Bacon and Cheese Blintzes

Ingredients

• 0.5 cup milk 
• 0.3 cup butter melted
• 8  eggs 
• 3 tablespoons butter 
• 0.3 cup whipping cream 
• 3 oz cream cheese cut into small pieces
• 0.5 cup spring onion chopped (8 medium)
• 0.3 teaspoon salt 
• 0.1 teaspoon pepper freshly ground
• 8 slices bacon crumbled cooked
• 2 oz cheddar cheese shredded
• 0.5 cup frangelico 

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. In small bowl, beat Bisquick mix, milk, melted butter and 2 of the eggs with wire whisk until blended. In 6- to 7-inch skillet or crepe pan, heat 1 tablespoon butter over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet. Immediately tilt and rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes with waxed paper between each; keep covered.
2. In medium bowl, beat remaining 6 eggs and the whipping cream with fork or whisk until blended. Stir in cream cheese, 1/4 cup of the onions, the salt and pepper. In 12-inch skillet, heat 1 tablespoon of the butter over medium heat just until it begins to sizzle.
3. Add egg mixture; cook 3 to 4 minutes, stirring frequently but not constantly, until eggs are thickened throughout but still moist.
4. Spoon 3 tablespoons egg mixture in center of each crepe.
5. Sprinkle with bacon. Fold sides and ends of crepe over filling to form rectangle. In same skillet, melt 1 tablespoon butter over medium heat.
6. Add 5 blintzes, seam side down, to skillet; cook 1 to 2 minutes, turning once, until golden brown.
7. Remove to serving platter. Repeat with remaining 1 tablespoon butter and 5 blintzes.
8. Sprinkle with Cheddar cheese and remaining onions.