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French Toast Sourdough Crepes with Maple Cream and Candied Bacon

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Do I have a dessert for you…..French Toast Sourdough Crepes with Maple Cream and Candied Bacon! Oh ya baby! Even better, they are made with coconut milk…..so they’re lactose-free! This month’s Sourdough Surprises Challenge is Crepes, but you probably got that from the insanely long title!

You are going to love these French Toast Sourdough Crepes with Maple Cream and Candied Walnuts cookingwithcurls.com

How to make French Toast Sourdough Crepes with Maple Cream and Candied Bacon:

To make the Candied Bacon:

In a large skillet, fry bacon until crisp. Drain on paper towels. Crumble/chop bacon into pieces. Pour fat out of pan and return to the stove.

Add brown sugar and cook until melted.

Add the crumbled bacon and stir to combine.

Remove to a silpat or parchment paper and allow to cool.

To make the Crepes:

In a large bowl, whisk together crepe ingredients.

Heat a small non-stick frying pan (8 – 10″) and add a dollop of butter.

Pour 1/4 cup of batter into pan and swirl around to evenly coat the bottom of pan.

Cook until slightly browned (about 2 minutes) and flip over. Cook the other side.

Remove to a large plate while cooking remaining crepes. Add a dollop of butter between each crepe to keep them from sticking to the pan.

To make the Maple Cream:

Open a cold can of coconut milk WITHOUT shaking first. Scoop out solid coconut that has formed at the top of the can, and place in a bowl.

Beat coconut cream until smooth.

Add maple syrup, and beat to combine.

Fold crepes into quarters.

Top with a dollop of maple cream and candied bacon. Drizzle with maple syrup.

French Toast Sourdough Crepes with Maple Cream and Candied Bacon cookingwithcurls.com

Yes, they were as delicious as they look! I honestly did not even notice a sourdough flavor. I asked Alex if they were worthy of sharing with the world. He gave them a thumbs up!

Notes:

  • Feel free to use regular milk in the crepes and heavy whipping cream in place of coconut cream.
  • You can also roll the crepes with the maple cream filling, or fill and fold over.

Enjoy!!

You are going to love these French Toast Sourdough Crepes with Maple Cream and Candied Walnuts cookingwithcurls.com

French Toast Sourdough Crepes with Maple Cream and Candied Bacon

You are going to love these French Toast Sourdough Crepes with Maple Cream and Candied Bacon!
5 from 1 vote
Print Rate
Course: Breakfast
Cuisine: French
Keyword: crepes, maple, cream, bacon, sourdough, breakfast, recipe, brunch
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 Servings
Calories: 337kcal
Author: Lisa Johnson

Ingredients

Candied Bacon

  • 8 ounce package uncured bacon cooked and crumbled
  • ¼ cup brown sugar

Sourdough Crepes

  • 1 cup sourdough starter
  • 2 large eggs
  • cup milk I used coconut milk (box)
  • 2 Tablespoons melted butter
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt

Maple Cream

  • 1 cup coconut cream* this is the cream at the top of a cold can of full-fat coconut milk
  • 2 Tablespoons pure maple syrup

Instructions

For the Candied Bacon:

  • In a large skillet, fry bacon until crisp. Drain on paper towels. Crumble/chop bacon into pieces. Pour fat out of pan and return to the stove.
  • Add brown sugar and cook until melted.
  • Add the crumbled bacon and stir to combine.
  • Remove to a silpat or parchment paper and allow to cool.

For the Crepes:

  • In a large bowl, whisk together crepe ingredients.
  • Heat a small non-stick frying pan (8 - 10") and add a dollop of butter.
  • Pour 1/4 cup of batter into pan and swirl around to evenly coat the bottom of pan.
  • Cook until slightly browned (about 2 minutes) and flip over. Cook the other side.
  • Remove to a large plate while cooking remaining crepes. Add a dollop of butter between each crepe to keep them from sticking to the pan.

For the Maple Cream:

  • Open a cold can of coconut milk WITHOUT shaking first. Scoop out solid coconut that has formed at the top of the can, and place in a bowl.
  • Beat coconut cream until smooth.
  • Add maple syrup, and beat to combine.
  • Fold crepes into quarters.
  • Top with a dollop of maple cream and candied bacon. Drizzle with maple syrup.

Notes

  • Feel free to use regular milk in the crepes and heavy whipping cream in place of coconut cream.
  • You can also roll the crepes with the maple cream filling, or fill and fold over.

Nutrition

Calories: 337kcal | Carbohydrates: 19g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 313mg | Potassium: 207mg | Sugar: 10g | Vitamin A: 190IU | Vitamin C: 0.8mg | Calcium: 35mg | Iron: 1.1mg

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39 Comments

  1. Oh those sound delicious! My husband dips his bacon in his syrup when we are having pancakes, etc. This just saves him that step! 😉

  2. Oh. My. Gosh. I want these. They look so amazingly delicious. Candied bacon? Maple whipped cream? From coconut milk? Yes, yes and YES! Super creative and absolutely beautiful.

  3. Whoa, Lisa…these look AMAZING! I love crepes, we love bacon so this = weekend perfection! SO pinning this and am going to share on my FB page tomorrow! 🙂 Happy Friday!

  4. This looks so tasty! I have never had crepes before. In a mall here, someone opened a crepe restaurant but it did not last very long. We were tempted to try them then. Of course, when you throw in the bacon, then it sounds like something I should definitely try.

  5. Look at how cute these are! I like that you used coconut milk. I am really going to try to cut out milk and soft cheeses. However, I will probably make some ice cream this weekend. I will have a little and just take some lactaid beforehand.

    Ha, I went to Whole Foods tonight and got some non dairy milks to try out in baking. I even got egg replacer. I think I am going to make some vegan muffins this weekend. 🙂

    Have a good one, Lisa!

  6. Holy moly! These sound soooo good, Lisa! Thanks for linking up to All My Bloggy Friends this week 😉

  7. OH MY! These look delicious! So glad you are hosting a new party! Just linked up and saw these! They look outrageously good! I love anything with bacon so I am totally on board! Thanks for hosting and sharing!

  8. When I was in college, I used to fantasize about becoming best friends with Ina Garten and a bunch of other TV chefs and going to their beautiful mansions for foodie sleepovers and having food like this while we stayed in our pajamas and sipped champagne and gossiped about men! Lol. Now, I’ve replaced the TV chefs with food bloggers; there’s so many amazing bloggers I’d love to have a foodie pajama party with and giggle like school girls & INDULGE. you’re at the top of that list, lady! i expect you to contribute this AMAZING dish to the festivities, too! 🙂 Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

  9. Hello,

    I want to make the crepes for Sunday brunch.

    The 4th ingredient in the Sourdough Crepes recipe is Sourdough Crepes. Should that be something else?

    1. No, that is just the beginning of the ingredients list for the Sourdough Crepes. The first three ingredients are for the Candied Bacon. 🙂 Sorry about that, I am still trying to find a way to make the words bold so they stand out correctly.

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