Savoury Canadian Crêpes
with White Cheddar and Crispy Bacon
If you've never had the pleasure of trying the savoury version of the quintessential French food, now's your chance! Filled with melted white cheddar and crispy bacon, then topped with a fried egg, these crêpes are the perfect option for those who are Team Salty in the morning.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
All-Purpose Flour
(Contains Wheat)
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
4 unit(s)
Egg
(Contains Egg)
237 mL
Milk
(Contains Milk)
100 g
Bacon Strips
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Maple Syrup
1 unit(s)
Yellow Onion
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
5.5 tbsp
Butter*
Nutrition Values
Utensils
Instructions
- Melt 2 tbsp butter in a small microwaveable bowl or in a small pot over low heat.
- Meanwhile, whisk together 3/4 cup flour, 2 tsp sugar and 1/4 tsp garlic salt in a large bowl.
- Whisk in 1/2 cup milk, 2 eggs and melted butter until combined.
- Whisk in 1/2 cup water until smooth. (NOTE: The batter will be very thin.) Set aside.
- Cut bacon crosswise into 1/4-inch strips.
- Peel, then cut onion into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve 1 tbsp fat in pan, then carefully discard remaining.
- Reheat the same pan over medium heat. When hot, add onions. Season with 1/4 tsp garlic salt and pepper. Cook, stirring often, until onions are tender, 3-4 min. Transfer onions to a small bowl.
- Carefully wipe pan clean with paper towels.
- Heat the pan over medium. When hot, add 1/2 tbsp butter, then swirl the pan until melted.
- Tilt the pan up on an angle, then scoop 1/3 cup batter into the lower half of the pan. Immediately move the pan in a circular motion to spread batter until it evenly covers the bottom of the pan. Cook until crêpe begins to brown and the edges start to peel off easily, 1-2 min. Flip crêpe with a spatula, then continue to cook for another 30 sec-1 min.
- Transfer crepe to a plate, then repeat with 1/2 tbsp butter and 1/3 cup batter until all batter is used.
- Reheat the same pan over medium-high heat. Add a finished crêpe to the hot pan, then sprinkle with 11/2 tbsp cheese, 1 tbsp onions and 1 tbsp bacon.
- Cook until cheese melts, 1-2 mins. Fold crêpe in half then transfer to a plate. Repeat with remaining crêpes, cheese, onions and bacon.
- When crêpes are finished, reheat the same pan over medium.
- When hot, add 1/2 tbsp butter, then crack in remaining eggs. Season with salt and pepper.
- Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
- Divide crêpes between plates, then top each with an egg.
- Drizzle maple syrup over top, if desired.
