Crepe with egg and bacon
4 servings
20 minutes
Crepe with egg and bacon is a refined dish of French cuisine that combines the tenderness of a thin pancake with the rich flavor of a juicy omelet and aromatic bacon. Historically, crepes originated in Brittany and became a symbol of gastronomic sophistication. Their elastic texture perfectly envelops the filling, while the savory notes of spinach and mozzarella create a harmonious balance of flavors. The finishing touch is parmesan and fresh parsley, adding a hint of sharpness and freshness. This dish is perfect for breakfast or brunch, filling the morning with warmth and coziness. A crepe folded into quarters becomes not just food but a true work of culinary art.
1
Preparing crepes. 1 liter of milk, 4 tablespoons of sugar, a pinch of salt, 8 eggs, 100 ml of vegetable oil (preferably olive), 600 grams of flour, 250 ml of water, and 1/3 teaspoon of baking soda. Beat the eggs with sugar, salt, and baking soda. Add milk, oil, and water; mix thoroughly. Sift in the flour gradually while mixing well. Cook pancakes on a dry hot skillet.
- Milk: 1 l
- Sugar: 80 g
- Salt: 5 g
- Chicken egg: 10 pieces
- Vegetable oil: 100 ml
- Wheat flour: 600 g
- Water: 250 ml
- Baking soda: 2 g
2
For the omelet: Take two raw chicken eggs, break them, pour into a bowl, remove any shell, whisk for one minute. Add bacon, spinach, and mozzarella to the omelet.
- Chicken egg: 10 pieces
- Bacon: 40 g
- Spinach: 30 g
- Mozzarella cheese: 30 g
3
Place the omelet on half of the crepe. Fold the crepe into quarters. Sprinkle with parmesan, pass through the oven, and garnish with parsley.
- Parmesan (Parmigiano Reggiano): 20 g
- Parsley: 5 g
