Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (120 g) all-purpose flour
- 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tablespoons (28 g) unsalted butter, melted (plus more for the pan)
- 8 slices thick-cut bacon (about 8 oz / 225 g)
- 8 oz (225 g) sharp cheddar cheese, grated (about 2 cups)
- 1/4 cup (60 ml) pure maple syrup
- 1/2 teaspoon freshly ground black pepper (plus more to finish)
Do This
- 1. Mix crepe batter; rest 20 minutes.
- 2. Bake bacon at 400°F (205°C) for 15–18 minutes until crisp; chop.
- 3. Cook thin crepes in a buttered nonstick skillet (about 1 minute per side).
- 4. Fill each crepe with cheddar and bacon; fold into quarters.
- 5. Warm folded crepes in a skillet on medium-low 1–2 minutes per side to melt cheese.
- 6. Warm maple syrup briefly; drizzle lightly over crepes.
- 7. Finish with black pepper; serve hot.
Why You’ll Love This Recipe
- Sweet-savory perfection: smoky bacon, sharp cheddar, and a light maple drizzle.
- Brunch-worthy but doable: simple batter, easy filling, and quick warming.
- Great texture contrast: tender crepe, crispy bacon, and melty cheese.
- Flexible: make the crepes ahead, then fill and warm just before serving.
Grocery List
- Produce: Optional chives (for garnish)
- Dairy: Whole milk, large eggs, unsalted butter, sharp cheddar cheese
- Meat: Thick-cut bacon
- Pantry: All-purpose flour, granulated sugar, kosher salt, pure maple syrup, black pepper
Full Ingredients
Crepe Batter (makes 8 crepes)
- 1 cup (120 g) all-purpose flour
- 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
Filling & Finishing
- 8 slices thick-cut bacon (about 8 oz / 225 g)
- 8 oz (225 g) sharp cheddar cheese, grated (about 2 cups)
- 1/2 teaspoon freshly ground black pepper (plus more to finish)
- 1/4 cup (60 ml) pure maple syrup
- 1 tablespoon (14 g) unsalted butter (for the skillet, plus more as needed)
- Optional garnish: 2 tablespoons finely sliced chives
Step-by-Step Instructions
Step 1: Make the crepe batter
In a large bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until a thick, smooth paste forms (this helps prevent lumps).
Slowly whisk in the milk, then the water, until the batter is smooth and thin (about the consistency of heavy cream). Whisk in the melted butter.
Let the batter rest for 20 minutes at room temperature. This relaxes the gluten and helps you get tender, flexible crepes.
Step 2: Cook the bacon until crispy
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil or parchment for easier cleanup, and set a wire rack on top if you have one (it helps the bacon crisp evenly).
Lay the bacon slices in a single layer. Bake for 15–18 minutes, until deeply golden and crisp.
Transfer bacon to a paper towel-lined plate to drain, then chop into small pieces. Set aside.
Step 3: Get set up to cook crepes
Warm an 8- to 10-inch nonstick skillet over medium heat for 2 minutes. Add a small amount of butter (about 1/2 teaspoon) and swirl to coat, then wipe gently with a folded paper towel so you have a thin, even film.
Give the batter a quick whisk (it can settle). Keep a 1/4-cup (60 ml) measuring cup nearby for consistent crepes.
Step 4: Cook the crepes
Pour 1/4 cup (60 ml) batter into the skillet, immediately swirling the pan so the batter coats the bottom in a thin, even layer.
Cook for 45–60 seconds, until the edges look dry and the underside is lightly golden. Flip carefully (your fingers or a thin spatula work well) and cook the second side for 15–25 seconds.
Slide the crepe onto a plate. Repeat with remaining batter, lightly buttering the pan as needed. You should get 8 crepes.
Step 5: Fill, fold, and season
Place one crepe on a cutting board or plate. Sprinkle 1/4 cup (about 28 g) grated cheddar over one half of the crepe, then add about 1 tablespoon chopped bacon. Add a pinch of black pepper.
Fold the crepe in half, then in half again to make a triangle (a quarter-fold). Repeat with the remaining crepes.
Step 6: Warm the filled crepes until melty
Return the skillet to the stove over medium-low heat. Add 1 teaspoon butter and let it melt.
Warm the folded crepes in batches, cooking for 1–2 minutes per side, until the cheddar is melted and the outside is lightly crisped in spots. Adjust heat as needed to avoid over-browning.
If cooking in batches, keep finished crepes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.
Step 7: Drizzle with maple and finish with black pepper
Warm the maple syrup in a small saucepan over low heat for 30–60 seconds, just until loosened and fragrant (do not boil).
Plate crepes and drizzle lightly with maple syrup (about 1 1/2 teaspoons per crepe). Finish with a few more turns of freshly ground black pepper. Add chives if using, and serve immediately while hot and melty.
Pro Tips
- Resting matters: A 20-minute rest makes the batter easier to swirl and helps prevent rubbery crepes.
- Use a thin butter film: Too much butter can fry the crepe and make it lacy or greasy; wipe the pan after swirling in butter.
- Shred your own cheddar: Pre-shredded cheese has anti-caking agents that can melt less smoothly; freshly grated melts silkier.
- Keep bacon truly crisp: Chop it after draining so it stays snappy inside the crepe instead of turning chewy.
- Go light on syrup: A small drizzle gives the maple hit without making the crepe soggy.
Variations
- Spicy-sweet: Add 1/4 teaspoon crushed red pepper flakes to the filling, or finish with a few drops of hot sauce before the maple drizzle.
- Smokier cheese: Swap half the cheddar for 4 oz (115 g) smoked gouda for extra depth.
- Mustard pop: Spread 1 teaspoon Dijon mustard inside each crepe before adding cheese and bacon.
Storage & Make-Ahead
Make ahead crepes: Cook unfilled crepes, cool completely, then stack with parchment between. Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge.
Make ahead bacon: Cook bacon up to 3 days ahead and refrigerate. Re-crisp on a sheet pan at 350°F (175°C) for 5–7 minutes.
Reheat assembled crepes: Warm in a skillet over medium-low for 1–2 minutes per side, or on a sheet pan at 325°F (165°C) for 8–10 minutes until heated through. Add maple drizzle right before serving.
Nutrition (per serving)
Approximate, per serving (2 filled crepes): 580 calories; 38 g fat; 34 g carbohydrates; 24 g protein; 10 g sugar; 1 g fiber; 950 mg sodium.
