Crepes aren’t just for sweet breakfasts. Folded around soft scrambled eggs, crispy bacon and melted cheddar, they make a hearty savory breakfast that’s a little more special than eggs on toast. They’re good for a weekend brunch, too: the crepes can be made ahead and the eggs cooked at the last minute.

The batter is a plain savory crepe with no sugar and a spoonful of chopped chives. The filling goes in while the crepe is back in the warm pan, so the cheese melts around the eggs.

Savory Breakfast Crepes

Crepes filled with soft scrambled eggs, crispy bacon and melted cheddar.

Prep Time: 15 mins
Cook Time: 30 mins
Rest Time: 30 mins
Total Time: 1 hr 15 mins
Yield: 8 crepes (4 servings)

Equipment

8- or 9-inch crepe pan or non-stick skillet
Large non-stick skillet for the eggs

Ingredients

Crepes

1 cup (120 g) all-purpose flour
2 large eggs
1 1/4 cups (300 ml) milk
2 tablespoons unsalted butter, melted, plus more for the pan
1/4 teaspoon salt
1 tablespoon finely chopped chives (optional)

Filling

6 slices bacon
8 large eggs
1/4 cup (60 ml) milk
1 tablespoon unsalted butter
1 cup (100 g) shredded sharp cheddar
Salt and black pepper to taste
2 tablespoons chopped fresh chives

Instructions

Crepes

Whisk the flour and salt. Whisk in the eggs, then gradually the milk and melted butter until smooth. Stir in the chives, if using. Rest for 30 minutes.
Cook 8 crepes in a lightly buttered pan over medium heat, using about 1/4 cup of batter each, about 1 minute on the first side and 30 seconds on the second. Keep them warm under a clean towel.

Filling

While the batter rests, cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels and crumble.
Whisk the eggs with the milk and a pinch each of salt and pepper. Melt the butter in a non-stick skillet over medium-low heat, add the eggs, and stir gently until softly set, 3 to 4 minutes. Take them off the heat while they're still a little glossy.

Assemble

Return a crepe to the warm crepe pan. Sprinkle 2 tablespoons of cheddar over one half, top with some scrambled eggs and bacon, and fold the crepe in half and then in half again.
Leave it in the pan for 30 seconds, until the cheese melts. Sprinkle with chives and serve. Repeat with the remaining crepes.

Serving suggestions

Swap the bacon for diced ham, cooked breakfast sausage, or sautéed spinach and mushrooms.
Add a spoonful of salsa or a few slices of avocado for a breakfast-burrito style crepe.

Tips for savory breakfast crepes

Undercook the eggs slightly. Take them off the heat while they’re still glossy; they’ll finish cooking in the hot crepe.
Leave out the sugar. Savory crepes taste better without it.
Melt the cheese in the pan. Folding the crepe in the warm pan for 30 seconds melts the cheddar and holds everything together.
Don’t overfill. About 1/3 cup of eggs per crepe lets you fold it neatly.

For another savory brunch crepe, try Smoked Salmon Crepes, or the French classic with ham, cheese and an egg in Buckwheat Galettes. For a crowd, see Make-Ahead Crepes.

Savory Breakfast Crepes with Eggs, Bacon and Cheese

Tips for savory breakfast crepes

Frequently asked questions

Tips for savory breakfast crepes

Frequently asked questions

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