snack

French Toast Mix Loaded Breakfast Crêpes

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prep time 20 minutes
cook time 20-25 minutes
yield 6-7 10" crêpes

Overview

You might be wondering, how can you possibly make crêpes with French toast mix? Well, unlike classic American pancakes, crêpes are mostly made from eggs and milk. Since our French toast mixes are a simple combination of free range eggs and spices, they're the perfect backup when you're all out of eggs but craving a fancy French breakfast! Simply add flour, milk, and butter for a thin batter. And if you want to get really fancy, load the finished product up with cheddar cheese, bacon bits, and scallions for a savory take on crêpes.

BY:MINT + MALLOW

Ingredients

For the crêpes:

For the filling:

  • 16 Nellie’s Free Range Eggs
  • 1 1/2 cups grated cheddar cheese
  • 16 strips of bacon, cooked and crumbled to bits
  • 2 scallions, diced
  • Salt and freshly ground black pepper, to taste

Directions

To make the crêpes:

  • Blend all ingredients in a single-serve smoothie cup or blender until batter is smooth. If you don’t have a blender, whisk together the flour and French toast mix by hand to remove any clumps, then add milk and butter and whisk until thoroughly combined.
  • Preheat a 10” crêpe pan or non-stick skillet over medium-high heat. Once pan is hot, lightly grease with baking spray or butter and add enough batter for one crêpe to the pan (about 1/3 cup) while shaking and swirling the pan to evenly cover the full surface as the batter quickly sets on contact.
  • Let crêpe cook 1-2 minutes until the bottom surface is golden brown.
  • Flip crêpe by loosening the edge, gently peeling it off with your hands, and flipping it over. Continue cooking until the second side is golden-brown, then transfer finished crêpe to a plate and cover with a paper towel and a dish towel to keep warm.
  • Adjust heat if needed and repeat the cooking process with remaining batter, cooking one crêpe at a time until all batter is used up. As crêpes are ready, stack them up under the towels to keep them warm and prevent them from drying out.

To fill the crêpes:

  • Crack eggs into a bowl and whisk until the whites and yolks are thoroughly broken up and combined. Scramble in a non-stick skillet to your preferred level of doneness (see notes).
  • Place a crêpe on a flat cutting board. Portion about 2 eggs worth of scrambled eggs (about __ cup) onto the crêpe; imagine dividing your crêpe into quarters and arrange the eggs in a triangular wedge to cover the top left quarter of the crêpe.
  • Sprinkle 3 tablespoons of cheese on top of the eggs, plus about two slices worth of bacon bits (about __ cup).
  • Top with a sprinkle of scallions and a pinch of salt and pepper to taste.
  • Once filled, fold the right half of your crêpe over the left to create a semi circle, then fold the bottom half onto the top to form a triangle. You should end up with a crêpe pocket the size of that original 1/4 wedge.
  • Spinkle with a few extra scallions for garnish if desired, then serve and enjoy!

Nellie’s Notes:

If you'd rather add the grated cheese, bacon bits, and/or scallions right into your eggs as they cook instead of adding them on top after the fact, feel free to do so!

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French Toast Mix Loaded Breakfast Crêpes

Overview

You might be wondering, how can you possibly make crêpes with French toast mix? Well, unlike classic American pancakes, crêpes are mostly made from eggs and milk. Since our French toast mixes are a simple combination of free range eggs and spices, they're the perfect backup when you're all out of eggs but craving a fancy French breakfast! Simply add flour, milk, and butter for a thin batter. And if you want to get really fancy, load the finished product up with cheddar cheese, bacon bits, and scallions for a savory take on crêpes.

BY:MINT + MALLOW

Ingredients

For the crêpes:

For the filling:

  • 16 Nellie’s Free Range Eggs
  • 1 1/2 cups grated cheddar cheese
  • 16 strips of bacon, cooked and crumbled to bits
  • 2 scallions, diced
  • Salt and freshly ground black pepper, to taste

Directions

To make the crêpes:

  • Blend all ingredients in a single-serve smoothie cup or blender until batter is smooth. If you don’t have a blender, whisk together the flour and French toast mix by hand to remove any clumps, then add milk and butter and whisk until thoroughly combined.
  • Preheat a 10” crêpe pan or non-stick skillet over medium-high heat. Once pan is hot, lightly grease with baking spray or butter and add enough batter for one crêpe to the pan (about 1/3 cup) while shaking and swirling the pan to evenly cover the full surface as the batter quickly sets on contact.
  • Let crêpe cook 1-2 minutes until the bottom surface is golden brown.
  • Flip crêpe by loosening the edge, gently peeling it off with your hands, and flipping it over. Continue cooking until the second side is golden-brown, then transfer finished crêpe to a plate and cover with a paper towel and a dish towel to keep warm.
  • Adjust heat if needed and repeat the cooking process with remaining batter, cooking one crêpe at a time until all batter is used up. As crêpes are ready, stack them up under the towels to keep them warm and prevent them from drying out.

To fill the crêpes:

  • Crack eggs into a bowl and whisk until the whites and yolks are thoroughly broken up and combined. Scramble in a non-stick skillet to your preferred level of doneness (see notes).
  • Place a crêpe on a flat cutting board. Portion about 2 eggs worth of scrambled eggs (about __ cup) onto the crêpe; imagine dividing your crêpe into quarters and arrange the eggs in a triangular wedge to cover the top left quarter of the crêpe.
  • Sprinkle 3 tablespoons of cheese on top of the eggs, plus about two slices worth of bacon bits (about __ cup).
  • Top with a sprinkle of scallions and a pinch of salt and pepper to taste.
  • Once filled, fold the right half of your crêpe over the left to create a semi circle, then fold the bottom half onto the top to form a triangle. You should end up with a crêpe pocket the size of that original 1/4 wedge.
  • Spinkle with a few extra scallions for garnish if desired, then serve and enjoy!

Nellie’s Notes:

If you'd rather add the grated cheese, bacon bits, and/or scallions right into your eggs as they cook instead of adding them on top after the fact, feel free to do so!