Mac and Cheese Crepe

Total Time:
1 hr 15 min
10 min
Inactive Prep:
1 hr
5 min
1 breakfast serving


  • 1 cup all-purpose flour
  • 3/4 cup milk
  • 1/2 cup water
  • 3 tablespoons melted butter, plus more for pan
  • 2 eggs
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup warm milk
  • 1/4 cup shredded Cheddar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Chopped scallions
  • Local bacon, fried and chopped
  • Local fresh egg


For the batter: Combine the flour, milk, 1/2 cup water, butter and eggs in a blender and pulse for 10 seconds. Put the crepe batter in the refrigerator for 1 hour to allow the bubbles to settle. This will make the crepes less likely to tear during cooking. The batter will keep like this for up to 48 hours.

Heat a nonstick frying pan and coat the bottom with butter to coat. Pour 1 ounce of batter into the center of the pan and spread evenly and thinly. Cook for 30 seconds and flip. Cook for another 10 seconds, roll into a tube and place on a cutting board. Slice the rolled crepe into 1/2-inch wide strips to produce home-made pasta noodles. You can keep the noodles in a sealed bag in the refrigerator for a few days or in the freezer for up to 2 months.

For the cheese sauce: Melt the butter in a small saucepan, stir in the flour and cook for 1 to 2 minutes to make a roux. Gradually whisk in the warmed milk and gently simmer until the sauce thickens, this will take 2 to 3 minutes. Stir in the grated cheese, nutmeg, salt and pepper.

To serve, combine the crepe noodles with the cheese sauce. Sprinkle with chopped scallions and bacon, and place a fried egg on top, cooked according to preference.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.