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 chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Skinny Pancake, Burlington, Vermont