CREPES WITH EGG, GOAT'S CHEESE AND BACON

This is a great dish for Sunday brunch, festive lunch or even dinner. They are perfect packages of breakfast favourites all in one, are luxurious to eat and much easier to make than they look!

HERE IS WHAT YOU NEED:

Basic savoury crepes:

2 eggs

1 cup flour

1 cup whole milk

1/4 cup heavy (whipping) cream

pinch of salt

butter

Filling:

eggs

goat's cheese

bacon, cooked

salt

pepper

fresh herbs (chives, parsley, basil,...)

In a bowl, whisk together eggs and salt, then slowly whisk in the flour, and finally milk and heavy cream until you get a smooth batter. Batter should be the consistency of heavy cream (whipping cream). Add a bit more milk if necessary until it reaches that consistency.

Heat an 8 inch non-stick frying pan over medium high heat. Make sure it's heated before adding a 1/2 teaspoon of butter, swirling it to coat the surface. Pour in about 1/4 cup of batter and swirl (tip the pan with circular motion) to coat the bottom of the pan evenly. Cook until the top appears dry (about 45-50 seconds). At that point, sprinkle goat's cheese and lay bacon onto the centre of the crepe.

**Break an egg on top and gently fold each side of the crepe toward the centre, leaving egg yolk exposed, creating a square (that can be done with a help of spatula and your hands).

On medium heat, cook for about 3-4 minutes, or until egg white is firm, swirling a crepe around from time to time. 

Slide onto a warmed plate and serve topped with a sprinkling of salt, pepper and fresh herbs of your choice.

**An easier way of doing this is to fry each egg separately, then placing it on top of cheese and bacon in the centre of the crepe, folding the sides as above and cooking it until cheese at the bottom is melted.

NOTE:

There are many options for the filling - like grated gruyere, cheddar or any melty cheese, sliced ham, smoked salmon or prosciutto, a layer of spinach or kale, a smear of dijon mustard, pesto or tepenade...