Combine all of the crêpes batter ingredients into a medium sized mixing bowl. Whisk together until it forms a lightweight and slightly runny batter.
Heat a large, flat skillet or crêpe pan over medium heat. The pan should be at least 10-11" in diameter.
Prepare the crêpes toppings (cheese slices, tomatoes, eggs) and have it readily available next to the stove to quickly place on the crêpes.
Pour enough of the crêpes batter to cover approximately half of the pan. Then, slowly rotate the pan to spread the batter across the full length of the pan until a thin layer of the batter is evenly distributed across the pan. Cook for about 2 minutes or until the edges start to crisp slightly. Use a crêpe spatula or a flat spatula to gently separate the batter from the pan all the way around the pan. Once it is loosened, flip the crêpe over and slightly lower the heat.
Immediately drop one egg into the center of the crêpe and surround the egg with small slices of cheese on all sides.
Top the cheese with about 4 tomato slices.
Place a lid over the pan for about 2 minutes to assist in cooking the egg.
Fold over each corner of the crêpe and replace the lid and cook for another 2 minutes or until the egg has firmed up and egg whites are white.
Place the crêpe on a plate and add slices of bacon on top of the folded edges.
Drizzle with maple syrup over the bacon and along the folded edges.