Crepes form the shell for this baked egg, bacon, and cheese dish. Serve it for brunch or lunch.
1 hr 10 mins
Use leftover crepes for another meal's dessert. Or, spread the crepes with cream cheese and fold into quarters, or roll and top with a fruit sauce or canned fruit-pie filling. To freeze remaining crepes, stack crepes, putting 2 pieces of waxed paper between crepes so they're easy to separate. Let crepes thaw at room temperature for about 1 hour before using them.
233 calories; fat 14g; cholesterol 237mg; saturated fat 7g; carbohydrates 14g; protein 12g; vitamin a 185.4RE; vitamin c 1.2mg; sodium 313mg; calcium 121.2mg; iron 1.6mg.