Entree
4 servings
10 minutes
25 minutes
Chef Tom Fraker
4 slices Thick Cut Bacon
2 tablespoons Unsalted Butter
20 Button Mushrooms - sliced
8 Melissa’s Dutch Yellow® Potatoes - thinly sliced
6 Green Onions - thinly sliced into rounds
8 Eggs - beaten
1/8 teaspoon Freshly Ground Pepper
1/8 teaspoon Smoked Paprika
1/4 cup Sharp Cheddar Cheese - shredded
8 Melissa’s French Style Crepes
Heat a cast iron skillet over high heat and add the bacon. Cook until crisp, about 3 minutes and drain onto paper towels.
Remove all but 2 tablespoons of the bacon grease and add the butter to the pan.
When the butter has melted, add the mushrooms, potatoes and onions and cook, stirring occasionally, until the potatoes are fork tender, about 15 minutes.
Next add the eggs, pepper and paprika and scramble the eggs until completely cooked and slightly dry, about 5 minutes.
Mix in the cheese and remove from the heat.
To assemble, place one crepe onto another and roll into a cone shape. Spoon the egg mixture into the cone and repeat for the remaining crepes.
