Bacon and Cheddar Potato Crepes wrap a savory trio of potatoes, bacon, and cheddar in a delicate golden crepe. They’re perfect for brunch or dinner and surprisingly easy to make. The potato-infused batter creates a soft, earthy base that pairs wonderfully with smoky bacon and sharp cheddar.
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Why You’ll Love This Bacon and Cheddar Potato Crepes
- Versatile & satisfying: Ideal for brunch, lunch, or dinner.
- Dreamy texture: Crisp edges with a soft, savory filling.
- Leftover hero: A delicious way to use up mashed potatoes.
- Crowd-pleasing combo: Bacon and cheddar are universally loved.
Ingredients & Tools
For the Crepe Batter:
- 200 g (about 1 cup) mashed potatoes, cooled
- 2 large eggs
- 240 ml (1 cup) whole milk
- 120 g (1 cup) all-purpose flour
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Filling:
- 150 g (about 6 slices) bacon, cooked until crisp and crumbled
- 120 g (1 1/4 cups) sharp cheddar cheese, grated
- 2 green onions, thinly sliced
- 60 ml (1/4 cup) sour cream, for serving (optional)
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, and a flexible spatula.
Notes: Use smooth, creamy mashed potatoes and sharp cheddar for the best flavor and texture.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 16 g |
| Fat: | 22 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Cool your potatoes. Using hot or warm mashed potatoes can start to cook the eggs in your batter when you mix it. Let them cool to at least room temperature for the best texture.
- Get your bacon perfectly crisp. You want that bacon to have a real crunch to it, as it will soften slightly inside the warm crepe. Bake it on a sheet pan at 200°C (400°F) for about 15-20 minutes for easy, even cooking.
- Grate your own cheese. Pre-shredded bags contain anti-caking agents that can make the cheese a little grainy and less melty. Taking a minute to grate a block of cheddar yourself makes a world of difference in achieving that smooth, gooey melt.
- Don’t fear the first crepe. It’s a universal truth that the first crepe is almost always a tester. It helps you gauge the heat of your pan and the right amount of batter. Consider it the cook’s treat!
How to Make Bacon and Cheddar Potato Crepes
Step 1: Create the Batter. In a blender, combine the cooled mashed potatoes, eggs, milk, flour, the two tablespoons of melted butter, salt, and pepper. Blend on high until the mixture is completely smooth and silky, which should take about 30-45 seconds. You can also whisk vigorously by hand, but the blender ensures no potato lumps remain. Let the batter rest for about 10 minutes. This allows the flour to hydrate fully and gives you a more tender crepe.
Step 2: Prep Your Fillings & Pan. While the batter rests, crumble your cooked bacon, grate the cheddar cheese, and slice the green onions. Get all your fillings ready in little bowls so you can assemble quickly. Then, place your non-stick skillet over medium heat. Add a tiny knob of butter—just about half a teaspoon—and swirl it around to coat the bottom of the pan lightly.
Step 3: Cook the Crepes. Once the butter is sizzling but not browning, lift the pan off the heat. Pour in a scant 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat. You’ll notice little bubbles forming on the surface after about 60-90 seconds.
Step 4: Flip and Fill. When the edges of the crepe look set and lightly golden, and the top surface is no longer wet, slide your flexible spatula underneath and flip it over. It should have some lovely light brown spots. Now, quickly sprinkle a generous pinch of the grated cheddar cheese over one half of the crepe, followed by a scattering of bacon crumbles and green onions.
Step 5: Fold and Melt. As the second side cooks for another 30-45 seconds, use your spatula to fold the bare half of the crepe over the filled half, creating a half-moon shape. Press down gently. Let it cook for another 20-30 seconds so the cheese inside gets wonderfully melty and acts as a glue. You should see it oozing out the sides a little—that’s what you want!
Step 6: Repeat and Serve. Slide the finished crepe onto a plate. Wipe the pan with a paper towel, add another tiny bit of butter, and repeat the process with the remaining batter and fillings. Serve the crepes immediately while they’re hot and the cheese is at its peak gooeyness. A dollop of cool sour cream on top is the perfect finishing touch.
Storage & Freshness Guide
- Fridge: Store cooled crepes in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 1 month.
- Reviving: Reheat in a dry non-stick skillet over low heat to restore texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the crepes beautifully, balancing the whole plate.
- Sautéed garlic mushrooms — Their earthy, umami flavor is a fantastic friend to the potato and bacon, adding another layer of savory depth.
- Roasted cherry tomatoes — Their burst of sweet, acidic juice provides a lovely contrast and brightens up each rich, savory bite.
Drinks
- A dry, hard apple cider — Its crisp effervescence and subtle apple notes are a classic pairing that cleanses the palate between bites of the hearty crepe.
- A rich Bloody Mary — For brunch, the spicy, savory tomato cocktail stands up to the bold flavors and makes the whole meal feel like an event.
- Freshly squeezed orange juice — The bright, sweet citrus is a timeless and refreshing partner that everyone at the table will love.
Something Sweet
- Mixed berry compote over vanilla ice cream — After a savory meal, the sweet-tart berries and cold, creamy ice cream are a perfect, simple finale.
- Lemon ricotta cookies — They’re soft, lightly sweet, and have a zesty tang that feels wonderfully refreshing after the rich main course.
- Dark chocolate espresso beans — Just a few of these provide a sophisticated, bitter-sweet finish that won’t leave you feeling overly full.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot. If your pan is smoking, the butter will burn and the crepe will cook too quickly on the outside while staying raw and gummy in the middle. Medium heat is your sweet spot for a perfectly golden, cooked-through crepe.
