These Bacon Egg and Avocado Crepes are a perfectly balanced, indulgent meal. Tender crepes wrap creamy scrambled eggs, crispy bacon, and buttery avocado for a satisfying breakfast or brunch. Once you master the simple swirl, these impressive crepes become an easy favorite.
Nothing beats a great Bacon Egg and Avocado Crepes. Whether you're a fan of Savory Crepes or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Bacon Egg and Avocado Crepes
- Perfect textures: Delicate crepes with fluffy eggs, crispy bacon, and creamy avocado.
- Easy to master: Simple batter and technique yield pro results quickly.
- Endlessly customizable: Swap fillings to match your taste.
- Impressive for any occasion: Elevates brunch or a slow morning.
Ingredients & Tools
For the crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp melted butter, plus extra for cooking
- ¼ tsp salt
For the filling:
- 6 slices bacon, chopped
- 4 large eggs, lightly beaten
- 2 tbsp milk or cream
- 1 ripe avocado, sliced
- Salt and black pepper to taste
- Fresh chives for garnish (optional)
Tools: 8-inch non-stick skillet or crepe pan, blender or whisk, spatula, mixing bowls
Notes: Whole milk adds richness; water keeps crepes tender. Don’t skip melted butter—it adds flavor and golden spots.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 26 g |
| Carbs: | 28 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your avocado timing right. You want it ripe but still firm—soft enough to slice easily but not mushy. If it’s too hard, it won’t blend nicely with the other fillings.
- Don’t overmix the crepe batter. A few small lumps are totally fine! Overmixing can develop gluten and make the crepes tough instead of delicate.
- Let the batter rest if you can. Resting for 20–30 minutes allows the flour to fully hydrate and gives you more tender crepes. But if you’re in a hurry, it’ll still work.
- Cook your bacon until crispy. It’ll soften slightly once wrapped in the crepe, so starting with a good crunch ensures you keep that satisfying texture.
How to Make Bacon Egg and Avocado Crepes
Step 1: Start by making the crepe batter. In a blender or a medium bowl, combine the flour, eggs, milk, water, melted butter, and salt. Blend or whisk until the batter is smooth—you’re aiming for a consistency similar to heavy cream. If you see a few tiny lumps, that’s okay; they’ll usually dissolve. Let the batter rest while you prepare the filling. This gives the flour particles time to relax, which helps prevent tough crepes.
Step 2: Cook the bacon. Place the chopped bacon in a cold skillet and turn the heat to medium. This allows the fat to render slowly, giving you crispier results without burning. Cook, stirring occasionally, until the bacon is browned and crispy—this should take about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off all but about a tablespoon of the bacon fat from the skillet; you’ll use this for the eggs.
Step 3: Whip up the scrambled eggs. In a bowl, lightly beat the eggs with the milk or cream, and season with a pinch of salt and pepper. Heat the reserved bacon fat in the skillet over medium-low heat. Pour in the eggs and cook gently, stirring slowly with a spatula, until they’re just set but still soft and creamy. Remove from the heat immediately—they’ll continue to cook a bit from residual heat. Fold in half of the cooked bacon.
Step 4: Now, cook the crepes. Heat your non-stick skillet over medium heat and lightly brush with butter. Pour about ¼ cup of batter into the center of the pan, then quickly 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. Carefully flip and cook for another 30–60 seconds on the other side. Transfer to a plate and repeat with the remaining batter.
Step 5: Assemble your crepes. Lay a crepe flat on a plate. Spoon a portion of the scrambled eggs down the center, then top with a few slices of avocado and a sprinkle of the remaining crispy bacon. If you like, add a few snips of fresh chives for a pop of color and mild onion flavor.
Step 6: Fold and serve. Gently fold two sides of the crepe over the filling, almost like a burrito, or simply roll it up. The warmth of the crepe and eggs will slightly soften the avocado, making everything meld together beautifully. Serve immediately while everything is warm and the textures are at their best.
Storage & Freshness Guide
- Fridge: Store assembled crepes up to 1 day; components separately up to 2 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 1 month.
