Savory Egg, Bacon and Mushroom Crepes with Herbs

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This Hungarian crepe has a modern twist adding lots of flavour and deliciousness!

Prep Time10

Cook Time30

Resting time for crepe batter:1

Total Time1 40

Course: Breakfast

Cuisine: Hungarian

Servings:

Calories: 311kcal

Author: Rose

Beat eggs with a wire whisk in a large bowl until frothy, Blend in milk. Gradually add flour and salt using the wire whisk to remove lumps.
Cover and refrigerator batter for at least 1-2 hours or overnight. This allows the air bubbles to relax and release, as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
Heat a non-stick crepe pan (or 10” fry pan is an option) over medium to high heat. Lightly brush your pan with either butter/oil and pour ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom. Once the surface of the batter becomes dry and the edges start to get golden, it's ready to flip, about 30-40 seconds, and loosen the edges to flip the crepe over for another 15-20 seconds. Check by lifting the side of the crepe and it should be lightly golden. Then transfer to a flat dish and continue with the remaining batter. Brush pan with oil or butter as needed. Then set crepes aside and cover with foil to keep warm, or place in a warm oven covered.

In a medium skillet, add the bacon and saute until crispy, transfer to a plate lined with paper towel and cover. Set aside. Fry sage leaves in the same skillet for about 2-3 minutes. Remove and set aside.
In a medium-large skillet, saute the scallions, mushrooms, red pepper for about 3-4 minutes, season with salt and pepper. Remove from heat and set aside.
While the vegetables are cooking, bring a medium saucepot of water to a slow boil. (fill saucepot a minimum of 2 inches from the bottom with water) Reduce the heat to simmer. Break each egg one at a time in a small bowl, and gently roll into the saucepot. Cook for about 4 minutes, until the egg whites are set and the yolk is still runny. Using a slotted spoon to remove eggs to a plate lined with paper towel to drain.
Assemble: Layout each crepe on a warm plate, and spoon two tablespoons of the sautéed vegetables in the center of each crepe and top with the egg. Season with salt and pepper. Garnish with scallions, thyme, fried sage or dill . Fold over 3 sides to form a triangular shape. and serve immediately.