Bacon 'N Egg Crepes

• 1 lb. bacon, cooked and crumbled
• 1/4 c. heavy cream
• salt and pepper to taste
• 8 (8-inch) crepes
• parsley sprigs
• green grapes
• 8 eggs
• 1/4 c. chopped green onions
• 1 c. grated Monterey Jack cheese or sharp Cheddar
• hash brown potatoes

1. Cut bacon into pieces and fry until crisp or fry, then crumble.
2. Drain well.
3. Whisk together the eggs and cream.
4. Stir in bacon, onions and seasonings.
5. Pour into a hot, buttered pan.
6. As portions cook, gently lift with spatula so that uncooked portions can flow to bottom.
7. Avoid constant stirring.
8. Sprinkle cheese over eggs when eggs are almost totally cooked.
9. Spoon egg mixture into crepes and roll.
10. Garnish with sprig of parsley.
11. Serve with hash brown potatoes and green grapes.

bacon, heavy cream, salt, crepes, parsley sprigs, green grapes, eggs, green onions, grated monterey, hash brown potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393550 (may not work)