I love eating crepes for breakfast. It’s something mom used to make for breakfast, usually on Saturday mornings. they are one of my favorite breakfast foods. In Russian, we call them Blini and there are many different ways to stuff them. You can’t go wrong with crepes!
Are Crepes breakfast or a dessert?
Some of my favourite Crepe recipes are Blintzes filled with Farmer’s Cheese, and a Savory Crepe stuffed with potato and bacon. The Blintzes with Cheese are a sweet dessert, and the savory crepes we usually eat them for lunch. Russian crepes are served for breakfast, like thin pancakes, usually with lots of sour cream and sometimes jam. Crepes can be for breakfast, lunch, dinner and as a dessert! Incredibly versatile, as you can basically stuff and roll anything you like into them. The recipes are endless.
What to fill Breakfast Crepes with?
When I was recently in Russia, my aunt Galya made me a version of these for breakfast and I was hooked! What I loved about her breakfast crepes was that she used medium-hard boiled eggs instead of scrambled eggs. Scrambled eggs might be easier, but boiled eggs are tastier! The trick is not to overcook the eggs and make them hard boiled, and you don’t want them soft boiled and runny. Medium boiled eggs work perfectly, and add a nice texture and flavor to the crepes. As this is a breakfast recipe, it only makes sense to add bacon, cheese and green onions to the mix. Familiar breakfast flavors filled inside a crepe pocket.
How do I make the Crepes?
This recipe doesn’t include the step by step instructions on a crepe recipe. But I’m not going to leave you in a lurch. Check out How to make Crepes here. Make the Crepes or Blini in advance, then prepare the filling int he morning, it will go faster! There are supermarkets that sell crepes, but homemade always taste better!
This breakfast Crepe recipe makes bout 6 stuffed Crepes. If you want to make more filling, just add more eggs and ingredients as needed. Crepes aren’t hard to fill, just wrap and roll like a burrito. Frying them in butter makes it a little crispy and helps keep the crepe from unravelling. When frying, it’s important to place the crepe with the outer edge facing down into the butter. This helps to keep it together, but it’s not perfect. Just flip them very carefully.
Delicious Breakfast Crepes stuffed with boiled eggs, bacon, cheese and green onions before being pan fried in butter. Generously slathered in sour cream – these savory crepes are worth the effort! This is not diet food, and as a result, tastes amazing. Your whole family will love this for breakfast. Bon Appetit! Приятного аппетита!
Savory Breakfast Crepes
Ingredients
- 6 blini or crepes
- 4 medium-hard boiled eggs
- 2 stalks green onions thinly sliced
- 10 bacon rashers sliced and fried
- ½ cup grated cheese
- salt and pepper to taste
- butter and oil for frying
Instructions
To make medium-hard boiled eggs
-
Place eggs in a sauce pan filled with water. Water should cover eggs at least 1 inch. Bring to a boil on high heat. When it reaches a rapid boil, cover with lid and remove from heat. Set timer for 7 minutes for a medium-hard boiled egg. When timer is up, place eggs in a bowl of ice water to cool and stop the cooking process.
Making Breakfast Crepes
-
Peel the eggs and place in a bowl. Using a fork, mash into small pieces. Mix in the fried sliced bacon, green onions and grated cheese. Salt and Pepper to taste.
-
Lay one crepe on a plate. Place 3-4 tablespoons of 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.
-
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.
-
Serve immediately with sour cream.
©PetersFoodAdventures.com
I started this website as a way to capture the recipes that I grew up with, and pass them onto the next generation. Being world travellers, there are foods from all over the world, but my passion is primarily the Slavic and Russian foods I grew up with.
Leave a Reply