If you’ve ever been torn between a classic breakfast crepe and a loaded omelet, these Bacon Cheddar Egg Crepes are your perfect solution. They combine a delicate French-style crepe with a savory, fluffy egg filling loaded with crispy bacon and sharp cheddar. These handheld breakfast masterpieces are surprisingly simple to make and endlessly customizable.
If you're looking for the perfect Bacon Cheddar Egg Crepes, you're in the right place. Whether you love Savory Crepes or want to explore our Chicken collection, we've got you covered.
Why You’ll Love This Bacon Cheddar Egg Crepes
Portable & satisfying: Neatly folded and easy to eat by hand.
Versatile & fun: Swap fillings like mushrooms, spinach, or other cheeses.
Impressive yet simple: Batter comes together quickly; cooking is forgiving.
Great for crowds: Make ahead, reheat, or freeze for later.
Ingredients & Tools
For the crepe batter:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter
- ¼ tsp salt
For the filling:
- 6 large eggs
- 120 g cooked and crumbled bacon
- 100 g shredded sharp cheddar cheese
- 2 tbsp chopped fresh chives
- 2 tbsp whole milk or cream
- ¼ tsp black pepper
- 1 tbsp butter or oil for cooking
For serving (optional):
- extra shredded cheddar, sour cream, hot sauce, additional chopped chives
Tools: 8-inch non-stick skillet or crepe pan, mixing bowls, whisk, spatula, measuring cups/spoons
Notes: Whole milk gives richer flavor and softer texture; sharp cheddar and bacon provide savory contrast; chives add a fresh, oniony note.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 20 g |
| Carbs: | 16 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why rest the batter? Letting the crepe batter sit for at least 15-20 minutes allows the flour to fully hydrate and the gluten to relax. This results in much more tender, flexible crepes that won’t tear when you fold them.
- Can I use pre-cooked bacon? Absolutely—it’s a great time-saver! Just make sure it’s nice and crispy before crumbling. If you’re cooking bacon from raw, I like to bake it on a sheet pan at 200°C for about 15-20 minutes for even crispiness.
- What’s the best pan to use? A good non-stick skillet or a dedicated crepe pan is your best friend here. The low sides make it easy to slide your spatula under the crepe for flipping. If your pan is well-seasoned cast iron, that works too, but non-stick is more forgiving.
- Is the filling cooked separately? Yes, and this is key! You’ll scramble the egg mixture with the bacon and cheese just until softly set. It continues to cook a bit inside the warm crepe, so you don’t want to overdo it initially.
How to Make Bacon Cheddar Egg Crepes
Step 1: Start by making the crepe batter. In a medium bowl, whisk together the flour and salt. In a separate bowl or measuring jug, whisk the 2 eggs, milk, water, and melted butter until well combined. Gradually pour the wet ingredients into the dry, whisking constantly until you have a smooth, thin batter. A few small lumps are okay—they’ll dissolve as the batter rests. Cover the bowl and let it sit at room temperature for 15-20 minutes. You’ll notice the batter thickens slightly, which is exactly what you want.
Step 2: While the batter rests, prepare the filling. In a medium bowl, whisk the 6 eggs with the milk or cream, black pepper, and half of the chopped chives until frothy. Stir in the crumbled bacon and about three-quarters of the shredded cheddar cheese (reserve some for topping later). Preheat your non-stick skillet over medium heat and add a small pat of butter or a drizzle of oil, swirling to coat the surface.
Step 3: Pour about ¼ cup (60 ml) of the rested crepe batter into the center of the hot pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook for about 1-2 minutes, until the edges look set and the bottom is lightly golden. You’ll see little bubbles forming on the surface—that’s a good sign! Use a thin spatula to carefully flip the crepe, then cook for another 30-60 seconds on the second side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking them as you go.
Step 4: Now, cook the filling. Wipe out the skillet if needed and return it to medium-low heat. Add the remaining butter or a tiny bit of oil, then pour in the egg mixture. Gently scramble the eggs, stirring occasionally with a spatula, until they’re just set but still soft and slightly wet—this should take about 3-4 minutes. Remember, they’ll continue cooking inside the crepe, so don’t overdo it. The texture should be creamy and fluffy, not dry.
