These crepes make for an elegant breakfast, say for Mother’s or Father’s Day, or Easter or Christmas :), or even a satisfying dinner. In fact, I made them for dinner, and was calling them Swiss Cheese and Bacon Dinner Crepes until my husband mentioned having them for breakfast. Of course! I thought. Why didn’t I think of that? I suppose it’s because I normally associate breakfast crepes with strawberries and vanilla, with maple syrup or powdered sugar on top. You know–sweet, not savory. Though it’s the savory breakfasts I always enjoy more… Anyway… In sum, I was being a dope. But breakfast or dinner, these crepes are delicious. A definite crowd pleaser. Just be sure to give yourself plenty of time to prepare them! They’re not difficult, just a bit time consuming. I think they are worth it, though.

A *full* list of what you will need:

4 eggs
1 2/3 + 1 1/8 cups milk
1 cup + 2 tbsp. flour
1 tbsp. + 1 tsp. sugar
2/3 tsp. salt
3 whole cloves
1 bay leaf
salt and pepper to taste
pinch of ground nutmeg
½ onion
2 tbsp. unsalted butter
12-16 oz. Swiss cheese
1 lb. bacon

I’d start by preparing the crepe batter. I actually use a recipe for Swedish Pancakes. What’s the difference? As far as I know, Swedish Pancakes are a *tad* thicker than crepes. A *tad* thicker will work well for this recipe, though you can easily substitute your favorite crepe batter. Note: Both crepes and Swedish pancakes are far different than American pancakes. They are eggy and flat, not light and fluffy.

Get your first crepe(s) going, then start the bacon. Cooking the crepes will be the longest process. (Directions below.) Be sure to keep an eye on them while you’re completing the other tasks, however. They cook quickly! If you’re not a good multi-tasker, you can easily prepare all of the crepes first, and then start on the other items.

Once all the bacon has been cooked and cooled, coarsely crumble it. Set aside.

Grate the Swiss cheese. Set aside.

Preheat the oven to 375 degrees.

Prepare the Mornay sauce. (Directions below.)

To assemble, place 1-2 tablespoons of crumbled bacon near the edge of the crepe. Follow with 1-2 tbsp. of Swiss cheese. Roll up the crepe tightly and place in a 13×9 baking dish. Repeat until the baking dish is full. (You will probably need to use two baking dishes. If you’re only cooking for two, consider cutting the recipe in half. Or, do as we did and make another batch the next day.) Top the rolled crepes with the Mornay sauce. Bake in a 375 degree oven for 15-20 minutes, or until the cheese inside is melted.

Swedish Pancake Recipe:

Note: This recipe came from my mother, who is unsure where she found it.

4 eggs
1 2/3 cup milk
1 cup flour
1 tbsp. + 1 tsp. sugar
2/3 tsp. salt

Beat eggs until thick and lemon colored. Stir in milk.

Add dry ingredients and mix until smooth.

Heat a small non-stick fry pan (use two if you have them) over medium heat.

Fill a ¼ cup nearly full with batter, drop into the pan, and swirl around until the batter evenly covers the bottom. When the edges of the pancake begin to brown, use a spatula to flip the pancake over. Cook for about 30 seconds longer, or until patches of golden brown begin to emerge.

Place the cooked pancakes on a plate until the entire batch is finished.

Mornay Sauce Recipe:

1 to 1 1/8 cup milk
½ onion
3 whole cloves
1 bay leaf
pinch of ground nutmeg
2 tbsp. unsalted butter
2 tbsp. flour
¼ cup Swiss cheese
salt and pepper

In a saucepan, combine 1 cup milk, the onion half, the whole cloves, bay leaf, and nutmeg. Simmer, uncovered over low heat for 15 minutes. Discard the onion, cloves, and bay leaf.

In another saucepan, melt the butter over low heat. Stir in the flour and cook, stirring constantly, until combined well, about 2-3 minutes. Remove from heat and let cool slightly.

Slowly whisk the warm milk into the roux (the butter/flour mixture). Return to heat and bring sauce to a simmer, stirring often, until the sauce thickens, about 10 minutes.

Stir in the Swiss cheese and cook until cheese is melted. Season with salt and pepper.

I prefer my sauce thick, but if it’s too thick for you, add the other 1/8 cup of milk and heat through.

The best part about fall in the Pacific Northwest is the proliferation of mushrooms. Among the many species that grow in these damp woods is the chanterelle, which is by far my favorite mushroom. Its smell is rich and fruity. Its taste is graceful yet substantive, buttery and peppery. To wander through the forest and harvest chanterelles on an autumn day when the rain is light or the sun is shining–knowing it may well be the last outdoor outing of the year– is bittersweet. It’s a privilege to find these uncultivable mushrooms, and yet they are reminders that it’s that time of year, that once again you will have to endure six months of gray skies and rain before the sun returns. I take what I can get.

If you’re unfamiliar with mushroom species, I suggest taking a guide with you on your hunt. There are several mushrooms that resemble chanterelles but aren’t. It’s important to know what you’re picking and eating, as mushrooms can be poisonous! Also, check to see if you need a permit to harvest mushrooms in the area you plan on searching.

Chanterelles are especially delicious in egg dishes. Their flavor compliments the egg, and more importantly, holds up to it. For a quick breakfast, slice the chanterelles, cook them in a dab of olive oil or butter, and add to scrambled eggs. If you’re looking for something fancier, for brunch for example, try this frittata. It’s easy, takes about twenty minutes to prepare, and looks and tastes gorgeous.