Savory Breakfast Crepes
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!
Servings 4 people
- 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
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.