Step 5: To assemble, place a crepe on your work surface. Spoon a generous portion of the scrambled egg filling onto one half of the crepe. Sprinkle with a little extra cheese if you like. Fold the empty half over the filling, then fold it once more into a quarter-circle shape. Repeat with the remaining crepes and filling. If you want them extra melty, you can pop them back into the warm skillet for a minute to heat through and melt the cheese. Garnish with the remaining chives and serve immediately.
Storage & Freshness Guide
- Fridge: Store filled or unfilled crepes in an airtight container up to 3 days.
- Freezer: Layer crepes between parchment paper in a freezer bag; freeze up to 2 months.
- Reviving: Reheat in a dry non-stick skillet over medium-low heat until warm and pliable.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon dressing cut through the richness of the crepes beautifully, adding a fresh contrast.
- Roasted cherry tomatoes or sautéed mushrooms — Their deep, savory flavors and soft textures complement the creamy eggs and crispy bacon wonderfully.
- Buttery breakfast potatoes or hash browns — For a truly indulgent brunch spread, these add a satisfying crispy element that everyone loves.
Drinks
- A freshly squeezed orange juice or grapefruit mimosa — The citrusy acidity cleanses the palate between bites of the savory, cheesy crepes.
- Hot coffee with a dash of cream — Its bitterness and warmth are the perfect partners for the rich, salty bacon and eggs.
- A light, crisp lager or pale ale — If you’re serving these for brunch, a cold beer can be a surprisingly great match for the savory flavors.
Something Sweet
- Fresh fruit salad or mixed berries — The natural sweetness and juiciness provide a lovely, refreshing finish to the meal.
- Warm maple syrup for drizzling — A little sweet and salty action never hurt anyone—drizzle lightly over the crepes for a delightful twist.
- Simple vanilla yogurt with honey — It’s light, creamy, and just sweet enough to balance the savory main course without being too heavy.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon, it’s too thick and will make heavy, pancake-like crepes. The consistency should be similar to heavy cream—thin enough to swirl easily in the pan.
- Mistake: Overcooking the egg filling. The eggs will continue to cook from residual heat once they’re inside the warm crepe. If you scramble them until completely dry in the pan, they’ll become rubbery and unpleasant by the time you eat them.
- Mistake: Flipping the crepe too early. Wait until the surface looks matte and the edges are lightly browned and lifting from the pan. If you try to flip it too soon, it’s likely to tear. A little patience goes a long way here.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but too much will make the crepes difficult to fold and messy to eat. Aim for a generous but manageable layer.
Expert Tips
- Tip: Use a ladle for consistent crepes. A ¼-cup ladle or measuring cup helps you pour the same amount of batter each time, which means your crepes will be uniform in size and cook evenly. It makes the whole process smoother and faster.
- Tip: Keep cooked crepes warm. Stack them on a plate and cover loosely with a clean kitchen towel or place them in a low oven (about 100°C). This keeps them soft and pliable for folding and ensures everything is warm when you serve.
- Tip: Add a pinch of nutmeg to the egg mixture. It’s a tiny addition, but nutmeg has a warm, aromatic quality that enhances the cheese and eggs beautifully without being overpowering.
- Tip: Make a double batch and freeze. These crepes freeze incredibly well. Let them cool completely, then layer them between sheets of parchment paper in a freezer bag. Reheat in a skillet or toaster oven for a quick breakfast anytime.
FAQs
Can I make the crepe batter ahead of time?
Absolutely! You can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. In fact, an overnight rest often improves the texture, making the crepes even more tender. Just give it a good stir before using, as it might separate a bit. If it seems too thick after chilling, you can thin it with a tablespoon or two of water or milk to get back to that perfect pourable consistency.
What’s the best way to reheat leftover crepes?
The best method is to warm them gently in a dry non-stick skillet over medium-low heat for about 1-2 minutes per side. This helps them regain their texture without becoming soggy. You can also use a toaster oven on a low setting, but avoid the microwave if you can—it tends to make them rubbery. If you’re reheating a filled crepe, the skillet method is still your best bet for a crisp exterior.
