Sunday Brunch Lemon Crepes
Sunday Brunch Lemon Crepes is a medium American recipe that serves 4. 350 calories per serving. Recipe by Hy-Vee on YouTube.
Prep: 12 min | Cook: 38 min | Total: 1 hr
Cost: $13.21 total, $3.30 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 1 cup Milk (whole or 2%)
- 4 large Eggs (2 for batter, 2 for scramble; use omega‑3 enriched if available)
- 2 tablespoons Unsalted Butter (melted)
- 0.25 teaspoon Salt (fine sea salt)
- 1 spray Vegetable Cooking Spray (light coating for pan)
- 4 slices Bacon (cut into small pieces)
- 0.5 medium Yellow Onion (thinly sliced)
- 1 cup Sharp Cheddar Cheese (shredded)
- 0.25 cup Low‑Fat Sour Cream (for marmalade cream)
- 2 tablespoons Lemon Marmalade (smooth, no seeds)
- 1 sheet Aluminum Foil (to cover crepes in oven)
Instructions
Make Crepe Batter
In a mixing bowl whisk together the flour, milk, 2 eggs, melted butter, and salt until smooth; batter should be thin like heavy cream.
Time: PT5M
Prep Fillings
Slice the onion thinly, cut bacon into bite‑size pieces, and shred the cheddar cheese. Set aside.
Time: PT3M
Heat Skillet
Place the non‑stick skillet over medium‑high heat and spray lightly with vegetable cooking spray.
Time: PT2M
Cook Crepes
Pour a ladleful of batter into the center of the pan, quickly swirl (chasing) to coat the bottom up to the edges. Cook until the top edges turn light golden, about 1 minute, then slide onto parchment paper. Repeat for 4 crepes.
Time: PT4M
Cook Bacon and Onion
In the same skillet, add bacon pieces and sliced onion; sauté over medium heat until bacon is crisp and onion is caramelized, about 5 minutes.
Time: PT5M
Scramble Eggs with Bacon & Onion
Beat the remaining 2 eggs in a bowl, pour into the skillet with bacon‑onion mixture, and scramble gently until just set, about 3 minutes.
Time: PT3M
Assemble Crepes
Place a crepe on parchment, sprinkle ¼ cup shredded cheddar, add a generous spoonful of the egg‑bacon mixture, then fold the crepe in half and fold the edges like a burrito.
Time: PT2M
Make Marmalade Cream
In a small bowl combine low‑fat sour cream with lemon marmalade; stir until smooth.
Time: PT2M
Top Crepes
Spread a dollop of marmalade cream over each assembled crepe.
Time: PT1M
Warm in Oven
Preheat oven to 350°F. Place the crepes on a baking sheet, cover loosely with aluminum foil, and bake for 15‑20 minutes until heated through and cheese melts.
Time: PT20M
Temperature: 350°F
Nutrition Facts
- Calories
- 350
- Protein
- 18g
- Carbohydrates
- 30g
- Fat
- 18g
- Fiber
- 2g
Dietary info: High protein, Contains omega‑3 (if omega‑3 eggs used), Gluten‑containing
Allergens: Eggs, Milk, Wheat, Bacon (pork)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free Flour Blend
- Instead of Milk: Almond Milk, Soy Milk
- Instead of Eggs: Egg Substitute (for vegans)
- Instead of Unsalted Butter: Margarine, Vegetable Oil
- Instead of Salt: Kosher Salt
- Instead of Vegetable Cooking Spray: Olive Oil (brush)
- Instead of Bacon: Turkey Bacon, Smoked Ham
- Instead of Yellow Onion: White Onion, Shallots
- Instead of Sharp Cheddar Cheese: Swiss Cheese, Pepper Jack Cheese
- Instead of Low‑Fat Sour Cream: Greek Yogurt, Regular Sour Cream
- Instead of Lemon Marmalade: Orange Marmalade, Apricot Jam
- Instead of Aluminum Foil: Parchment Paper
Equipment Needed
- Non‑Stick Skillet
- Mixing Bowl
- Whisk
- Ladle
- Spatula
- Parchment Paper (optional)
- Oven
- Aluminum Foil
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Creating a thin, smooth crepe batter
- Cooking crepes just until edges turn light golden
- Ensuring bacon is crisp and onion is caramelized
- Covering crepes with foil while baking to retain moisture
Chef Tips from the Video
- Use a ladle of about ¼ cup for consistent crepe size.
