Loaded Breakfast Crêpe Casserole

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Use the butter to lightly grease a 6-inch crêpe pan and a 9x13-inch baking dish.

Step 3 -Place the prepared crêpe pan on the stovetop over medium-high heat.

Step 4 -In a large bowl, add the flour, 3 of the eggs, the salt, the milk, and the oil and whisk well.

Step 5 -Transfer the prepared crêpe pan from the heat and spoon about 2 tablespoons of the batter onto it, while lifting and tilting the pan to evenly spread it out.

Step 6 -Return the crêpe pan to the heat and cook the crêpe until only one side is browned.

Step 7 -Invert the crêpe onto a plate and repeat the cooking process, adding more of the butter to the pan each time, until all of the batter has been used. There should be about 20 crêpes.

Step 8 -In a large bowl, add the green onions, 1 1/2 cups of the cheese, 1 tablespoon of the chopped parsley, the bacon, and the remaining egg and stir to combine.

Step 9 -Add the sour cream, the pepper, and the nutmeg to the egg mixture and stir to combine.

Step 10 -Spread about 1 tablespoon of the filling mixture into each of the crêpes onto the browned side and fold them into triangles.

Step 11 -Place the filled crêpes in the prepared baking dish and sprinkle them with the remaining cheese.

Step 12 -Bake the crêpes, about 12 minutes.

Step 13 -Serve the crêpes, garnished with the extra parsley leaves.