Recipe courtesy of The Skinny Pancake

Mac and Cheese Crepe

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 1 breakfast serving
Share This Recipe


Savory Crepe Batter:

1 cup all-purpose flour

3/4 cup milk

1/2 cup water

3 tablespoons melted butter, plus more for pan

2 eggs

Cheese Sauce:

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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.