Optional fillings and toppings: green onions, tomatoes, mushrooms, spinach, bell peppers, sour cream, salsa
Instructions
In a blender, combine all of the crepe ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for 30 minutes, or overnight.
Heat a large skillet to medium-high heat. Grease with cooking spray. Whisk the eggs with 2 Tablespoons of water. Then pour into skillet. Begin to pull the cooked outer edge to the center with a spatula to begin scrambling the eggs. Turn off the heat once they are 95% done. Then S&P to taste. Then prepare other toppings.
Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
Fill crepes with eggs, cheese and bacon. Then roll up. Add your favorite toppings and serve!
Notes
Note: You can substitute the bacon with ham or sausage. To keep warm: You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175°F until ready to serve.Leftovers: Add cooked crepes to a container or zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.Reheating: Heat in microwave or skillet until warm.