Bacon Cheddar Crêpe

Dic Ann’s Bacon Cheddar Crêpe

Julie Labranche

Servings: 4-5 crêpes

Ingredients:

Crêpe:

1 cup flour

1 tbsp sugar

1/4 tsp salt

2 large eggs

1 1/2 cups milk

2 tsp vanilla extract

1 tbsp melted butter

Toppings:

Eggs

Bacon

Cheddar (sharp or aged, grated)

Instructions:

Start by cooking your bacon the way you like it and grating your cheese if you haven’t already. In a small saucepan, bring the Dic Ann’s sauce to a boil and let it simmer. (Shake the jar well before pouring it into the saucepan. Half of the jar should be enough for the 4-5 crêpes)

In a large bowl, first mix the liquid ingredients of the crêpe batter. Add the dry ingredients to the batter and whisk for a few minutes until the texture is completely smooth.

Over medium heat, add vegetable oil to the pan, then a ladleful of crêpe batter, add a little grated cheddar on top, then brown both sides well.

Assemble your crêpe to your taste:

Add extra cheddar to taste, crispy bacon, a flipped egg (or however you like them) and a few spoonfuls of Dic Ann’s sauce, stirring well before serving each spoonful. Fold the crêpe and enjoy! Add the sauce to taste.