Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour, 120 g (1 cup)
- Kosher salt, 1/4 tsp
- Large eggs, 2
- Whole milk, 240 ml (1 cup)
- Water, 60 ml (1/4 cup)
- Unsalted butter, melted, 2 tbsp (plus more for the pan)
- Bacon, 8 slices
- Large eggs, 6
- Whole milk (for eggs), 2 tbsp
- Unsalted butter (for eggs), 1 tbsp
- Ripe avocados, 2
- Lemon juice, 2 tsp
- Kosher salt, 1/2 tsp (divided, to taste)
- Roma tomatoes, 2 (about 250 g), thinly sliced
- Mayonnaise or aioli, 4 tbsp
- Freshly ground black pepper, 1/2 tsp (plus more to finish)
Do This
- 1) Whisk crepe batter (flour, salt, 2 eggs, milk, water, melted butter). Rest 10 minutes.
- 2) Bake bacon at 204°C / 400°F for 15–18 minutes until crisp; drain and break in half.
- 3) Slice tomatoes; mash avocado with lemon juice and a pinch of salt.
- 4) Cook 4 crepes in a buttered nonstick skillet over medium heat, about 60–90 seconds per side.
- 5) Soft-scramble 6 eggs with 2 tbsp milk in butter over low heat, 4–6 minutes.
- 6) Spread mayo on each crepe, add egg, bacon, tomato, and avocado. Fold and finish with black pepper.
Why You’ll Love This Recipe
- All the best “club sandwich” flavors in a tender, buttery crepe.
- Fast brunch that feels special, with simple grocery-store ingredients.
- Make-ahead friendly: crepes and bacon can be prepped in advance.
- Easy to customize for picky eaters (extra bacon, no tomato, add greens).
Grocery List
- Produce: 2 ripe avocados, 2 Roma tomatoes, 1 lemon (or bottled lemon juice)
- Dairy: whole milk, unsalted butter, 8 large eggs
- Meat: bacon
- Pantry: all-purpose flour, kosher salt, mayonnaise or aioli, black pepper
Full Ingredients
Crepes (makes 4 large crepes)
- All-purpose flour, 120 g (1 cup)
- Kosher salt, 1/4 tsp
- Large eggs, 2
- Whole milk, 240 ml (1 cup)
- Water, 60 ml (1/4 cup)
- Unsalted butter, melted and slightly cooled, 2 tbsp
- Unsalted butter for the pan, 1–2 tsp per crepe as needed
Filling
- Bacon, 8 slices
- Large eggs, 6
- Whole milk (for scrambling), 2 tbsp
- Kosher salt, 1/4 tsp (plus more to taste)
- Unsalted butter (for scrambling), 1 tbsp
- Ripe avocados, 2
- Lemon juice, 2 tsp
- Roma tomatoes, 2 (about 250 g total), thinly sliced
- Mayonnaise or aioli, 4 tbsp (1 tbsp per crepe)
- Freshly ground black pepper, 1/2 tsp, plus more to finish
Optional (nice but not required)
- Chives, thinly sliced, 1 tbsp
- Hot sauce, 1–2 tsp
- Baby arugula, 1 cup
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour (120 g / 1 cup) and kosher salt (1/4 tsp). Add the 2 eggs and whisk until a thick, smooth paste forms.
Slowly whisk in the milk (240 ml / 1 cup) and water (60 ml / 1/4 cup) until fully combined, then whisk in the melted butter (2 tbsp). The batter should be thin and pourable, like heavy cream.
Let the batter rest for 10 minutes at room temperature to relax the gluten for softer, more tender crepes.
Step 2: Cook the bacon until crisp
Heat the oven to 204°C / 400°F. Line a rimmed baking sheet with foil for easy cleanup, and set a wire rack on top if you have one (this helps the bacon crisp evenly).
Arrange the bacon in a single layer. Bake for 15–18 minutes, until crisp and deeply browned. Transfer to a paper towel-lined plate to drain, then break each slice in half so it fits easily inside the crepes.
