I've always been a fan of crepes but I admit I've never made them with savory fillings until recently, this one being the first attempt pretty enough to share. Oddly enough it happened on a morning where I ran out of propane for cooking in my kitchen sending me to the grill outside with a small propane tank that thankfully wasn't empty. Utilities like gas and water are done differently here and we take large canisters in our truck to official filling stations for the best deal, although there are trucks that drive up and down this hill all the time with gas canisters (not all totally filled).

We caught this awesome grill that's actually basically an outdoor kitchen in one with both charcoal and gas capabilities and the burner I used to make breakfast. I'm actually surprised at how much we use the grill in our cooking.

Ingredients:

For the crepes:
1.5 c flour
2 egg
1/2 c milk
1/2 c water
2 t butter melted

For the filling:
2 eggs
6 breakfast sausage links
4 strips bacon
Goat Cheese
Italian Shaved Mix Cheese

My crepe recipe is easy, everything goes into the blender and it's blended until it's smooth, then transferred to my glass measuring cup.

Heat a pan to medium, oil it with butter and put about a third of a cup in the middle of the pan. I did this with an oven mit on to hold the pan and then you swirl it around to coat. It does take practice and I've determined the best place in the house to make crepes is actually the grill, just based off of my terrible kitchen design.

I fried the bacon in this pan first, then the sausage in it separately. I added in the eggs, cooked those and then served everything by filling the crepes with the egg and the rest of the filling ingredients.