Ingredients

• 6 eggs
• 22 mL (1 1/2 tbsp.) your choice of fresh chopped herbs (basil, thyme, oregano, parsley, chives, etc.) or 5 mL (1 tsp.) dried herbs (same as above)
• Salt and fresh ground pepper, to taste
• 15 mL (1 tbsp.) of butter
• 4 large crêpes, store-bought or homemade
• 12 to 16 slices of Lafleur Precooked Bacon, Regular or Maple
• 375 mL (1 1/2 cups) grated cheese of your choice (cheddar, Mozzarella, Monterey Jack, etc.)

Preparation

1. Mix eggs, herbs, salt and pepper in a large bowl. Melt butter in pan, pour in eggs and cook to make an omelet or scrambled eggs.
2. Heat crêpes and bacon in microwave.
3. Place 4 crêpes on work surface. Divide eggs and bacon evenly among the crêpes, placing filling close to one side of crêpe.
4. Sprinkle with cheese. Roll crêpes starting from the end where filling was placed.

Serve for brunch with your choice of fresh fruit.

Note:

This recipe can be prepared a few hours in advance. If you do so, it is not necessary to heat the crêpes and bacon (step 2). Prepare the breakfast crêpes as indicated above, then place on a cookie sheet lined with wax paper. Cover and place in refrigerator. At time of serving, heat filled crêpes in microwave for 5 to 7 minutes or in the oven for 10 to 12 minutes. IMPORTANT : The crêpes must remain soft enough to roll. If they become stiff, dab with water.