- Mistake: Adding too much batter. Pouring in too much batter will give you a thick, pancake-like result instead of a delicate, lacy crepe. A scant 1/4 cup is usually perfect for an 8-inch pan. The swift swirling motion is key to thinness.
- Mistake: Flipping too early. If you try to flip the crepe before the top surface has set, it’s likely to tear. Wait until the surface looks matte and is no longer shiny with wet batter.
- Mistake: Overstuffing the crepes. It’s tempting to load them up, but too much filling will make them difficult to fold and can cause the crepe to break. A little goes a long way!
Expert Tips
- Tip: Rest your batter. That 10-minute rest isn’t just a suggestion. It allows the gluten in the flour to relax, which results in a much more tender and pliable crepe that’s less likely to tear when you flip and fold it.
- Tip: Keep cooked crepes warm. If you’re making a full batch, place finished crepes on a baking sheet in a single layer and keep them in a low oven (about 95°C / 200°F) while you cook the rest. This keeps them warm and soft for serving everyone at once.
- Tip: Experiment with fresh herbs. Try adding a tablespoon of finely chopped fresh chives or parsley directly into the batter. It adds a lovely pop of color and a fresh, herbal note that complements the bacon and cheddar wonderfully.
- Tip: Master the wrist swirl. The key to a perfectly round, thin crepe is a confident, continuous swirling motion the moment the batter hits the hot pan. Practice makes perfect, and it’s a satisfying skill to have!
FAQs
Can I make the batter ahead of time?
Absolutely, you can! The batter can be made up to 24 hours in advance. Just store it covered in the refrigerator. You might notice it thickens up a bit, so give it a good stir or a quick whiz in the blender before using. Let it sit on the counter for 15-20 minutes to take the chill off, as a very cold batter can make the crepes cook unevenly.
My crepes keep tearing when I flip them. What am I doing wrong?
This usually comes down to one of two things: the pan isn’t properly non-stick (or needs more butter), or you’re flipping too early. Make sure your spatula slides easily underneath the entire crepe before you attempt the flip. If it resists, give it another 15-20 seconds to cook. A perfectly cooked crepe will release from the pan easily.
Can I use a different type of cheese?
Of course! Gruyère would be fantastic for a more nutty, sophisticated flavor. Monterey Jack would give you an even meltier, milder result. Even a pepper jack would add a nice little kick. The trick is to use a cheese that melts well, so avoid very hard, aged cheeses or fresh cheeses like feta or queso fresco for the filling.
What’s the best way to reheat leftover crepes?
The best method is to gently reheat them in a dry non-stick skillet over low heat for a minute or two on each side. This will help them regain some of their delicate texture. Avoid the microwave, as it will make them soft and soggy. You can also warm them in a 175°C (350°F) oven for about 5-7 minutes.
I don’t have a blender. Can I still make the batter?
You sure can, it just requires a bit more elbow grease! Make sure your mashed potatoes are very smooth and free of lumps to start. Then, in a large bowl, whisk the eggs and milk together first. Gradually whisk in the flour until smooth, then stir in the mashed potatoes, melted butter, and seasonings until you have a uniform, lump-free batter.
Bacon And Cheddar Potato Crepes
Make delicious Bacon and Cheddar Potato Crepes with this easy recipe. Perfect for brunch or dinner, they're a savory, cheesy delight. Get the full recipe now!
Ingredients
For the Crepe Batter:
-
200 g mashed potatoes (cooled)
-
2 large eggs
-
240 ml whole milk
-
120 g all-purpose flour
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/2 tsp salt
-
1/4 tsp black pepper
For the Filling:
-
150 g bacon (cooked until crisp and crumbled)
-
120 g sharp cheddar cheese (grated)
-
2 green onions (thinly sliced)
-
60 ml sour cream (for serving (optional))
Instructions
-
In a blender, combine the cooled mashed potatoes, eggs, milk, flour, the two tablespoons of melted butter, salt, and pepper. Blend on high until the mixture is completely smooth and silky, which should take about 30-45 seconds. You can also whisk vigorously by hand, but the blender ensures no potato lumps remain. Let the batter rest for about 10 minutes. This allows the flour to hydrate fully and gives you a more tender crepe.01
-
While the batter rests, crumble your cooked bacon, grate the cheddar cheese, and slice the green onions. Get all your fillings ready in little bowls so you can assemble quickly. Then, place your non-stick skillet over medium heat. Add a tiny knob of butter—just about half a teaspoon—and swirl it around to coat the bottom of the pan lightly.02
-
Once the butter is sizzling but not browning, lift the pan off the heat. Pour in a scant 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat. You’ll notice little bubbles forming on the surface after about 60-90 seconds.03
-
When the edges of the crepe look set and lightly golden, and the top surface is no longer wet, slide your flexible spatula underneath and flip it over. It should have some lovely light brown spots. Now, quickly sprinkle a generous pinch of the grated cheddar cheese over one half of the crepe, followed by a scattering of bacon crumbles and green onions.04
-
As the second side cooks for another 30-45 seconds, use your spatula to fold the bare half of the crepe over the filled half, creating a half-moon shape. Press down gently. Let it cook for another 20-30 seconds so the cheese inside gets wonderfully melty and acts as a glue. You should see it oozing out the sides a little—that’s what you want!05
-
Slide the finished crepe onto a plate. Wipe the pan with a paper towel, add another tiny bit of butter, and repeat the process with the remaining batter and fillings. Serve the crepes immediately while they’re hot and the cheese is at its peak gooeyness. A dollop of cool sour cream on top is the perfect finishing touch.06
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