Pancakes filled with scrambled eggs and bacon

You should totally add these to your breakfast menu!


  • 1 1/4 cups milk
  • 1 cup all-purpose flour
  • 2 large eggs
  • 3 Tbsp salted butter, melted, plus more for pan
  • 1/8 tsp salt
  • 1 Tbsp chopped fresh parsley or other herb of choice*
  • 10 oz bacon strips


  1. In a blender combine milk, flour, eggs, butter, salt and chopped parsley and pulse mixture until well blended, about 10 seconds. Transfer mixture to an airtight container and refrigerate 1 hour.
  2. To prepare crepes, heat a 10-inch skillet over medium-high heat (be sure to use a pan that has a good non-stick coating or you’ll likely just end up with a mess). 
  3. Once pan is hot, coat lightly with butter (I just ran the end of a stick of butter along the pan – just the bottom of pan and lower third of the rim) and pour 1/4 cup batter into the pan and immediately swirl pan in a circular motion while slightly tilting pan to allow batter to coat bottom of pan entirely in an even layer (it should go slightly up along the inner rim of the pan as well). 
  4. Cook crepe about 25 – 40 seconds until top of crepe appears dry and edges are lightly golden. Flip and cook opposite side until golden 10 – 20 seconds longer (if you find you pan is becoming to hot and crepes are cooking too quickly, reduce burner temp slightly as needed). Repeat this process with remaining batter, lightly buttering pan before cooking each crepe. Stack cooked crepes on a plate or baking dish.
  5. For the Scrambled Eggs with Swiss:
  6. Crack 12 eggs into a blender, add in 1/2 cup milk, onion powder, garlic powder and season with salt and pepper to taste, (cover with lid) and blend mixture on low speed for 10 seconds. 
  7. Heat a large, deep non-stick skillet over medium-heat. Melt 1/2 Tbsp butter in saucepan and spread it along bottom and edges of skillet. Once butter has begun to foam, pour blended egg mixture into pan.
  8. Stir eggs frequently with a spatula, making sure to scrape along the surface of the pan to prevent bottom from browning and a skin from forming. Cook eggs several minutes until beginning to set, then add cheese and cook until they’ve reached desired doneness (note: they will continue to cook slightly once removed so judge accordingly). Remove from heat.
  9. To assemble crepes:
  10. Align 1 – 2 strips of ham in the center of a warm crepe (you may need two if they are short pieces. If using the deli ham you can either layer it in the center accordion style or just place it over the crepe in a single layer to cover the diameter of the crepe), then layer with eggs. Wrap crepes, drizzle with warm browned butter and serve.