Breakfast is the least important meal of the day, so I rarely eat it. This unfortunate reality deprives me of the opportunity to eat some of the more scrumptions dishes like eggs benedict, french toast, and hash browns. Who says breakfast has to be eaten in the morning? Certainly not me, and anyone who disagrees can go %$#! himself or herself.
Threats aside, on Thursday night I had bacon crepes for dinner, and they were amazing. I think three of the recipes I have posted, including this one, have incorporated bacon in some way, so you can clearly see how highly I regard this incredible meat. Here is how the crepe recipe goes (I think I got this recipe from the French Laundry book, but this is slightly modified).
Ingredients (makes about 8 crepes)
1 cup of flour
1 tbsp sugar
pinch of kosher salt
4 slices of bacon, cooked and crumbled
1 1/4 cups of milk
4 tbsp unsalted butter, melted
3 eggs, beaten
1 tspn vanilla extract (pure, not imitation)
1. Mix all dry ingredients except bacon in a medium sized bowl. Create a well in the center of the dry ingredients.
2. Mix all wet ingredients in a separate bowl, and whisk together.
3. Pour wet mixture into the well in the middle of the dry ingredients. Whisk to combine the wet and dry ingredients. Continue whisking until the batter is smooth.
4. Add bacon and mix to incorporate throughout batter.
5. Spray a medium sized frying pan (preferably non-stick) with non-stick cooking spray. Heat pan over medium heat until pan is very hot.
6. Pour about 3/4 ladle of batter into center of hot pan. Rotate the pan so the batter spreads to the edges of the pan.
7. Cook until the top of the crepe looks dry (about 35-45 seconds if the pan is at proper temp.) and then flip the crepe in the pan to cook the other side (about 30 more seconds).
8. Put crepe on a plate and cover with a towel while you cook the remaining crepes.
9. Serve with maple syrup, powdered sugar, or lemon.