Who doesn't like Crêpes? What's not to like - you can swap out all of the ingredients to suit your own tastes.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 cup milk
- 1/2 cup water
- 9 eggs
- 4 strips bacon
- 1 leek, diced
- 3 tomatoes, seeded and diced
- 5 ounces soft goat cheese
- Kosher salt and freshly ground black pepper
- Vegetable oil or nonstick spray, for cooking the crepes
- In a medium mixing bowl, combine the flour and sugar. Add the milk, water, and 3 eggs, and mix well. Refrigerate the batter for 1 hour.
- Heat a medium skillet over medium-high heat. Add the bacon and cook it until brown and crisp.
- Remove the bacon from the pan and drain on paper towels. Pour out half of the grease.
- Return the pan to the heat and add the leeks, cooking for 1 minute. In a small bowl, whisk the remaining eggs and add them to the pan, stirring until they start to set but are still a bit runny.
- Add the tomato and goat cheese, and stir until the eggs are cooked but not dry.
- Remove the pan from the heat and season with salt and pepper to taste.
- Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray. Remove the batter from the refrigerator.
- Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe.
- Cook for 10 more seconds and remove from the pan.
- Keep warm while cooking the remaining crepes.
- Place 2 large spoonfuls of the egg mixture in each crepe and roll them.
- Place 2 crepes on each plate and serve immediately.
Recipe courtesy of cheatsheet.com