Step 3: Prep the tomato and avocado
Thinly slice the tomatoes and set aside. Cut the avocados in half, remove the pits, and scoop into a bowl. Add the lemon juice (2 tsp) and a pinch of salt, then mash with a fork until creamy but still a little chunky.
Taste and adjust with a little more salt if needed. This quick seasoning keeps the avocado bright and prevents browning while you finish cooking.
Step 4: Cook the crepes
Heat an 8–10 inch nonstick skillet over medium heat for 2 minutes. Add about 1 tsp butter and swirl to coat.
Pour in about 80–90 ml batter (roughly 1/3 cup) and immediately tilt and swirl the pan so the batter coats the bottom in a thin, even layer.
Cook for 60–90 seconds, until the edges look dry and lightly golden. Flip carefully (a thin spatula helps) and cook the second side for 20–40 seconds. Slide onto a plate. Repeat to make 4 crepes, adding a little more butter as needed.
Stack the crepes with a piece of parchment between them if you like, to prevent sticking.
Step 5: Soft-scramble the eggs
In a bowl, whisk the 6 eggs with the milk (2 tbsp), kosher salt (1/4 tsp), and black pepper (1/2 tsp).
Melt the butter (1 tbsp) in a nonstick skillet over low heat. Add the eggs and cook gently, stirring frequently with a silicone spatula, for 4–6 minutes, until softly set and still a little glossy. Remove from the heat (they’ll continue to set slightly).
Step 6: Assemble the “club” crepes
Lay one crepe on a plate, prettier side down. Spread 1 tbsp mayonnaise or aioli over the center.
Add a quarter of the scrambled eggs, then top with 4 half-slices of bacon (equivalent to 2 slices), a few tomato slices, and a generous spoonful of the mashed avocado.
If using chives or hot sauce, add a sprinkle or drizzle now.
Step 7: Fold, finish, and serve
Fold each crepe into quarters (or fold the left and right sides inward and roll up like a wrap—both work). Grind black pepper over the top right before serving.
Serve immediately while the eggs are warm and the crepe edges are tender. If you’d like, add a simple side like fruit, roasted potatoes, or a light green salad.
Pro Tips
- For evenly thin crepes: Warm the pan fully first, then pour and swirl quickly. If the batter won’t spread, it’s too thick—whisk in 1 tbsp water at a time.
- Keep eggs soft: Low heat is the secret. Pull them when they look slightly underdone; they’ll finish setting from residual heat.
- Prevent sogginess: Pat tomato slices dry with a paper towel, especially if they’re very juicy.
- Batch cooking tip: Cook all crepes first, then scramble eggs, then assemble. Crepes hold well stacked under a clean towel.
- Aioli shortcut: Stir 1 small grated garlic clove and 1/2 tsp lemon juice into mayo for instant “aioli” flavor.
Variations
- California add-on: Add 1 cup baby arugula for a peppery crunch and extra color.
- Cheesy version: Add 1/2 cup (about 50 g) shredded cheddar or pepper jack to the eggs right before they finish cooking.
- Lighter swap: Use turkey bacon and Greek yogurt mixed with 1 tsp lemon juice in place of mayo (texture will be tangier and less rich).
Storage & Make-Ahead
Crepes: Make up to 2 days ahead. Cool completely, stack with parchment, wrap tightly, and refrigerate. Rewarm in a dry skillet over medium heat for 15–30 seconds per side.
Bacon: Cook up to 2 days ahead and refrigerate. Re-crisp on a sheet pan at 177°C / 350°F for 5–7 minutes.
Scrambled eggs and avocado: Best made fresh. Eggs can be refrigerated for up to 1 day, but they’ll lose their soft texture; reheat gently over low heat. Avocado will brown; if you must prep it, press plastic wrap directly onto the surface and use within 4–6 hours.
Assembled crepes: Not ideal for storage (they soften), but you can wrap tightly and refrigerate up to 1 day; rewarm in a skillet over low heat until just heated through.
Nutrition (per serving)
Approximate, for 1 filled crepe (1/4 recipe): Calories: 680; Protein: 24 g; Carbohydrates: 43 g; Fat: 46 g; Fiber: 6 g; Sugars: 6 g; Sodium: 1100 mg.
