Savory Crepe Pockets

Prep 10 Minutes
Total Time 30 Minutes
Servings 6 Servings

Ingredients

1 cup Krusteaz Buttermilk Pancake Mix

1 ½ cups whole milk

1 egg

1 teaspoon vanilla extract

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FOR THE CREPE SQUARE FILLING:

6 eggs

6 strips cooked bacon

1 cup bell peppers chopped

6 slices cheddar cheese

  1. // Preheat oven to 350F. In a bowl, whisk pancake mix, milk, egg and vanilla extract until no longer lumpy. The batter will be runny.
  2. // Heat a large non-stick pan with a light coating of cooking oil on medium-low heat. Pour 1/3 cup of batter in the pan. Rotate pan around so that the batter evenly coats the pan.
  3. // Cook for about 2-3 minutes until the edges start to curl, or brown. Use a pancake spatula to slowly peel crepe from the pan, using your fingers to pull as well. Flip, cooking for about 30 seconds, then transfer to a cooling rack. Repeat until all crepes are made.
  4. // Place crepe on a parchment paper lined cookie sheet and add egg. Break up cheese slice and place around the egg, followed by bacon and bell pepper to taste.
  5. // Fold in each side of the crepe to form a square. If you find the crepe is having trouble sticking, use some of the egg white as it will stick to the crepe like glue.
  6. // Place in the oven and cook for about 10 minutes, until egg white is opaque. Season with kosher salt and cracked black pepper and serve. Enjoy!

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