SUNDAY BRUNCH - BACON AND EGG CREPES WITH CHEDDAR, MAPLE SYRUP + CHIVES

Whether you're enjoying a leisurely morning or surprising someone special with breakfast in bed, let these crepes be the start of a Sunday day filled with warmth and affection.

You will need:

Crepes:

- 1 1/2 cups of plain flour

- 1 1/2 cups of milk

- 1/2 cup of water

- 1 Egg

- Pinch of Salt

Filling:

- Eggs

- Streaky Bacon

- Cheddar Cheese Grated

- Maple Syrup

- Chopped Chives

- Oil & Butter

Method:

- Place all the crepe ingredients in a bowl and mix with a balloon whisk until smooth. Cover with clingfilm and leave in the fridge for half an hour. (tip: make this the night before) 

- Grill or fry the streaky bacon. Place on a warm plate and drizzle with some maple syrup. Then roughly chop.

- Fry the eggs and also place on the warm plate.

- On a clean pan melt a knob of butter and spread all over. Pour in the batter and swirl the pan to coat the whole of the base. 

- When cooked on one side flip it over and place a handful of grated cheddar in the centre of the cooked side. Sprinkle some chopped bacon and chives on top of the cheese and then place the fried egg on top of this. 

- While the cheese is melting, fold the crepe on 4 sides allowing for a space in the middle for the egg to peep out. Top with some more chopped bacon on a sprinkle of chives.

Bon appétit, my love!