakfast-crepes/
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