~Cheddary Maple-Bacon Scrambled Eggs in Crepes~

Culinarily, when I think of Vermont, pure maple syrup and sharp cheddar cheese immediately come to mind -- Ben & Jerry's, King Arthur Flour and J.K. Adams round out my top five list.  Joe and I spent a week in Killington in July of 1991.  That is where I first encountered maple bacon. Everyday, we ate breakfast where we were staying, and, for the entire week, their artisanal maple bacon was incorporated into the meal in a different way.  Cured in a mixture of maple syrup and salt, then lightly-smoked over corn cobs and maple wood shavings, when you cook it, the maple syrup caramelizes, turning each slice a crisp, golden brown.  It's the perfect balance of sweet, salty and smoky.  One of my favorite days was when they put it in the scrambled eggs.

Eggs wrapped in crepes?  Why not just eat scrambled eggs?  

As for wrapping scrambled eggs in crepes, on a daily basis, I do not stand around making crepes (I usually do serve these special scrambled eggs "as is"), but, when I have savory crepes leftover, which I do a few times a year, this breakfast entree is one of my favorite ways to use them up.  FYI:  When you do wrap scrambled eggs in a crepe you get the added benefit of being able to melt cheese on top, which kids and adults just love.  Today is such a day -- I've got a dozen crepes leftover from our dinner last evening:  ~ Succulent Seafood Newburg Crepes for a Crowd ~.  Conveniently, this recipe for scrambled eggs, which I "once upon a time" made often for our family of five, serves six hungry teenage boys, so, if you've got overnight guests, this is a nice way to "fancy things up" at the breakfast table -- serve these with a fresh fruit salad to the side, a toasted egg bagel on each plate and a bloody Mary in-hand, and, you've got a feast!

12  previously-made 6" round or square savory French crepes (Note:  Click on the Related Article Link below to get my recipe for ~ How to:  Make 'French' Crepes (Sweet or Savory) ~.)

1  pound maple-flavored bacon, thick- or thin-sliced, your choice (Note:  hickory-smoked bacon may be substituted for a delightful egg & bacon experience, but the sweet maple bacon rocks it!)

10 extra-large eggs

whole milk to total 2 3/4 cups

8-10  grinds freshly-ground sea salt and peppercorn blend

1 1/2-2  cups grated cheddar cheese, white or yellow, your favorite, your choice

~ Step 1. Dice bacon, placing it in a 12" skillet as you work. Fry, over medium-high heat, until crisp and golden, about 10 minutes.  

Turn the heat off.  Using a small ladle, remove all but about 2 tablespoons of the bacon drippings from pan. Leave bacon in pan.

Note:  If you you don't want to prepare the eggs using 2 tablespoons of bacon fat (remove it all), or, if preparing the dish with previously fried and drained bacon, melt 2 tablespoons of butter in the pan and proceed with the recipe.  I highly-recommend the maple-flavored bacon fat!

~ Step 2. While the bacon is frying, grate your favorite cheddar.  I like extra-sharp and I like white at breakfast.

~ Step 3.  In a 1-quart measuring container, using a fork, vigorously whisk together the eggs, enough milk to total 2 1/2  cups of liquid, and, 6-8 grinds each of the sea salt and peppercorn blend.

~ Step 4. Adjust the heat under the bacon to medium-low. Add the egg mixture to the bacon in pan.  Using a spatula, push the egg mixture towards the center of the pan, and watch the creamy curds form.  The skillet is hotter at the perimeter, so, curds always form there first, which is why you should always push towards the center.

Note:  The eggs are done when they are just set and are still moist (not watery or dry).  The entire process goes quite quickly, just 3-4 minutes.  As is the case with many foods, carryover/residual heat is going to continue to cook the eggs a bit more when they are removed from the skillet.  

Technically, these eggs are ready to be served, unless, you've got crepes!

~Step 5.  One-at-a-time place each crepe on a plate and put a generous 1/2 cup of the scrambled eggs, in a lengthwise strip, across the center of it.  Lift the side of the crepe closest to you, place it on top of the filling, then, firmly roll crepe over. Arrange crepes, seams side down, 2 per dish, in each of 6, shallow 8" x 4 1/2", individual-sized au gratins. Top each portion with a generous 1/4 cup of grated cheddar.

~ Step 6.  Place dishes 5 1/2"-6" under preheated broiler until cheese is melted and lightly browned, 2-3 minutes, watching carefully during this time.  Remove from oven and serve immediately:

Sensuously sweet & savory, slightly salty & smoky too...

... & all wrapped up into one picture-perfect breakfast package! 

Cheddary Maple-Bacon Scrambled Eggs in Crepes:  Recipe yields 6 very-hearty servings, or 12 smaller servings if you want to serve 1 crepe per person.

Special Equipment List:  cutting board; chef's knife; 12" skillet, preferably nonstick; hand-held cheese grater; 1-quart measuring container; fork; nonstick spatula; 6, shallow 8" x 4 1/2" individual-sized au gratin dishes 

Cook's Note:  For one of my favorite frivolous breakfast sandwiches, click into Categories 9 or 20 to get my recipe for ~ The Five-Minute Breakfast-on-the-Go Egg Pocket ~.  Super-yummy and fun too!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2015)

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