Crepes Lorraine Recipe

An amazing stuffed crepe with all the flavors of Quiche Lorraine. The perfect recipe for any brunch or Mother's Day!

📝 Ingredients

• 1 1/2 cups flour
• 3 eggs
• 1/4 tsp. salt
• 2 1/4 cups milk
• 1 1/2 Tbsp. cooking oil
• Butter for the pan
• 1 green onion (diced)
• 2 cups shredded swiss cheese (or half swiss and half cheddar)
• 1/8 tsp. pepper
• 1 Tbsp. chopped fresh parsley
• 10 slices bacon (fried and crumbled)
• 1 egg
• 1/3 cup sour cream
• Pinch of nutmeg
• Parsley for garnish

👨‍🍳 Instructions

1. 1--- Crepes ---
2. 2For the crepes, mix together the flour, milk, eggs, oil, and salt, and whisk well. Heat a lightly greased (with the butter) 6" crepe pan. Remove from heat and spoon about 2 Tbsp. of batter into the pan while lifting and tilting the skillet to spread evenly. Return to heat and brown one side only. To remove invert the pan onto a plate. Butter the pan in between crepes with a scant amount of butter. Makes approx. 20 crepes.
3. 3--- Filling ---
4. 4For the filling, combine the bacon, onion, egg, parsley, and 1 1/2 cups of cheese. Reserve the other cheese for the topping. Add the sour cream, pepper, and nutmeg. Mix well. Spread about 1 Tbsp. of this mixture on one side of each of the crepes and fold it into a triangle. Place in a buttered baking dish; sprinkle the remaining cheese over the crepes and bake for 12 min. at 350F. Sprinkle with parsley and serve immediately. The crepes can be made up to a day ahead of time and refrigerated. Heat for 20 minutes if making ahead. Also freezes well, but needs to be thawed before heating.