Scrambled Egg and Bacon Crepes are a magical breakfast or brunch that feels both fancy and comforting. These delicate crepes are filled with creamy scrambled eggs, crispy bacon, and fresh chives for a perfect savory bite. With a little practice, you’ll master the technique for impressive, restaurant-quality results at home.
Craving a delicious Scrambled Egg and Bacon Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Chicken recipes, there's something here for everyone.
Why You’ll Love This Scrambled Egg and Bacon Crepes
- Complete meal: Protein, carbs, and freshness all rolled into one elegant package.
- Dreamy textures: Tender crepe, fluffy eggs, and crispy bacon create a perfect contrast.
- Versatile base: Easily customize with different fillings like ham, mushrooms, or spinach.
- Fancy yet simple: Impress guests with a restaurant-quality brunch that’s surprisingly easy.
Ingredients & Tools
For the Crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus extra for cooking
- 1/4 tsp fine sea salt
For the Filling:
- 6 large eggs
- 2 tbsp whole milk or cream
- 150 g streaky bacon, chopped
- 1 tbsp fresh chives, finely chopped
- 50 g grated Gruyère or Cheddar cheese (optional)
- Salt and black pepper to taste
- Knob of butter for scrambling
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, a spatula, and a medium mixing bowl.
Notes: Don’t skip the whole milk in the crepe batter—it gives them a lovely richness and helps create that beautiful, delicate texture. And for the bacon, I really recommend getting a good, thick-cut streaky bacon; it renders out fantastic fat and gets super crispy, which is exactly what you want against the soft eggs.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 22 g |
| Fat: | 28 g |
| Carbs: | 32 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Let your crepe batter rest. This is non-negotiable for tender crepes. Resting for at least 30 minutes allows the flour to fully hydrate and the gluten to relax, which prevents your crepes from being tough and chewy. You can even make the batter the night before!
- What’s the best pan to use? A slope-sided non-stick skillet is your best friend here. The non-stick surface means you can use minimal butter, and the sloped sides make it easy to slide your spatula under the crepe for a flawless flip.
- Don’t overcook the scrambled eggs. The key to luxurious scrambled eggs is taking them off the heat while they still look a little wet. They’ll continue to cook from residual heat, resulting in a creamy, soft curd rather than a dry, rubbery one.
- Why use both milk and water in the crepe batter? The milk provides fat and flavor, while the water lightens the batter, helping to create those delightfully thin, lacy edges that are the hallmark of a perfect crepe. It’s a little trick that makes a big difference.
How to Make Scrambled Egg and Bacon Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl, but the blender guarantees a silky-smooth batter. Pour the batter into a jug, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for perfect texture.
Step 2: Cook the Bacon. While the batter rests, place your chopped bacon in a cold, non-stick skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is brown and very crispy. This should take about 6-8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with kitchen paper to drain. Pour the rendered bacon fat into a heatproof jar to save for another use (it’s fantastic for roasting potatoes!), but don’t wipe the pan clean—we’ll use it next.
Step 3: Scramble the Eggs. In the same skillet with the residual bacon flavor, melt a knob of butter over low heat. In a medium bowl, whisk the 6 eggs with the milk or cream, a good pinch of salt, and a generous grind of black pepper until just combined. Pour the eggs into the warm skillet. Using a spatula, gently push the eggs from the edges toward the center as they set, creating soft, large curds. This low-and-slow method is the secret to creamy eggs. Just before they’re fully set (they should still look a bit wet), remove the pan from the heat and stir in most of the crispy bacon and chives, reserving a little for garnish. The residual heat will finish cooking them perfectly.
Step 4: Cook the Crepes. Now, for the main event! Give your rested batter a quick stir—it may have separated slightly. Heat your 8-inch non-stick crepe pan or skillet over medium heat. Add a tiny dot of butter and swirl to coat the pan. Lift the pan off the heat and pour in a scant 1/4 cup of batter, immediately tilting and rotating the pan to swirl the batter into a thin, even layer that coats the bottom. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the top appears dry. Slide a spatula underneath, flip, and cook for another 20-30 seconds on the second side until lightly spotted. Slide the cooked crepe onto a plate and repeat with the remaining batter.
