Crêpes aux noix de Grenoble

Name: Crêpes aux noix de Grenoble 2 portions | avec compote de pommes et bacon
Total time: 30 min
Yield: 2
Cuisine: Canadienne
Ingredients: 100 g Tranches de bacon; 1 pièce(s) Œuf; 1 pièce(s) Pomme Granny Smith; 4 cs Sirop d'érable; 1.5 tasse(s) Farine tout usage; 3 cc Poudre à pâte; 237 ml Lait; 28 g Noix de Grenoble, hachées; 1 cs Cassonade; 28 g Canneberges séchées; ¼ cc Sel*; 1 cs Sucre*; 4 cs Beurre non salé*

2 portions | avec compote de pommes et bacon

Jusqu’à 23 repas gratuits + déjeuner gratuit à vie

Ultra fluffy pancakes get a quick pan fry in butter, then get topped with maple syrup and apple compote! Crispy bacon is the only side that matters!

Allergènes:

Oeuf

•Blé

•Lait

•Noix de Grenoble

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

100 g

Tranches de bacon

1 pièce(s)

Œuf

(Contient Oeuf)

1 pièce(s)

Pomme Granny Smith

4 cs

Sirop d'érable

1.5 tasse(s)

Farine tout usage

(Contient Blé)

3 cc

Poudre à pâte

237 ml

Lait

(Contient Lait)

28 g

Noix de Grenoble, hachées

(Contient Noix de Grenoble)

1 cs

Cassonade

28 g

Canneberges séchées

Pas inclus dans votre livraison

¼ cc

Sel*

1 cs

Sucre*

4 cs

Beurre non salé*

Informations nutritionnelles

Énergie (kcal)1210 kcal

Graisses60 g

dont saturés26 g

Glucides144 g

dont sucres69 g

Fibres6 g

Protéines26 g

Cholestérol200 mg

Sel1690 mg

Gras Trans1.5 g

Potassium450 mg

Calcium1650 mg

Fer5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Grand bol

•Cuillères à mesurer

•Verre doseur

•Pinceau à pâtisserie en silicone

•Grande poêle antiadhésive

Instructions

PDF

Peel, core, then cut apple into 1/4-inch pieces.
Heat a small pot over medium-high heat.
When hot, add 1 tbsp butter, then swirl the pot until melted.
Add apples, dried cranberries, brown sugar and 2 tbsp water. Bring to a simmer. Simmer, stirring often, until apples are tender and water is absorbed, 4-6 min."
Remove the pot from heat, then cover to keep warm.

Stir together flour, walnuts, 1 tbsp sugar, baking powder and 1/4 tsp salt in a large bowl. Add egg and milk, then whisk to combine. Set aside. (NOTE: To create fluffy pancakes, avoid over-whisking the batter!)
Heat a large non-stick pan over medium heat.
When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min.
When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
Transfer pancakes to a plate, then cover with foil to keep warm.
Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.

Meanwhile, add 2 tsp maple syrup to a small bowl. Set remaining maple syrup aside for serving.
Line a baking sheet with parchment paper, leaving overhang on all sides.
Arrange bacon strips in a single later on the prepared sheet. Brush maple syrup from the small bowl over top.
Bake bacon in the middle of the oven, rotating sheet halfway through, until crispy and cooked through, 10-12 min.** (TIP: Keep an eye on bacon near the end of baking so that the maple syrup doesn't burn!)
Transfer bacon to a plate, then cover with foil to keep warm.

Divide pancakes and bacon between plates.
Dollop apple compote over pancakes.
Drizzle with remaining maple syrup.