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4.87 from 22 votes

Crepes Lorraine Recipe

An amazing stuffed crepe with all the flavors of quiche lorraine.
Course: Brunch
Cuisine: American
Servings: 6
Author: Tara Noland

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.