Crepes Lorraine

This Crepes Lorraine recipe is a time-honored recipe that I have made countless times and is requested by so many people to have again. The inside is like a Quiche Lorraine the outside is buttery crepes. The whole thing can be made ahead and served just after reheating.

If you want more amazing recipes for brunch then check out our 35 Scrumptious Make Ahead Brunch Casserole.

My mom was not a cook, she could not understand the time spent in the kitchen. She felt that to be in there all day when people gobble it down in 20 minutes was a huge waste of her time. She loved being in the garden and would dig and putz the whole day there.

Her lack of enjoyment in the kitchen leads to very dull and unimaginative meals. That was fine, I didn’t blame her if it wasn’t her thing. She grew gorgeous flowers, fruits, and vegetables that I could then use in the kitchen where my inspirations could take over at a very young age. Her lack of enthusiasm gave me a blank canvas to fill. My father loved the kitchen but was hand-capped and couldn’t cook.

Mom was a great mother though and I miss her dearly. It wasn’t in the kitchen where she taught me life lessons but everywhere else. She loved my cooking and baking and was always there to encourage me and was amazed by my complete immersion into complicated Julia Child recipes at a young age.

The recipe that I give you today is one that I have made a million times. I have made this for my parents, for my family, and for my friends. I have no idea where it came from nor do I have the original recipe anywhere anymore. It is a delicious and easy recipe, that can also be made ahead. Perfect to celebrate on Mother’s Day for brunch, lunch, or even dinner.

It has all the ingredients of a quiche lorraine wrapped up in light as air crepes.

The recipe can be easily doubled to make twice this amount for a large crowd. I have also frozen the crepes with great results.

These are rich and decadent, you don’t need many per person to be satisfied.

Here is a little delicious peek inside. Cheese and bacon all enveloped in a light fluffy crepe, this is the best recipe ever!!

Crepes Lorraine Recipe

Tara Noland

An amazing stuffed crepe with all the flavors of quiche lorraine.

4.87 from 22 votes

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Course Brunch

Cuisine American

Servings 6

Ingredients

 

Basic Main Dish Crepes

• 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

Filling

• 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

 

• 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 the pan onto a plate. Butter the pan in between crepes with a scant amount of butter. Makes approx. 20 crepes.
• For the filling combine the bacon, onion, egg, parsley, and 1 1/2 cups of cheese. 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 min. Also freezes well, thaw, and heat.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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Here is what everyone else has brought to the table to celebrate the big day!!! I can’t wait until I dive into them all!! 

Breakfast:

• Bacon,Egg and Cheddar Scones from Kudos Kitchen By Renee
• Chai Berry Muffins from Hezzi-D’s Books and Cooks
• Chocolate Almond Prune Bread from What Smells So Good?
• Greek Breakfast Strata from Curious Cuisiniere
• Orange Julius from Neighborfood
• Rum Rolls from Daily Dish Recipes

Appetizers, Soups and Salads:

• Asparagus and Prosciutto Crostini from Hip Foodie Mom
• Carrot Ginger Soup from Confessions of a Culinary Diva
• Chilled Spring Pea Soup from An Appealing Plan

Main Dishes:

• Betty’s Salad from Jelly Toast
• Brussels Sprouts Kofta from Soni’s Food
• Cajun Shrimp Eggplant Casserole from Food Lust People Love
• Crepes Lorraine from Noshing With The Nolands
• Greek Chicken Pizza from Casa de Crews
• Ham and Spinach Quiche from Try Anything Once Culinary
• Lightened-Up Penne & Tomato Cream Sauce with Peas & Prosciutto from Cupcakes & Kale Chips
• Mini Pot Pies from Jane’s Adventures in Cooking
• Spears in a Blanket from The Not So Cheesy Kitchen

Desserts:

• Banana Cream Pie from Take A Bite Out of Boca
• Black-Eyed Susan from Cindy’s Recipes and Writings
• Cannoncini alla Crema from Manu’s Menu
• Chocolate Caramel Tart from That Skinny Chick Can Bake
• Chocolate Creme Brûlée from Desserts Required
• Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
• Gluten Free Lemon Curd Pie from Gluten Free Crumbley
• Lemon Cookies from Peanut Butter and Peppers
• Limoncello Lemon Pound Cake from Killer Bunnies, Inc
• Mom’s Glazed Blueberry Tarts from The Wimpy Vegetarian
• Mom’s Coconut Macaroons from MealDiva
• PB&J Macaron from A Kitchen Hoor’s Adventures
• Pineapple Empanadas from La Cocina de Leslie
• Scotch Tea Cookies from Shockingly Delicious
• Strawberry Shortcake Whipped Cream Cupcakes from Seduction in the Kitchen
• White Chocolate Peanut Butter Oatmeal Cookies from Pies and Plots