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Sunday, February 22, 2009

Bacon Crepes with Blueberry Sauce

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 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!

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.

Bacon Crepes with Blueberry Sauce

Begin with a basic crepe
2 eggs
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 resolve 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 bush with melted butter. Pour in about a scant 1/4 cup of batter- twirl the pan so only the bottom is covered with batter. Flip when the crepe begins to lightly brown, brown on second side. Repeat.

Stack the crepes and leave in a warm oven until ready to fill.

Bacon Stuffing
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 tbls of bacon fat in it. Add the onions, sautee to caramelize.
1/2 white onion- sliced very thin
1/4 red onion- sliced very thin
add in 1 chopped clove of garlic when the onions are about half way cooked.

Place the onions and bacon in a ceramic dish- 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 tbls olive oil
1 tsp dried thyme
1/8 tsp cinnamon
2 Tbls pomegranate balsamic vinegar (or plain balsamic)
2 Tbls lemon honey (or plain honey with a squeeze of lemon)
pinch of salt and pepper
1/2 Tbls sugar

Simmer (if the sauce gets too thick, add in a splash of stock). Add in a dot of butter just before serving.

Putting the bacon crepes and the savory blueberry sauce together

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.

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