Can I make these gluten-free or dairy-free?
Yes, with a few simple swaps. For gluten-free, use a 1:1 gluten-free flour blend in place of the all-purpose flour. For dairy-free, use a plant-based milk (like oat or almond) and a dairy-free butter alternative in the batter, and skip the cheese or use a vegan cheddar. The filling will be a bit different, but still delicious. Just be aware that gluten-free batters can be a bit more fragile, so handle them gently.
My crepes keep tearing. What am I doing wrong?
This is usually due to one of two things: the batter is too thick, making the crepes brittle, or the pan isn’t hot enough before you add the batter. Make sure your batter is thin enough to swirl easily, and let your pan preheat properly—a drop of water should sizzle and evaporate immediately on the surface. Also, use a good non-stick pan and a thin, flexible spatula for flipping.
Can I use a different type of cheese?
Of course! While cheddar is classic, feel free to experiment. Gruyère or Swiss would be fantastic for a nuttier flavor, Monterey Jack for meltiness, or even a bit of feta for a salty tang. Just make sure whatever cheese you use is grated or crumbled finely so it melts evenly into the egg filling. A blend of cheeses can be really delicious, too.
Bacon Cheddar Egg Crepes
Make delicious Bacon Cheddar Egg Crepes in 35 minutes! This easy recipe combines delicate crepes with a savory egg, bacon & cheddar filling. Get the recipe now!
Ingredients
For the crepe batter:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter
-
¼ tsp salt
For the filling:
-
6 large eggs
-
120 g cooked and crumbled bacon
-
100 g shredded sharp cheddar cheese
-
2 tbsp chopped fresh chives
-
2 tbsp whole milk or cream
-
¼ tsp black pepper
-
1 tbsp butter or oil (for cooking)
For serving (optional):
-
extra shredded cheddar
-
sour cream
-
hot sauce
-
additional chopped chives
Instructions
-
Start by making the crepe batter. In a medium bowl, whisk together the flour and salt. In a separate bowl or measuring jug, whisk the 2 eggs, milk, water, and melted butter until well combined. Gradually pour the wet ingredients into the dry, whisking constantly until you have a smooth, thin batter. A few small lumps are okay—they’ll dissolve as the batter rests. Cover the bowl and let it sit at room temperature for 15-20 minutes. You’ll notice the batter thickens slightly, which is exactly what you want.01
-
While the batter rests, prepare the filling. In a medium bowl, whisk the 6 eggs with the milk or cream, black pepper, and half of the chopped chives until frothy. Stir in the crumbled bacon and about three-quarters of the shredded cheddar cheese (reserve some for topping later). Preheat your non-stick skillet over medium heat and add a small pat of butter or a drizzle of oil, swirling to coat the surface.02
-
Pour about ¼ cup (60 ml) of the rested crepe batter into the center of the hot pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook for about 1-2 minutes, until the edges look set and the bottom is lightly golden. You’ll see little bubbles forming on the surface—that’s a good sign! Use a thin spatula to carefully flip the crepe, then cook for another 30-60 seconds on the second side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking them as you go.03
-
Now, cook the filling. Wipe out the skillet if needed and return it to medium-low heat. Add the remaining butter or a tiny bit of oil, then pour in the egg mixture. Gently scramble the eggs, stirring occasionally with a spatula, until they’re just set but still soft and slightly wet—this should take about 3-4 minutes. Remember, they’ll continue cooking inside the crepe, so don’t overdo it. The texture should be creamy and fluffy, not dry.04
-
To assemble, place a crepe on your work surface. Spoon a generous portion of the scrambled egg filling onto one half of the crepe. Sprinkle with a little extra cheese if you like. Fold the empty half over the filling, then fold it once more into a quarter-circle shape. Repeat with the remaining crepes and filling. If you want them extra melty, you can pop them back into the warm skillet for a minute to heat through and melt the cheese. Garnish with the remaining chives and serve immediately.05
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