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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!
crepes, maple, cream, bacon, sourdough, breakfast, recipe, brunch
cooked and crumbled
I used coconut milk (box)
pure vanilla extract
this is the cream at the top of a cold can of full-fat coconut milk
pure maple syrup
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.
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.
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