Step 5: Assemble and Serve. Lay a warm crepe flat on a plate. Spoon a generous line of the scrambled egg and bacon mixture down the center. If you’re using cheese, sprinkle a little over the eggs. Fold the two sides of the crepe over the filling, almost like a burrito. Alternatively, you can just fold it in half or into quarters. Garnish with the reserved bacon bits and chives. Serve immediately while everything is warm and the textures are at their best!
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days. Reheat gently to avoid sogginess.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 2 months. Thaw before using.
- Reviving: Warm crepes in a dry skillet over low heat or microwave briefly until pliable.
Serving Suggestions
Complementary Dishes
- A simple mixed greens salad with a sharp vinaigrette — The acidity and freshness of the salad cut through the richness of the crepes beautifully, balancing the whole plate.
- Oven-roasted cherry tomatoes — Their sweet, concentrated flavor and juicy burst provide a fantastic contrast to the savory, creamy filling inside the crepe.
- Sautéed mushrooms with garlic and thyme — An earthy, umami-packed side that complements the bacon and eggs wonderfully, adding another layer of depth to your meal.
Drinks
- A freshly squeezed orange juice or grapefruit mimosa — The bright, citrusy notes are a classic brunch pairing that cleanses the palate after each rich, savory bite.
- A hot cup of strong coffee or a pot of English Breakfast tea — The bitterness is the perfect counterpoint to the dish’s richness, making for a truly satisfying and complete breakfast experience.
- A crisp, dry sparkling wine like Prosecco or Cava — The bubbles and acidity make everything feel celebratory and work brilliantly with the eggs and bacon.
Something Sweet
- Fresh berries with a dollop of Greek yogurt — A light, refreshing, and slightly tart finish that doesn’t feel too heavy after a savory main course.
- A warm, buttery croissant with jam — For the ultimate decadent brunch, continue the French theme with a flaky, sweet pastry on the side.
- Mini lemon drizzle cakes — The zesty, sweet-sharp flavor of lemon is a perfect palate-cleanser and a lovely, bright way to end the meal.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. Your crepe batter should have the consistency of single cream. If it’s too thick, it won’t spread thinly and evenly in the pan, resulting in a thick, pancake-like crepe instead of a delicate one. Don’t be afraid to add a splash more water or milk to thin it out.
- Mistake: Cooking the crepes on too high heat. This is probably the most common error. High heat will cause the crepes to cook too quickly, becoming brittle, rubbery, and burning in spots before they’re cooked through. A steady medium heat is the sweet spot.
- Mistake: Over-whisking the scrambled eggs. Whisk them just until the yolks and whites are combined. Over-whisking can incorporate too much air and make the eggs tough. And remember, cook them low and slow for the creamiest texture.
- Mistake: Filling the crepes too far in advance. If you assemble them and let them sit, the steam from the warm filling will make the crepes soggy. It’s best to fill them right before serving to maintain that lovely textural contrast.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or a 1/4-cup measure for every crepe ensures they are all the same size and thickness, which leads to even cooking. Consistency is key here.
- Tip: Keep cooked crepes warm. As you cook your crepes, stack them on a plate and cover loosely with a clean tea towel or place them in a warm oven (around 100°C / 210°F). This keeps them soft and pliable for folding and serving.
- Tip: Add a splash of cold water to your eggs. A tiny bit of cold water (about a teaspoon per egg) whisked into the eggs before scrambling can create steam as they cook, resulting in an even fluffier and lighter texture.
- Tip: Don’t flip the crepe too early. Wait until the surface of the crepe looks matte and dry, and the edges have started to curl away from the pan slightly. If you try to flip it too soon, it will likely tear.
- Tip: Customize your filling on the fly. This is a great “clean out the fridge” recipe. Have some leftover roasted peppers, a handful of spinach, or some goat’s cheese? Chop it up and stir it into the eggs for a whole new creation.
FAQs
Can I make the crepe batter ahead of time?
Absolutely, and I often do! You can make the batter up to 24 hours in advance. Just keep it covered in the refrigerator. The resting time only improves the texture. You might need to add a tiny splash of milk or water to thin it back out after chilling, as it can thicken slightly. Give it a good stir or a quick whiz in the blender before you start cooking.
