Crepes Lorraine Recipe
An amazing stuffed crepe with all the flavors of Quiche Lorraine. The perfect recipe for any brunch or Mother's Day!
Servings: 6 servings
Calories: 564kcal
Equipment
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.
Video
Notes
See the post for more information, photos, and tips.
Nutrition
Serving: 1 | Calories: 564kcal | Carbohydrates: 30g | Protein: 25g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 470mg | Potassium: 332mg | Fiber: 1g | Sugar: 5g | Vitamin A: 719IU | Vitamin C: 0.5mg | Calcium: 471mg | Iron: 2mg