- Reviving: Reheat crepes in a dry skillet; warm filling separately to retain texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery greens and bright acidity cut through the richness of the crepes perfectly.
- Roasted cherry tomatoes on the vine — Their sweet, concentrated flavor adds a juicy, vibrant element to the plate.
- Buttery roasted potatoes with herbs — For those who want a heartier brunch spread, these provide a satisfying, crispy counterpart.
Drinks
- A freshly squeezed orange juice or grapefruit mimosa — The citrusy brightness cleanses the palate and complements the savory notes.
- Hot coffee with a dash of cinnamon — The warm spice echoes the cozy, comforting vibe of the dish.
- Iced hibiscus tea — Its floral tartness offers a refreshing, non-alcoholic option that stands up to the bold flavors.
Something Sweet
- Mixed berry compote with a dollop of Greek yogurt — The sweet-tart berries and creamy yogurt provide a lovely, light finish.
- Warm cinnamon-sugar dusted churro bites — Because sometimes you just need a little fried dough to complete the brunch experience.
- Lemon curd and whipped cream on shortbread — Zesty, rich, and not too heavy—it’s a elegant little treat after a savory meal.
Top Mistakes to Avoid
- Using a skillet that’s too hot for the crepes. If the pan is scorching, the batter will set too quickly and you won’t be able to swirl it thin. You’ll end up with thick, uneven crepes—or worse, they might burn.
- Overcooking the scrambled eggs. Remember, they continue to cook after you take them off the heat. If you wait until they look fully set in the pan, they’ll be dry and rubbery by the time they hit the crepe.
- Skipping the butter between crepes. Even with a non-stick pan, a light brush of butter between each crepe ensures easy
Bacon Egg And Avocado Crepes
Make perfect Bacon Egg and Avocado Crepes with this easy recipe. Tender crepes filled with fluffy eggs, crispy bacon & creamy avocado. Get the recipe now!
Ingredients
For the crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp melted butter (plus extra for cooking)
-
¼ tsp salt
For the filling:
-
6 slices bacon (chopped)
-
4 large eggs (lightly beaten)
-
2 tbsp milk or cream
-
1 ripe avocado (sliced)
-
Salt and black pepper (to taste)
-
Fresh chives (for garnish (optional))
Instructions
-
Start by making the crepe batter. In a blender or a medium bowl, combine the flour, eggs, milk, water, melted butter, and salt. Blend or whisk until the batter is smooth—you’re aiming for a consistency similar to heavy cream. If you see a few tiny lumps, that’s okay; they’ll usually dissolve. Let the batter rest while you prepare the filling. This gives the flour particles time to relax, which helps prevent tough crepes.01
-
Cook the bacon. Place the chopped bacon in a cold skillet and turn the heat to medium. This allows the fat to render slowly, giving you crispier results without burning. Cook, stirring occasionally, until the bacon is browned and crispy—this should take about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off all but about a tablespoon of the bacon fat from the skillet; you’ll use this for the eggs.02
-
Whip up the scrambled eggs. In a bowl, lightly beat the eggs with the milk or cream, and season with a pinch of salt and pepper. Heat the reserved bacon fat in the skillet over medium-low heat. Pour in the eggs and cook gently, stirring slowly with a spatula, until they’re just set but still soft and creamy. Remove from the heat immediately—they’ll continue to cook a bit from residual heat. Fold in half of the cooked bacon.03
-
Now, cook the crepes. Heat your non-stick skillet over medium heat and lightly brush with butter. Pour about ¼ cup of batter into the center of the pan, then quickly 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. Carefully flip and cook for another 30–60 seconds on the other side. Transfer to a plate and repeat with the remaining batter.04
-
Assemble your crepes. Lay a crepe flat on a plate. Spoon a portion of the scrambled eggs down the center, then top with a few slices of avocado and a sprinkle of the remaining crispy bacon. If you like, add a few snips of fresh chives for a pop of color and mild onion flavor.05
-
Fold and serve. Gently fold two sides of the crepe over the filling, almost like a burrito, or simply roll it up. The warmth of the crepe and eggs will slightly soften the avocado, making everything meld together beautifully. Serve immediately while everything is warm and the textures are at their best.06
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