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1
In a medium mixing bowl, combine the flour and sugar.
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2
Add the milk, water, and 3 eggs and mix well.
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3
Refrigerate the batter for 1 hour.
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4
Heat a medium skillet over medium-high heat.
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5
Add the bacon and cook it until brown and crisp.
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6
Remove the bacon from the pan and drain on paper towels.
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7
Pour out half of the grease.
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8
Return the pan to the heat and add the leeks, cooking for 1 minute.
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9
In a small bowl, whisk the remaining eggs and add them to the pan, stirring until they start to set but are still a bit runny.
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10
Add the tomato, goat cheese and stir until the eggs are cooked but not dry.
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11
Remove the pan from the heat and season with salt and pepper to taste.
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12
Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray.
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13
Remove the batter from the refrigerator.
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14
Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe.
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15
Cook for 10 more seconds and remove from the pan.
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16
Keep warm while cooking the remaining crepes.
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17
Place 2 large spoonfuls of the egg mixture in each crepe and roll them.
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18
Place 2 crepes on each plate and serve immediately.
