Crepes Lorraine for Mother’s Day #SundaySupper

It is Mother’s Day and time to celebrate ourselves if we are mothers and/or our moms. 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 lead 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 handy 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 every where 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 a brunch, lunch or even dinner.

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

Crepes Lorraine by Noshing With The Nolands

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

Crepes Lorraine by Noshing With The Nolands

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

Crepes Lorraine by Noshing With The Nolands

Here is a little delicious peek inside.

Crepes Lorraine by Noshing With the Nolands

5.0 from 3 reviews
Crepes Lorraine for Mother's Day #SundaySupper
Author: 
Recipe type: Brunch
Serves: 6
 
An amazing stuffed crepe with all the flavors of quiche lorraine.
Ingredients
Basic Main Dish Crepes
  • 1 cup flour
  • 2 eggs
  • ¼ tsp. salt
  • 1½ cups milk
  • 1 Tbsp. cooking oil
  • Butter for the pan
Filling
  • 1 green onion, diced
  • 2 cups shredded swiss cheese or half swiss and half cheddar
  • ⅛ tsp. pepper
  • 1 Tbsp. chopped fresh parsley
  • 10 slices bacon, fried and crumbled
  • 1 egg
  • ⅓ cup sour cream
  • Pinch of nutmeg
  • Parsley for garnish
Instructions
  1. 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.
  2. 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.

Crepes Lorraine by Noshing With The Nolands

 

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!!

 

Mother’s Day Breakfast:

Mother’s Day Appetizers, Soups and Salads:

Mother’s Day Main Dishes:

Mother’s Day Desserts:

 

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Yum

Comments

  1. says

    What a wonderful tribute to your dear mother, Tara! She didn’t need to be a gourmet cook to be an inspiration to you!!! Your crepes lorraine look magnificent!!!

  2. says

    What a great idea, Tara! I can see why it’s become a family favorite that you’ve made a million times. I love that your mom encouraged your interest in the kitchen, even though it wasn’t her thing. That’s what being a great mom is all about!

  3. says

    Your recipes always makes me drool! This is beautiful! I can relate my mom was the same way as yours, the only spice we had was salt and pepper in our house! Happy Mother’s Day!

  4. says

    It sounds like both of your parents gave you so much love and support even if neither one of them spent a great deal of time in their kitchen. I can understand why this is one of your go-to recipes!

    Happy Mother’s Day!

  5. says

    Your crepes look fantastic. My mom wasn’t really much in the kitchen either. She grew up cooking but just choose not to much since she was a single mother and didn’t want to be chained to the kitchen when she had limited time with her kids.

  6. says

    Such a sweet tribute to your Mom Tara.Happy Mother’s Day.
    Your Crepes look rich and every bit delicious as described! Love the savory filling and cannot wait to try :)

  7. says

    Lust. I really want some of these crepes for dinner tomorrow night. Lucky you to have known Julia’s recipes as a youngster, my family didn’t cook so I didn’t try her fabulous cookbooks until I was an adult.

  8. says

    I loved reading about your mom and how she encouraged you in the kitchen even though it wasn’t her thing. Thanks for sharing some memories, and thanks for sharing this fabulous recipe. What a great, great idea for crepes. Pinning right now. Hope you had a wonderful Mother’s Day yesterday :-)

  9. says

    She must have been so proud of you for exploring different culinary techniques! I do envy your mom’s green thumb.

    Your crepes look gorgeous and sound delicious!

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