Everything tastes better with bacon–it’s a proven fact. Watch any cooking challenge show and you’ll see the judges drool at any dish with bacon. It’s a sure-fire win!
I had a taste for crepes one morning, and what would taste better with crepes…..than bacon! Simple bacon with caramelized onions. Yum! The sauce is a bit different than what you might expect, it’s a savory blueberry sauce. The blueberries lend themselves well to a little thyme, resulting in a savory, good sauce.
Even with the bacon and caramelized onions, this comes across as a relatively lighter breakfast, and the blueberries give it a hint of a built-in-dessert. It’s fat and happy together on a plate! Enjoy!
Bacon Crepes with Blueberry Sauce
1 1/4 cup of milk (more if needed)
1 cup flour
pinch of salt
Blend all ingredients in a blender or whisk by hand until smooth, set in the refrigerator for about 1 hour (this gives the batter time to rest and dissolve all air bubbles). The batter should be about the consistency of heavy whipping cream.
Heat up a skillet (use one about 8 inches wide) and brush with melted butter. Pour in about 1/4 cup of batter- twirl the pan so the bottom is covered with batter. Flip when the crepe begins to lightly brown. Do the same on the second side. Repeat.
Stack the crepes and leave in a warm oven until ready to fill.
While your crepe batter is resting, cook the bacon and onions.
Fry the bacon to your liking, set aside
8 slices of bacon, chopped
Use the bacon pan, leaving about 2 tbsp. of bacon fat in it. Add the onions, saute to caramelize.
1/2 white onion- sliced very thin
1/4 red onion- sliced very thin
Add 1 chopped clove of garlic when the onions are about half way cooked.
Place the onions and bacon in a ceramic dish, and put in the oven to keep warm until the crepes are ready.
Add 1 cup of sour cream, salt and pepper to the the bacon mix before placing in the crepes, the warm mixture will ‘melt’ the sour cream.
Savory Blueberry Sauce
Using the same onion/bacon pan (don’t wipe out, you want the hint of onions and bacon in the sauce), add in:
1 cup of blueberries (I have frozen blueberries in the freezer for such occasions)
2 tbsp. olive oil
1 tsp. dried thyme
1/8 tsp. cinnamon
2 tbsp. pomegranate balsamic vinegar (or plain balsamic)
2 tbsp. lemon honey (or plain honey with a squeeze of lemon)
pinch of salt and pepper
1/2 tbsp. sugar
Simmer (if the sauce gets too thick, add in a splash of stock). Add in a dot of butter just before serving. To assemble, take one crepe, place a big dollop of the bacon sour cream mixture in the middle, and fold to a square. Pour a spoon of simmering blueberry sauce over the top. Serve.
Tips and Techniques: Don’t be alarmed if the first couple of crepes don’t work out- it’s normal. Just take your time with them and allow do allow plenty of time for the batter to rest.
Find more great recipes on Monique’a Blog at http://fatandhappyblog.blogspot.com/