Crepes Lorraine (Print Version)
# Ingredients:
→ Basic Main Dish Crepes
01 -
1 1/2 cups all-purpose flour
02 -
3 large eggs
03 -
1/4 tsp salt
04 -
2 1/4 cups milk
05 -
1 1/2 Tbsp cooking oil
06 -
Butter for greasing the pan
→ Filling
07 -
1 green onion, diced
08 -
2 cups shredded Swiss cheese or a mix of Swiss and cheddar
09 -
1/8 tsp ground black pepper
10 -
1 Tbsp chopped fresh parsley
11 -
10 slices of bacon, fried and crumbled
12 -
1 large egg
13 -
1/3 cup sour cream
14 -
Pinch of ground nutmeg
15 -
Parsley for garnish
# Instructions:
01 -
Mix the flour, milk, eggs, oil, and salt in a bowl. Whisk until smooth.
02 -
Heat a lightly greased 6-inch crepe pan over medium heat. Remove from heat, spoon about 2 tablespoons of batter into the pan, lift and tilt to spread evenly. Return to heat and cook until one side is browned. Invert the pan to remove the crepe. Repeat, greasing the pan lightly with butter between batches. Yields approximately 20 crepes.
03 -
Combine bacon, green onion, egg, parsley, 1 1/2 cups of cheese, sour cream, pepper, and nutmeg in a bowl. Mix well.
04 -
Spread about 1 tablespoon of the filling on one side of each crepe and fold into a triangle. Place the folded crepes in a buttered baking dish. Sprinkle the remaining cheese over the top. Bake at 350°F (175°C) for 12 minutes. Garnish with parsley and serve immediately.
05 -
The crepes can be prepared a day ahead and refrigerated. Reheat in the oven at 350°F (175°C) for 20 minutes. To freeze, ensure they are thawed before reheating.
# Notes:
01 -
The dish makes approximately 20 crepes, which can be reheated or frozen for later use.