Ingredients Jump to Instructions ↓

  1. For crêpes (if not using the super easy Williams Sonoma mix)

  2. 1 large egg

  3. 1 cup milk

  4. 1 tablespoon unsalted butter , melted and cooled

  5. 1 teaspoon finely chopped fresh parsley leaves

  6. 1/2 cup all-purpose flour

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon freshly ground black pepper

  9. vegetable oil for brushing pan For the filling

  10. 1 package bacon

  11. 2 leek s, cut in half, cleaned and sliced into thin half rounds

  12. 1 wedge of gruyere , grated

  13. 1 pat of butter

Instructions Jump to Ingredients ↑

  1. Microwave bacon strips in layers of paper towels till crispy. Break up bacon to crumbs and reserve. Microwaving sounds weird, but just ask Cindy Lee (bacon expert)... its the easiest way to make bacon: doesn’t smoke up your oven, no pan to scrape clean, crispiest way to prepare because the fat drains right into the paper towels. If you like a little fat, you can take it out whenever you want.

  2. Heat olive oil and butter in a pan and saute leeks until well cooked, salt and pepper. Be careful not to use too much of this because once it heats it spreads out quite a bit, and if you are using a nonstick pan it can become too greasy pretty easily.

  3. Pour crepe mix to thinly coat a nonstick pan (or lightly greased pan). Using handle of the pan (or one of those little wooden things) move batter around to the size crepe you want. This has to be done fast because they cook quickly and you might end up with a pancake instead of a crepe.

  4. Cook on medium heat until you can peel it up and see that its browning nicely.

  5. Flip over (I just use my hands...the Frenchies will probably frown for not using that wooding spatula but I can’t use it!)

  6. After flipped, cook crepe nearly all the way (this will only take a couple minutes) and sprinke with filling in a strip in the middle...generous on the leeks and cheese!

  7. Fold ends in and flip over to melt the cheese all the way, serve hot.


Send feedback