Chicken & Waffle Bacon Crepe Rolls
A sweet and savory breakfast you can roll up and take with you. This recipe wraps everything you love about a classic breakfast into a light, golden crêpe. Strips of crispy bacon are seasoned with Chicken and Waffle Wing Rub for a warm maple-spiced flavor, then layered with fluffy scrambled eggs and crispy hash browns. The homemade crêpe batter, lightly sweetened and scented with vanilla, brings a soft contrast to the crunch of the filling. It’s a fresh take on a bacon breakfast recipe that blends diner-style comfort with the feel of a homemade crepe—no syrup required.
Perfect for brunch, meal prep, or a weekend breakfast project, these crepe rolls combine familiar ingredients with unexpected flavor from the seasoning and scratch-made batter.
Chicken and Waffle Bacon Crepe Rolls
20 minutes
45 minutes
American
Dinner
A sweet and savory breakfast you can roll up and take with you. This recipe wraps everything you love about a classic breakfast into a light, golden crêpe. Strips of crispy bacon are seasoned with Chicken and Waffle Wing Rub for a warm maple-spiced flavor, then layered with fluffy scrambled eggs and crispy hash browns. The homemade crêpe batter, lightly sweetened and scented with vanilla, brings a soft contrast to the crunch of the filling. It’s a fresh take on a bacon breakfast recipe that blends diner-style comfort with the feel of a homemade crepe—no syrup required.
Perfect for brunch, meal prep, or a weekend breakfast project, these crepe rolls combine familiar ingredients with unexpected flavor from the seasoning and scratch-made batter.
Ingredients
12 oz – Bacon
6 TB – Chicken & Waffle Wing Rub (Total)
4 – Eggs
4 TB – Butter
2 Cup – Hash Browns
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4 – Eggs
2 Cup – Milk
1 TB – Vanilla (or vanilla bean paste)
3 TB – Butter (melted)
½ tsp – Salt
1 TB – Sugar
1 ½ Cup - Flour
Directions
Preheat oven to 375°F.
Arrange the bacon on a sheet tray and bake for 30–45 minutes, until cooked to your desired crispness.
Season the bacon with Chicken & Waffle Wing Rub and return to the oven for 5 minutes.
Prepare the crepe batter by combining the listed ingredients in a blender. Blend on medium-low until very smooth.
Refrigerate the crepe batter for 30 minutes.
In a lightly buttered crepe pan or skillet over medium heat, cook the crepes and set aside for assembling later.
Beat the eggs and scramble them in a skillet over medium heat.
Transfer the eggs to a plate and return the pan to heat.
Cook the hash browns in butter, flipping occasionally, until golden brown and crispy. Season with Chicken & Waffle Wing Rub.
Assemble the rolls: Lay a slice of bacon on one side of a crepe, then add scrambled eggs and about ¼ cup of hash browns.
Roll up the crepe and repeat with the remaining ingredients.