- For extra flavor, add a pinch of nutmeg to the batter.
- If you prefer a sweeter version, swap cheddar for cream cheese and add fresh berries.
Troubleshooting
Crepes are too thick or doughy.
Add a splash more milk to thin the batter; aim for a pourable consistency.
Crepes stick to the pan.
Make sure the skillet is properly greased and pre‑heated; use a non‑stick pan.
Filling is watery.
Drain excess bacon fat before adding eggs; cook eggs just until set.
Storage
Refrigerator: Store assembled crepes in an airtight container for up to 3 days.
Freezer: Freezing is not recommended; texture may become soggy.
Room temperature: Best served immediately; can sit out for up to 2 hours.
Make-Ahead Tips
- Batter can be prepared up to 24 hours ahead and kept refrigerated.
- Marmalade cream keeps refrigerated for 3 days; stir before using.
Frequently Asked Questions
What is the cultural significance and history of savory crepes in American brunch cuisine?
Crepes originated in France but have become a staple in American brunches, where they are often filled with savory ingredients like bacon, eggs, and cheese, reflecting the blend of French technique with classic American breakfast flavors.
What are the traditional regional variations of crepes in the United States?
In the U.S., crepes are adapted into sweet dessert versions with fruit and chocolate, as well as savory styles such as the breakfast crepe filled with ham, cheese, and eggs, especially popular in the Midwest and East Coast brunch scenes.
How is a bacon, egg & cheddar crepe traditionally served in American brunch culture?
It is typically served hot, folded like a burrito, sometimes topped with a light sauce or cream, and accompanied by fresh fruit juice or a side salad, making it a complete, handheld breakfast dish.
What occasions or celebrations is the bacon, egg & cheddar crepe associated with in American cuisine?
These crepes are popular for weekend brunches, holiday breakfasts like Easter or Thanksgiving morning, and casual gatherings where a hearty yet elegant breakfast is desired.
What makes the bacon, egg & cheddar crepe special in American brunch cuisine?
The combination of a delicate French crepe with rich, smoky bacon, fluffy scrambled eggs, and sharp cheddar creates a contrast of textures and flavors that is both comforting and sophisticated.
What are the most common mistakes to avoid when making bacon, egg & cheddar crepes?
Common errors include over‑cooking the crepes so they become stiff, using too much batter which makes them thick, and not draining excess bacon fat which can make the filling soggy.
Why does this recipe use a quick “chasing” technique for spreading batter instead of a traditional spreader?
Chasing lets the thin batter coat the pan evenly with minimal handling, ensuring a uniform thin crepe and preventing holes that can occur with a spreader.
Can I make the bacon, egg & cheddar crepes ahead of time and how should I store them?
Yes, you can prepare the batter and marmalade cream a day ahead and keep them refrigerated. Cooked crepes can be stored wrapped in parchment and refrigerated for up to 3 days, then reheated in the oven.
What texture and appearance should I look for when the crepes are done cooking?
The edges should turn a light golden brown while the surface remains slightly translucent; the crepe should lift easily from the pan and be flexible enough to fold without tearing.
How do I know when the bacon, egg & cheddar crepes are done in the oven?
When the cheese has melted and the crepes are heated through, the tops will look slightly glossy and the filling will be steaming; a 15‑20 minute bake at 350°F is sufficient.
What does the YouTube channel Hy‑Vee specialize in?
The YouTube channel Hy‑Vee focuses on easy-to‑make, family‑friendly recipes using ingredients readily available at Hy‑Vee grocery stores, often highlighting seasonal produce and budget‑friendly meals.
How does the YouTube channel Hy‑Vee's approach to American brunch cooking differ from other cooking channels?
Hy‑Vee emphasizes practical, store‑centric cooking with clear step‑by‑step visuals, prioritizing quick preparation and ingredient accessibility, whereas many other channels may focus on gourmet techniques or exotic ingredients.
Last updated: August 24, 2026
