Breakfast/ Healthy

Savory Crepes Stuffed with Bacon, Mushrooms, & Gruyere Cheese

Oh Flagstaff!

We got to escape Phoenix for the weekend and head up to Flagstaff.  Luckily for us, we usually have a place to stay when we go up, which makes it one of our usual weekend mini getaways. Outside of all the outdoor activities you can partake in, there are tons of restaurants and shops to check out. It really is such a cute little town. This time around we got to explore some of the more scenic parts of Flag and see the leaves right before they change.

AND….

Savory Crepes- The Seasonal Junkie

I also got to make these stuffed buckwheat savory crepes.

And they were a dream come true to any lazy Saturday.

Originally, I had planned to do Smoked Salmon in these Savory Crepes. But when we slipped away to Flag this weekend, the memory of my smoked salmon (carefully stored in my fridge) also slipped away. Alas, the bacon and Gruyere cheese was a tasty substitute.

I know, I know, I know what you’re thinking.

Savory Crepes- The Seasonal Junkie

I always post about eggs. So what?! I love them.

I would say that roughly 30% of my diet happens to be these shelled little bundles of protein goodness.

And you know what else, this post isn’t JUST about eggs. I’m giving the French a little love with these buckwheat savory crepes.

Now I’m going to be completely honest. These Savory Crepes took me no less than 4 hours. But, I may or may not have been drinking Champagne on an empty stomach. So I did the formula to come up with how long it would take you, I would say not including the time to rest the batter- 30 mins. So don’t let my Champagingans scare you frome these Savory Crepes- They are worth every minute spent.

Savory Crepes- The Seasonal Junkie

Want more egg porn? Check out these Green Chili Breakfast Tostadas. 

Savory Crepes Stuffed with Bacon, Mushrooms, & Gruyere Cheese

Print Recipe
Serves: 6-8 Cooking Time: 1 Hr 30 Min

Ingredients

  • Crepes:
  • 1 1/4 Cup Milk
  • 1/3 -1/2 Cup Water
  • 3 Large Eggs
  • 1 Cup Buckwheat Flour
  • 1/2 Cup Unbleached White Flour
  • 1/4 Cup Olive Oil
  • Filling:
  • 1 Pound Bacon, Diced
  • 12 oz Oyester Mushrooms, chopped
  • 6 Oz Gruyere Cheese, shredded
  • Arugula, To Taste
  • 6-8 Sunny Side up Eggs
  • Salt and Pepper

Instructions

1

Add all the crepe ingredients into a blender

2

Blend for 1 min

3

Depending on how thick the batter is you may want to add more water (this is why I gave a range)

4

Allow to sit in the fridge covered for an hour

5

The filling:

6

Add Bacon to hot pan

7

Allow the bacon to cook and fat to accumulate

8

Add mushrooms and cook until soft

9

Season to taste

10

Crepes:

11

Mix batter up

12

Using a a crepe pan over medium heat, add butter or oil and coat pan

13

Remove from heat

14

Spoon about 3 tbsp of batter

15

Tilt and swirl pan to coat the pan with batter evenly

16

Place back on burner

17

Cook for about a minute until the edges become loose

18

Flip and cook on alternate side

19

Repeat until you have cooked all your batter

20

Eggs:

21

Cook enough eggs to fill each crepe

22

You will want to cook them sunny side up

23

Season with salt and pepper

24

To assemble:

25

Place cooked crepe down

26

Add Shredded Cheese, Cooked Filling, and top with an egg

27

Fold Edges inwards to make "packages" with egg exposed

28

Top with arugula and extra pepper if wanted

29

Enjoy!

Savory Crepes-The Seasonal Junkie

Savory Crepes-The Seasonal Junkie

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Savory Crepes Stuffed with Bacon, Mushrooms, & Gruyere Cheese
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1 Comment

  • Reply
    Nicole
    October 11, 2018 at 1:39 am

    I have not made crepes in ages, these look delicious! You have inspired me to add them to my weekend to-do list, with champagne of course 🙂

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