Bacon Strawberry Hazelnut Spread Crepes

Ingredients

· 1 cup all-purpose flour

· Eggs

· 1/2 cup whole milk

· 1/2 cup water

· 1/4 teaspoon of salt

· 1 tablespoon bacon grease, melted

· 1 13-oz jar hazelnut spread

· 1 cup ripe strawberries, sliced

· 16 strips bacon, cooked powdered sugar

 

Steps

1) Preheat oven to 200°F.

2) Whisk the flour and eggs together in a mixing bowl. Gradually stir in the milk and water. Mix in the salt and bacon grease, whisking until smooth.

3) Heat a greased crepe pan or large skillet over medium-high heat. Pour 1/2 cup of batter on the griddle, tilting the pan so that the batter evenly coats its surface.

4) Cook for about 2 minutes until the crepe is lightly browned on the bottom. Loosen with a spatula, then carefully flip the crepe. Allow the other side t cook for about 2 minutes. Carefully remove the crepe and repeat with remaining batter. Keep cooked crepes on a baking sheet in the warmed oven.

5) To assemble, add a generous amount of hazelnut spread to each crepe and spread evenly with a knife. Add strawberries and 4 strips of cooked bacon to each crepe. Roll the crepe or fold it in quarters, then dust with powdered sugar. Serve warm.

 

From: Bacon Freak: 50 Savory Recipes for the Ultimate Enthusiast

By: Rocco Loosbrock, Sara Lewis& Dawn Hubbard