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This post is sponsored by Krusteaz
What can be better than a pancake? A really thin pancake, that’s what! Crepes are one of the most marvelous inventions known to man.
Add an egg, cheese, bacon, and your favorite toppings and you have the world’s most amazing savory crepe pocket!
Now before you get all ready to do things from scratch, I’ve got a really simple hack that will make prepping these crepes super simple!
Using a cup of Krusteaz Buttermilk Pancake Mix, a cup and a half of whole milk, and an egg, you’ve got your crepe mix ready to start crepe-ing
Crepe-ing is a word. Trust me. No need to google!
Quick side convo, but I’ve found a super easy way to bribe my son. With a crepe. I’ve never seen him so eager to get a quick chore done with the offer of a crepe at the end of the tunnel.
While we made them, he was mesmerized by the “polka dots” these crepes made while cooking as well.
So, I also see it as a getting him distracted from his favorite shark-song-that-shall-not-be-named for a few minutes as well!
If you’re intimidated by crepe-ing, don’t be. As long as you have a good non-stick pan, and a pancake spatula, crepes are fool-proof. They’ll let you know when they’re ready to come off, by the sides beginning to peel.
And if you get a little uneasy about trying to flip with a spatula, use your hands to help them along.
I filled these crepe pockets with egg, bacon, cheese and bell peppers. They hold up well in the oven while the egg sets, and if you cook them so that the yolk is about over-medium, this also becomes a great breakfast to eat on the go!
Feel free to use your own filling for these egg crepe pockets. If you do, let me know what you tried, so I can give it a try too!
Ingredients
For the Crepes:
- 1 cup Krusteaz Buttermilk Pancake Mix
- 1 ½ cups whole milk
- 1 egg
- 1 teaspoon vanilla extract
For The Crepe Square Filling:
- 6 eggs
- 6 strips cooked bacon
- 1 cup bell peppers chopped
- 6 slices cheddar cheese
Instructions
- Preheat oven to 350F. In a bowl, whisk pancake mix, milk, egg and vanilla extract until no longer lumpy. The batter will be runny.
- Heat a large non-stick pan with a light coating of cooking oil on medium-low heat. Pour 1/3 cup of batter in the pan. Rotate pan around so that the batter evenly coats the pan.
- Cook for about 2-3 minutes until the edges start to curl, or brown. Use a pancake spatula to slowly peel crepe from the pan, using your fingers to pull as well. Flip, cooking for about 30 seconds, then transfer to a cooling rack. Repeat until all crepes are made.
- Place crepe on a parchment paper lined cookie sheet and add egg. Break up cheese slice and place around the egg, followed by bacon and bell pepper to taste.
- Fold in each side of the crepe to form a square. If you find the crepe is having trouble sticking, use some of the egg white as it will stick to the crepe like glue.
- Place in the oven and cook for about 10 minutes, until egg white is opaque. Season with kosher salt and cracked black pepper and serve. Enjoy!
