Bacon 'N Egg Crepes - cooking recipe

Ingredients

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

Preparation

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