My first crepe always turns out badly. What am I doing wrong?
Don’t worry—this is so common it’s practically a rule! The first crepe is often a “test” or “chef’s treat” crepe. The pan might not be at the perfect temperature yet, or it might need that first layer of batter to properly season the surface. Just adjust the heat if needed, and know that the subsequent crepes will be perfect. Eat the first one as a snack while you cook the rest!
Can I freeze the cooked, unfilled crepes?
Yes, they freeze beautifully! Let the cooked crepes cool completely to room temperature. Stack them with a small piece of parchment paper between each one to prevent sticking, then seal them tightly in a freezer bag. They’ll keep for up to 2 months. To use, simply thaw at room temperature or gently reheat in a dry skillet or microwave.
What’s the difference between a crepe and a pancake?
The main differences are the batter and the thickness. Crepe batter is much thinner and runnier, with no leavening agent like baking powder, which results in a flat, thin, and flexible pancake. Traditional pancakes are thicker, fluffier, and cake-like because they use a raising agent. Crepes are designed to be wrappers for fillings, while pancakes are usually stacked with toppings.
My crepes are tearing when I try to flip them. Help!
This usually means one of two things: either the pan isn’t non-stick enough (a good quality pan is key), or you’re trying to flip the crepe before it’s properly set. Make sure you’re using enough initial butter to grease the pan, and wait until the top surface is completely dry and the edges are lightly browned and pulling away from the sides before you attempt to slide your spatula underneath.
Scrambled Egg And Bacon Crepes
Master the art of Scrambled Egg and Bacon Crepes with this easy recipe. Perfect for a fancy brunch or comforting breakfast. Get the step-by-step guide now!
Ingredients
For the Crepes
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus extra for cooking)
-
1/4 tsp fine sea salt
For the Filling
-
6 large eggs
-
2 tbsp whole milk or cream
-
150 g streaky bacon (chopped)
-
1 tbsp fresh chives (finely chopped)
-
50 g grated Gruyère or Cheddar cheese (optional)
-
Salt and black pepper (to taste)
-
Knob of butter (for scrambling)
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl, but the blender guarantees a silky-smooth batter. Pour the batter into a jug, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for perfect texture.01
-
While the batter rests, place your chopped bacon in a cold, non-stick skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is brown and very crispy. This should take about 6-8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with kitchen paper to drain. Pour the rendered bacon fat into a heatproof jar to save for another use (it’s fantastic for roasting potatoes!), but don’t wipe the pan clean—we’ll use it next.02
-
In the same skillet with the residual bacon flavor, melt a knob of butter over low heat. In a medium bowl, whisk the 6 eggs with the milk or cream, a good pinch of salt, and a generous grind of black pepper until just combined. Pour the eggs into the warm skillet. Using a spatula, gently push the eggs from the edges toward the center as they set, creating soft, large curds. This low-and-slow method is the secret to creamy eggs. Just before they’re fully set (they should still look a bit wet), remove the pan from the heat and stir in most of the crispy bacon and chives, reserving a little for garnish. The residual heat will finish cooking them perfectly.03
-
Give your rested batter a quick stir—it may have separated slightly. Heat your 8-inch non-stick crepe pan or skillet over medium heat. Add a tiny dot of butter and swirl to coat the pan. Lift the pan off the heat and pour in a scant 1/4 cup of batter, immediately tilting and rotating the pan to swirl the batter into a thin, even layer that coats the bottom. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the top appears dry. Slide a spatula underneath, flip, and cook for another 20-30 seconds on the second side until lightly spotted. Slide the cooked crepe onto a plate and repeat with the remaining batter.04
-
Lay a warm crepe flat on a plate. Spoon a generous line of the scrambled egg and bacon mixture down the center. If you're using cheese, sprinkle a little over the eggs. Fold the two sides of the crepe over the filling, almost like a burrito. Alternatively, you can just fold it in half or into quarters. Garnish with the reserved bacon bits and chives. Serve immediately while everything is warm and the textures are at their best!05
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