Breakfast Crepe Wraps

Instructions

Step 1 In a bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth to make the crepe batter.
Step 2 Heat a nonstick pan over medium heat and lightly grease with butter.
Step 3 Pour a small amount of batter into the pan, swirling to form a thin crepe, and cook for 1–2 minutes per side until lightly golden. Repeat with remaining batter.
Step 4 In another bowl, whisk eggs with milk, salt, and pepper for the filling.
Step 5 Cook the egg mixture in a skillet over medium-low heat, stirring gently until soft and fluffy.
Step 6 Warm the cooked bacon and prepare any additional fillings like hash browns.
Step 7 Place a crepe on a flat surface and add scrambled eggs, bacon, cheese, and optional hash browns in the center.
Step 8 Fold the sides of the crepe over the filling to form a wrap.
Step 9 Return filled crepes to the pan briefly to melt the cheese and lightly crisp the outside.
Step 10 Garnish with green onions and serve warm.

Storage and Reheating Tips

Store leftover crepes and filling separately in airtight containers in the refrigerator for up to 3 days. Reheat crepes in a pan or microwave until warm. For assembled wraps, reheat gently in a skillet to maintain texture. Avoid freezing fully assembled wraps as the eggs may become rubbery.