Baked Savory Breakfast Crepe Pockets | Ann Clark

Name: Baked Savory Breakfast Crepe Pockets | Ann Clark
Total time: 45 min
Ingredients: 1 cup Ann Clark Crepe Mix; 1 ½ cups whole milk; 3 large eggs, room temperature; 2 tablespoons unsalted butter, melted; 2 cups shredded gruyere cheese; 1 cup cooked chopped asparagus (from 1 bunch); 1 cup cooked sliced shiitake mushrooms; 1 cup chopped cooked bacon (about 10 pieces); 10 large eggs, room temperature; Chopped chives; Smoked paprika; Maldon Sea Salt; Freshly cracked pepper; Blender is ideal for making sure crepe batter does not have lumps. If you prefer to mix by hand, use a fine mesh strainer to strain the batter to ensure no lumps

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Ingredients

1 cup Ann Clark Crepe Mix&nbsp;
1 ½ cups whole milk&nbsp;
3 large eggs, room temperature&nbsp;
2 tablespoons unsalted butter, melted&nbsp;
2 cups shredded gruyere cheese&nbsp;&nbsp;
1 cup cooked chopped asparagus (from 1 bunch)&nbsp;
1 cup cooked sliced shiitake mushrooms&nbsp;
1 cup chopped cooked bacon (about 10 pieces)&nbsp;
10 large eggs, room temperature&nbsp;
Chopped chives&nbsp;
Smoked paprika&nbsp;
Maldon Sea Salt&nbsp;
Freshly cracked pepper&nbsp;
Blender is ideal for making sure crepe batter does not have lumps. If you prefer to mix by hand, use a fine mesh strainer to strain the batter to ensure no lumps