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Crepes Lorraine are a show-stopping main dish that captures the best flavors of a classic Quiche Lorraine but presents them in delicate, melt-in-your-mouth crepes. Each bite brings savory bacon, cheese, and a hint of nutmeg for a dish that feels elegant and tastes comforting, perfect for brunches or any special morning.
When I first made these for Mother’s Day, they disappeared so fast I had to promise to make a double batch next time. After that, it became a family tradition for every holiday breakfast.
Ingredients
- All purpose flour Creates the foundation for tender crepes Always choose unbleached for the best texture
- Eggs Essential for both the crepe batter and the rich filling Fresh eggs help the batter set smoothly
- Salt Enhances all the other flavors Try a fine sea salt for a cleaner taste
- Milk Provides moisture and helps the crepes cook up soft Use whole milk if you want extra richness
- Cooking oil Prevents sticking and gives the batter smoothness Go for a neutral oil like canola or vegetable
- Butter For greasing the pan Adds delicious flavor and golden edges
- Green onion Gives a subtle bite and a burst of freshness Pick crisp stalks with no wilting
- Shredded Swiss cheese Melts wonderfully for a nutty base Use a blend of Swiss with cheddar for deeper flavor
- Cracked black pepper Perks up every bite Grind fresh for the brightest taste
- Fresh parsley Brings color and fresh herb notes Use flat-leaf when possible
- Bacon Fried and crumbled for smoky depth Look for thick cut with just a bit of fat
- Sour cream Keeps the filling creamy and tangy Full-fat works best
- Nutmeg Just a pinch gives the classic Lorraine flavor Always grate from whole nutmeg if you can
Step-by-Step Instructions
- Prepare the Crepe Batter:
- In a large mixing bowl whisk flour eggs salt milk and oil until perfectly smooth This simple batter is the key to light thin crepes
- Heat and Grease the Pan:
- Use a 6 inch crepe pan or nonstick skillet Set it over medium heat and add a small amount of butter Swirl to coat completely so your crepes release easily
- Cook the Crepes:
- Pour about two tablespoons of batter into the pan while lifting and tilting the skillet so the batter spreads into a thin even circle Place the pan back on the heat and let the crepe cook until the bottom is golden Lift with a spatula and tip the pan to loosen the crepe onto a plate Repeat for all the batter adding a little butter between each crepe
- Mix the Filling:
- In a separate bowl stir together the crumbled bacon diced green onion one egg parsley black pepper and one and a half cups of the cheese Add sour cream and nutmeg Mix until completely combined You want every bite to have a bit of all the flavors
- Fill and Fold the Crepes:
- Spread about one tablespoon of filling on one half of each crepe Fold the crepe into a triangle so the tasty filling is tucked inside
- Arrange for Baking:
- Place the folded crepes in a buttered baking dish so they overlap slightly Sprinkle the reserved cheese all over the top
- Bake and Garnish:
- Set the oven to 350 degrees F Bake uncovered for 12 minutes or until the cheese is melted and lightly golden Top with more chopped parsley Serve piping hot
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Swiss cheese is my favorite part of this recipe because it turns gooey and golden in the oven giving every bite a cozy richness My kids love sneaking extra bacon while we cook and now we always make a few extra slices just for nibbling
Storage Tips
Store any leftover crepes Lorraine in an airtight container in the refrigerator for up to three days For best results reheat covered in a low oven until warmed through These crepes also freeze beautifully Wrap them tightly in plastic wrap and foil then thaw overnight in the fridge before reheating
Ingredient Substitutions
If you do not have Swiss cheese you can use Gruyere or a mild white cheddar Turkey bacon works well as a lighter swap For a gluten free version use a one to one gluten free flour blend in place of the flour
Serving Suggestions
These crepes look stunning garnished with extra fresh herbs Try serving them with a side of simple mixed greens tossed in a bright vinaigrette For a true brunch spread offer them alongside fresh fruit and crispy roasted potatoes
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Cultural and Historical Context
Quiche Lorraine comes from France’s Lorraine region and is known for its classic combination of bacon cream cheese and eggs Transforming those flavors into a crepe is a nod to both French culinary tradition and modern brunch fare making it a unique dish that feels both comforting and a bit fancy
Frequently Asked Questions
- → Can I prepare the crepes ahead of time?
Yes, the crepes can be made a day in advance and refrigerated. Reheat filled crepes before serving for best texture.
- → What types of cheese work best?
Swiss cheese offers a classic flavor, but you can mix in cheddar or Gruyère for extra richness or variety.
- → How do I freeze and reheat the dish?
Freeze assembled crepes in an airtight container. Thaw overnight in the fridge and bake until heated through before serving.
- → What pan should I use for baking?
A buttered 9x13-inch glass baking dish works well to fit and evenly bake multiple crepes at once.
- → Are there substitutions for bacon?
Try diced ham, cooked turkey bacon, or sautéed mushrooms for a lighter or vegetarian variation.