Crepes Lorraine

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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, and the outside is made of buttery crepes. The whole thing can be made ahead and served just after reheating. I have made this recipe for 40 years or more.

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

What are Crepes Lorraine?

Crepes Lorraine are like a mash-up of two recipes. The middle or inside of the crepe is like a Quiche Lorraine, and the outside is a crispy, gorgeous crepe. They are all layered into a casserole dish, warmed, and served.

Why I Love These Crepes?

Fun to make
Great make-ahead
I always get rave reviews
Scrumptious, I love them
They turn out perfect every time

Helpful Items For This Recipe

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Pyrex Deep 9×13-Inch Glass Baking Dish with Lid, Deep Casserole Dish

11.5-inch Teak Wood Spatula

Pyrex Essentials (3-Pack) Glass Measuring Cups Set, (1, 2 & 4 Cup)

What Ingredients are in Crepes Lorraine?

You can serve up a lovely Mimosa or Orange Julius with these wonderful crepes for Mother’s Day. The ingredients for the recipe are very easy to find at any local grocery store.

Recipe ingredients

Basic Main Dish Crepes

All-purpose flour – The perfect flour for this recipe.

Eggs – They provide a binder to hold all the other ingredients together.

Salt – As always, it enhances the flavor.

Milk – I usually use a higher-fat milk, like 2% or 3%.

Cooking oil – This, added to the batter, helps the crepes from sticking.

Butter for the pan – Using butter gives the crepes a lovely flavor and helps them from sticking too.

Filling

Green onion – A nice mild onion that is perfect for inside the crepes.

Shredded Swiss cheese or half Swiss and half cheddar – I usually do the half Swiss and half cheddar as it is the perfect combination of flavors. You need to divide this up and save some for the topping.

Pepper – You just need pepper for the filling, as the bacon brings the salt.

Fresh parsley – This adds freshness to the filling.

Bacon – Crispy, delicious bacon is perfect in these crepes.

Egg – An egg helps bind the other ingredients and bakes in the oven.

Sour cream – Adds creaminess and some tang.

Pinch of nutmeg – The flavor of nutmeg is perfect in these crepes.

Parsley for garnish – Makes for a nice, fresh presentation.

How To Make Crepes

Crepes

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 the 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.

Filling

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. Reserve the remaining cheese for the topping.

Spread about 1 Tbsp. of this mixture on one side of each of the crepes and fold it into a triangle. I usually just add the tablespoon in the middle of one side of the crepe and fold it around it.

Place in a buttered baking dish; sprinkle the remaining cheese over the crepes and bake for 12 min. at 350°F.

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, but they need to thaw and be heated.

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. 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!!

Recipe Pro Tips!

FAQs

FYI, the very first crepe you make never turns out right, scrap it and have a little snack.

Can I Make Crepes Lorraine Ahead of Time?

Yes, I have made them the day before, and they are perfect for brunch the next day. Just wrap well with plastic wrap and heat for a bit longer, 20 minutes or until heated through.

CAN I FREEZE CREPES LORRAINE?

Yes, I have frozen them successfully many times. Thaw overnight and reheat the next morning as per instructions.

DO YOU WANT MORE BRUNCH RECIPES?

We love brunch and always have it for holidays, but also for other days that you want to make special.

Pin it HERE!!

Pin it HERE!!

Crepes Lorraine Recipe

Tara Noland

An amazing stuffed crepe with all the flavors of Quiche Lorraine. The perfect recipe for any brunch or Mother's Day!

4.87 from 22 votes

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Brunch

Cuisine American

Servings servings

Calories 564 kcal

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

Crepes

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.

Filling

For the filling, combine the bacon, onion, egg, parsley, and 1 1/2 cups of cheese. Reserve the other cheese for the topping. 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, but needs to be thawe, and heated.

Equipment

Pyrex Deep 9x13-Inch Glass Baking Dish with Lid, Deep Casserole Dish

Pyrex Deep 9×13-Inch Glass Baking Dish with Lid, Deep Casserole Dish

11.5 Inch Teak Wood Spatula

Pyrex Essentials (3-Pack) Glass Measuring Cups Set, (1, 2 & 4 Cup)

Video

Notes

See the post for more information, photos, and tips.

Nutrition

Serving: 1Calories: 564kcalCarbohydrates: 30gProtein: 25gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 185mgSodium: 470mgPotassium: 332mgFiber: 1gSugar: 5gVitamin A: 719IUVitamin C: 0.5mgCalcium: 471mgIron: 2mg

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

Tried this recipe?Let us know how it was!

4.87 from 22 votes (16 ratings without comment)

Crepes Lorraine