Made with our Buttermilk Pancake Mix

Savory Crepe Pockets

PREP
10 mins
TOTAL TIME
30 mins
SERVINGS
6 Servings
Crepe:
1 Cup Krusteaz Buttermilk Pancake Mix
1 1/2 Cups Whole Milk
1 Egg
1 Tsp Vanilla Extract
Crepe Square Filling:
6 Eggs
6 Strips Cooked Bacon
1 Cup Bell Peppers Chopped
6 Slices Cheddar Cheese
STEP 1

Preheat oven to 350°F. In a bowl, whisk pancake mix, milk, egg and vanilla extract until no longer lumpy. The batter will be runny.

STEP 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.

STEP 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.

STEP 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.

STEP 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.

STEP 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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