I had one of those days recently where I just felt like a hearty and indulgent brunch, but I couldn’t decide wether I wanted an omelette or crepes….so I decided to stick an omelette inside of a crepe. Why not just have both?
I started by digging out some veggies and cheese from my fridge to make up the omelette…
…then I sautéed some leeks…
and poured a few whisked eggs on top…
While that mixture simmers away….whip up a bit of crepe batter!
Then fry up some of that batter in a bit of butter….mmmmmhhmmm
Allow it to get golden brown.
When it’s good and golden, sprinkle with a bit of old cheddar…
…then that omelette thing we were working on earlier. Oh, and crumbled bacon.
Then comes a bit more cheese and another crepe. The cheese acts as glue here, so don’t be shy with it. Not that any person with taste buds would ever go light on the cheese.
Cut up into four sections, and serve!
3 Large eggs
1 Leek, diced
1/2 red pepper, diced
1/4 cup grated asiago
salt and pepper
2 strips bacon, crumbled or finely chopped
Grated cheddar cheese
Equal parts milk and flour
Butter for frying
- Chop up some veggies, (leeks and red pepper for example), then sauté them in a bit of butter. Whisk 3 eggs together and sprinkle with salt and pepper.
- Pour egg mixture over veggies into hot pan. Turn heat to medium and allow eggs to bake into solid omelette form. Tilt pan from side to side to drain uncooked eggs to the edges, if necessary.
- Mix 2 cups each milk and flour with and add egg. Whisk thoroughly to combine.
- Melt a bit of butter into a frying pan and add a laddle full of the crepe batter. Tilt from side to side to spread the batter out evenly, and cook until golden brown. Flip and repeat.
- Top a crepe with grated cheddar, and slide the omelette on top of the crepe. Add crumbled bacon and more cheddar, then top with another crepe.
- Cut into quarters and eat!