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.

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
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
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 minutes if making ahead. Also freezes well, but needs to be thawed before heating.
Equipment
Video
Notes
Nutrition
Comments & Reviews
Shaina says
Mmmm crepes! This is a beautiful breakfast…hope you enjoyed it, Happy Mother’s Day!
Noshing with the Nolands says
Thank you so much Shaina, I have had a great day so far!!
Sarah says
How fabulous!! Have a wonderful mother’s day
Noshing with the Nolands says
Thank you Sarah!!
Kayle (The Cooking Actress) says
Your mom sounds lovely-what a wonderful tribute to her <3
I've never had crepes lorraine before but I think that needs to be remedied asap! They look SO. GOOD!
Noshing with the Nolands says
Kayle I think you would really love these, thanks so much for coming over!!
Soni 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 🙂
Noshing with the Nolands says
Thank you so much Soni!!
Bea says
Happy Mother’s Day to you, Tara. What an amazing dish. Love it!
Noshing with the Nolands says
Thank you so much Bea!!
The Ninja Baker says
Oh my goodness, Tara. Your crepes are perfection! Undoubtedly your mother is extending a bouquet of roses from Heaven in thanks for your mighty tribute <3
Noshing with the Nolands says
Thank you so much Kim!!
Shannon R 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.
Noshing with the Nolands says
Thanks so much Shannon, I think my love of cooking started with necessity!!
Mireya @myhealthyeatinghabits says
I can definitely appreciate flowers and with your cooking skills… what a combo! Love your photos and the recipe. I haven’t made crepes in awhile and I know my family will love this so it’s on the menu.
Noshing with the Nolands says
Thank you so much, her love of gardening did wear off on me too! Happy Mother’s Day!!
Betsy @ Desserts Required 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!
Noshing with the Nolands says
Thanks so much Betsy!!
Kayle (The Cooking Actress) says
Your mom sounds lovely-what a wonderful tribute to her <3
I've never had crepes lorraine before but I think that needs to be remedied asap! They look SO. GOOD!
Deanna Samaan 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!
Noshing with the Nolands says
Thanks so much Deanna!!
Family Foodie says
I love crepes and your recipe looks fantastic! Happy Mother’s Day to a very special mom!
Noshing with the Nolands says
Thank you so much Isabel!!!
Nichole C says
I love that your mother grew the veggies and you cooked them. These crepes look heavenly!
Noshing with the Nolands says
Thank you so much Nichole!!
Marlene @Nosh My Way says
Wow Tara. This is simply amazing. I have a feeling my girls will never have a passion for cooking either. But they have many other talents as well
Noshing with the Nolands says
Just encourage them with all the things they love, thank you so much!
Delaware Girl Eats says
Well, quiche lorraine is a favorite of mine so it’s an easy step to crepes — great dish!
Noshing with the Nolands says
Thank you so much, we love these!!
Jennifer @ Peanut Butter and Peppers says
Wow! Your crepes look just incredible!! Happy Mother’s Day to you!!
Noshing with the Nolands says
Thank you so much Jennifer!!
Dorothy at Shockingly Delicious says
Just wonderful, those crepes. Also, I adore this: “Her lack of enthusiasm gave me a blank canvas to fill.”
Noshing with the Nolands says
Thanks so much Dorothy!!
Stacy 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!
Noshing with the Nolands says
Thanks so much Stacy!!
Manu says
What a sweet post for your mum! Delicious recipe and fantastic idea! I love your pictures too. Happy Mother’s Day!
Noshing with the Nolands says
Thank you and Happy Mother’s Day to you too!!
Liz 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!!!
Noshing with the Nolands says
Thank you so much Liz!!