Sunday Brunch Lemon Crepes

Coarsely chop bacon and sauté over medium heat in skillet until nearly crisp.  Drain off excess fat and add onion.

Sauté onion until translucent and tender.

Add lightly beaten eggs and sauté until loosely scrambled.   Transfer to a large mixing bowl and allow to cool.

When egg mixture has cooled to room temperature, add cheddar cheese and toss gently.

Place 3/4 cup of egg mixture on lower half of a crepe, fold the lower 1/3 of crepe over the egg mixture and roll the crepe once.   Fold each side in and continue to roll the crepe until the seam is on bottom.

Place stuffed crepes, seam-side-down, in lightly buttered baking dish.  Using a basting brush, baste the tops of the crepes with melted butter, cover with foil and place in preheated 350-degree oven for 30 minutes.

For Lemon Marmalade Crème, warm lemon marmalade in microwave until warmed, not hot.   Stir in lite sour cream.    Top warm crepes with desired amount of lemon marmalade crème mixture.