Savory Crepe Pockets, Bec Style
By Ashley Cuoco
Savory Crepe Pockets, Bec Style
By Ashley Cuoco
Yield/Serves:
Makes 8 pockets
- 1 cup whole-wheat or all-purpose flour
- Pinch fine kosher salt
- 1¼ cup whole milk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh chives, finely chopped, plus more for serving
- 8 slices hickory-smoked bacon
- 8 large eggs
- ½ cup sharp cheddar cheese, shredded
- Everything Bagel seasoning (see note)
To make batter, add all crepe ingredients except chives to a blender and whiz on high speed until combined, about 30 seconds. Add chives and pulse a few times to incorporate. Transfer to a medium bowl and refrigerate 1–2 hours, until thickened.
Cut bacon strips in half. Working in batches, fry strips in an 8" GreenPan set over medium heat until fully cooked and crispy, 3–4 minutes per side. Place on a paper towel-lined plate to drain. After frying each batch, pour rendered fat from the pan through a fine-mesh sieve into a small jar—reserve fat for frying eggs. When bacon is cool to the touch, crumble into coarse pieces.
Lower heat to medium-low. Pour a scant ¼ cup batter into the hot pan. Tilt and swirl to coat fully. Cook until crepe is just set, about 45 seconds. Use an offset spatula to loosen the edges and flip. Cook second side until set and golden brown in spots, about 1 minute more. Transfer to a plate and keep warm beneath a kitchen towel. Repeat with the remaining batter.
Add a tablespoon of reserved bacon fat to the pan. Working in batches, add eggs (2 at a time works well) and fry over medium-low heat to sunny side up and whites are set, about 3 minutes. Repeat with the remaining eggs.
To assemble each pocket, return each crepe to the warm pan over low heat. Top with a little cheese, a fried egg, a bit more cheese and bacon. Gently fold 4 sides of the crepe up and around the filling to form a square pocket. Top with seasoning and chives to serve.
Cut bacon strips in half. Working in batches, fry strips in an 8" GreenPan set over medium heat until fully cooked and crispy, 3–4 minutes per side. Place on a paper towel-lined plate to drain. After frying each batch, pour rendered fat from the pan through a fine-mesh sieve into a small jar—reserve fat for frying eggs. When bacon is cool to the touch, crumble into coarse pieces.
Lower heat to medium-low. Pour a scant ¼ cup batter into the hot pan. Tilt and swirl to coat fully. Cook until crepe is just set, about 45 seconds. Use an offset spatula to loosen the edges and flip. Cook second side until set and golden brown in spots, about 1 minute more. Transfer to a plate and keep warm beneath a kitchen towel. Repeat with the remaining batter.
Add a tablespoon of reserved bacon fat to the pan. Working in batches, add eggs (2 at a time works well) and fry over medium-low heat to sunny side up and whites are set, about 3 minutes. Repeat with the remaining eggs.
To assemble each pocket, return each crepe to the warm pan over low heat. Top with a little cheese, a fried egg, a bit more cheese and bacon. Gently fold 4 sides of the crepe up and around the filling to form a square pocket. Top with seasoning and chives to serve.