Savory Crêpes

• Combine all of the crêpes batter ingredients into a medium sized mixing bowl. Whisk together until it forms a lightweight and slightly runny batter.
• Heat a large, flat skillet or crêpe pan over medium heat. The pan should be at least 10-11" in diameter.
• Prepare the crêpes toppings (cheese slices, tomatoes, eggs) and have it readily available next to the stove to quickly place on the crêpes.
• Pour enough of the crêpes batter to cover approximately half of the pan. Then, slowly rotate the pan to spread the batter across the full length of the pan until a thin layer of the batter is evenly distributed across the pan. Cook for about 2 minutes or until the edges start to crisp slightly. Use a crêpe spatula or a flat spatula to gently separate the batter from the pan all the way around the pan. Once it is loosened, flip the crêpe over and slightly lower the heat.
• Immediately drop one egg into the center of the crêpe and surround the egg with small slices of cheese on all sides.
• Top the cheese with about 4 tomato slices.
• Place a lid over the pan for about 2 minutes to assist in cooking the egg.
• Fold over each corner of the crêpe and replace the lid and cook for another 2 minutes or until the egg has firmed up and egg whites are white.
• Place the crêpe on a plate and add slices of bacon on top of the folded edges.
• Drizzle with maple syrup over the bacon and along the folded edges.