Bacon, Egg and Cheese Crepes

Cooking With Rania — "WAFFLES & CREPES"
KDKA Pittsburgh Today Live 11/26/2008

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Bacon, Egg and Cheese Crepes

INGREDIENTS

Crepe Batter:
1 cup all purpose flour
1 tablespoon sugar
1/2 cup milk
1/2 cup water
3 eggs

Crepe Filling:
2 - 3 tablespoons unsalted butter
3/4 cup chopped Canadian Bacon
1 leek, diced
6 eggs
3 tomatoes, seeded and diced
5 ounces soft goat cheese
Kosher salt and freshly ground black pepper
Vegetable oil or nonstick spray, for cooking the crepes

DIRECTIONS

In a medium mixing bowl or in the jar of a blender, combine the flour and sugar. Add the milk, water, and 3 eggs and mix well. Refrigerate the batter for 1 hour.
Heat a medium skillet over medium-high heat and add the butter. When the butter has melted, add the Canadian bacon and cook it for a minute or two. Add in the leeks, and cook for another minute.
In a small bowl, whisk the remaining eggs and add them to the pan, stirring until they start to set but are still a bit runny. Add the tomato, goat cheese and stir until the eggs are cooked but not dry. Remove the pan from the heat and season with salt and pepper to taste.
Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray. Remove the batter from the refrigerator. Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes.
Place 2 large spoonfuls of the egg mixture in each crepe and roll them. Place 2 crepes on each plate and serve immediately.
Serves: 6 servings