Grilled Pear, Bacon and Maple Syrup Crepes


What doesn’t go with bacon?
I’ll tell you what DOES…grilled pears and maple syrup, that’s what.
You see, every sunday I make pancakes for my daughter. It’s become something of a tradition (very cliched, I know).
This past weekend, we had some bacon left over from a shoot, as well as some pears, which weren’t too ripe. I figured that grilling the pears with some brown sugar might soften them up a bit. It worked wonders. So, along with some crispy bacon, maple syrup and a twist of black pepper  you get salty, sweet, sticky and peppery all rolled up in a light crepe. Delicious!
Needless to say the 5 year old balked at the idea of those ingredients all in one mouthful, but eating them separately seemed acceptable (minus the black pepper). Whatever and however you choose to do it is fine. Just do it!

For the crepes:
One cup of flour
A pinch of salt
2 eggs
One and a ¼ cup of milk

Sift the flour and salt into a large mixing bowl.
Make a well in the center and crack the eggs into it.
Using a whisk, combine the flour and eggs (the mixture will probably get stuck in the whisk, but that will sort itself out when you add the milk)
Slowly add the milk and continue mixing until you have a runny batter. Mine usually is a little lumpy, but I don’t let that bother me…it won’t affect the crepes.

Lightly butter a non stick pan and heat it up (I find that a medium heat works best as the crepes can quickly burn)
Pour about a ¼ cup into the pan, twisting so that the batter forms a circle (about 5 inches/ 12 cm in diameter)
You want the crepes to be quite thin.
When the crepe starts to bubble up on the first side, flip it over and continue to cook on the other side about a minute longer.
Makes roughly 7 – 10 crepes.
Double the recipe for a larger portion.

For the pears:
Thinly slice the pears length ways and place on a baking sheet lined with foil or parchment.
Sprinkle a bit of brown sugar over the pears and grill/broil in an oven until sugar dissolves and pears slightly curl at the edges, about 2 or 3 minutes.

 

For the bacon:
Cook, grill, fry, microwave your bacon to your preferred done-ness (is that even a word?)

To assemble:
Place a few rashers of bacon in the center of a crepe. Place some pear slices on top.
Drizzle with maple syrup and a twist of freshly ground black pepper.
Roll up the crepe, then roll up your sleeves, as the maple syrup may just drip down your arms.

Take a bite.
Salty, sweet, sticky and peppery, right?

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