Bacon 'n Egg Crepes
Bacon 'N Egg Crepes is an moderately easy dinner. Made with 1 lb. bacon, cooked and crumbled, 1/4 c. heavy cream, salt and pepper to taste, 8 (8-inch) crepes and parsley sprigs, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Cut bacon into pieces and fry until crisp or fry, then crumble.
Drain well.
Whisk together the eggs and cream.
Stir in bacon, onions and seasonings.
Pour into a hot, buttered pan.
As portions cook, gently lift with spatula so that uncooked portions can flow to bottom.
Avoid constant stirring.
Sprinkle cheese over eggs when eggs are almost totally cooked.
Spoon egg mixture into crepes and roll.
Garnish with sprig of parsley.
Serve with hash brown potatoes and green grapes.
π· Perfect Pairings
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