Bacon ‘n Egg Crepes

Title: Bacon ‘n Egg Crepes
Categories: Breakfast
Yield: 1 Servings

1 lb Bacon (cooked & crumbled)
8 Eggs
1/4 c Heavy cream
1/4 c Chopped green onions
Salt & pepper
1 c Grated Monterey Jack
8 8″ crepes

Cut bacon into pieces & fry until crisp; drain well. Whisk eggs &
cream. Stir in bacon, onions & seasonings. Pour into hot buttered
pan. As portions cook, gently lift with spatula so uncooked portions
can flow to bottom. Avoid constant stirring. Sprinkle cheese over
eggs when almost done. Spoon egg mixture into crepes & roll. Serve
with hash browns & green grapes.