Sweet Crepes with Bold
Bacon-Broccoli-Jalapeno Stuffing
If you have time in the morning, perhaps some lazy Sunday and you're in the mood for something a bit fancier, this crepe recipe will amaze your lover. Jalapeno Miss enjoyed a pleasant breakfast in bed with these crepes stuffed with our mixture of eggs, bacon, broccoli, feta cheese and jalapeno peppers. We hope you enjoy it as well.
Ingredients
- For the Crepes:
- 1 cup flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- pinch of salt
- 1 teaspoon sugar
- 2 tablespoons melted butter
- For the Stuffing:
- 1-2 jalapeno peppers, chopped
- 4 ounces cooked broccoli, chopped
- 2 eggs, scrambled
- 2-4 slices bacon
- 2 tablespoons feta cheese
- 2 tablespoons melted buter
Cooking Directions
- Prepare the stuffing by adding the following to a food processor: broccoli, jalapeno peppers, feta cheese and melted butter. Process about 20 seconds.
- Heat a frying pan to medium and cook bacon about 10 minutes, or until cooked through. Add to food processor and process until combined.
- Add eggs to frying pan and cook about 2 minutes, or until cooked through. Add to food processor and pulse to combine. NOTE: If you want your mixture to be a bit creamier, add more butter or a few teaspoons of olive oil.
- Cap the food processor to keep mixture warm and set aside.
- Heat a crepe pan to medium heat.
- In a mixing bowl, beat together eggs, milk, water, sugar, salt and melted butter.
- A flour in 1/4 cup at a time and hand mix until smooth.
- Pour batter onto crepe pan in batches. Heat about 1 minute, or until sides become bubbly, then flip and cook about 20-30 seconds more.
- Repeat to make all crepes. We made about 4 good sized crepes.
- Spoon jalapeno-broccoli-bacon stuffing into crepes and roll up.
- Top with extra jalapeno peppers and serve!