Crêpes savoureuses à la canadienne
2 portions | avec cheddar blanc et bacon croustillant- Blé
- Lait
- Oeuf
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
- Triticale
Ingrédients : Œuf de catégorie A • Lait 2 % (lait partiellement écrémé, palmitate de vitamine A, vitamine D3) (lait) • Cheddar blanc (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) (lait) • Oignon jaune • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Farine tout usage (blé) • Sirop d'érable • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
1 tasse(s)
Cheddar blanc, râpé
(Contient: Lait)
4 pièce(s)
Œuf
(Contient: Oeuf)
237 ml
Lait
(Contient: Lait)
100 g
Tranches de bacon
4 g
Sel d’ail
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
2 cs
Sirop d'érable
1 pièce(s)
Oignon jaune
Pas inclus dans votre livraison
0.13 cc
Poivre*
2 cc
Sucre*
5.5 cs
Beurre*
(Contient: Lait)
0.06 cc
Sel*
Ustensiles
Instructions
Before starting, wash and dry all produce. 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, two 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.
