Crepes Lorraine

By CheeseDiva

Ingredients

• 1 cup flour
• 2 eggs
• 1/4 tsp. salt
• 1 1/2 cups milk
• 1 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

Details

Servings 6
Adapted from noshingwiththenolands.com

Preparation

Step 1

Instructions
For 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 pan onto a plate. Butter the pan in between crepes with a scant amount of butter. Makes approx. 14 crepes.
For the filling combine the bacon, onion, egg and 1½ cups of the cheese. Add the sour cream, pepper and nutmeg. Mix well. Spread about 2 Tbsp. of this mixture on one side of each of the crepes and fold 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 min. Also freezes well, thaw and heat.

Instructions