Sugar Shack Maple Candied Pecan Crepes
Serves 2 | with Bacon and Spiced Apples
Brunch just got a whole lot sweeter! These candied pecan crêpes are the perfect way to start the weekend, featuring toasty notes of brown sugar and spiced apple to complement the delicious flavour of maple syrup. They're served with a side of crispy bacon to complete the breakfast spread.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Not included in your delivery
Before starting, preheat the oven to 450ºF. Wash and dry all produce. Melt 2 tbsp butter in a small microwaveable bowl or in a small pot over low heat. Whisk together 3/4 cup flour, 1 tbsp white sugar and 1/8 tsp salt in a large bowl. Whisk in 1/2 cup milk, eggs and melted butter until combined. Whisk in 1/2 cup water until smooth. (NOTE: The batter will be very thin.) Set aside. Peel, core, then cut apple into 1/4-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl the pan until melted. Add half the maple syrup, half the brown sugar and half the cinnamon. Season with salt. Cook, stirring frequently, until sugar is dissolved and mixture is slightly thickened, 1-2 min. Immediately stir in pecans and continue to cook until mixture has thickened and pecans are coated, 1-2 min.Transfer candied pecans to a parchment-lined plate. Heat the same pan over medium. When hot, add 1 tbsp butter, then apples and remaining cinnamon. Cook, stirring frequently, until apples start to soften, 1-2 min. Add remaining brown sugar and cook, stirring until apples are tender, 3-4 min. Transfer spiced apples to another small bowl, then cover to keep warm. Carefully wipe pan clean.
Line a baking sheet with parchment paper, leaving overhang on all sides. Arrange bacon strips in a single later on the prepared sheet. Roast bacon in the middle of the oven, rotating sheet halfway through, until crispy and cooked through, 10-12 min.** Transfer bacon to a paper towel lined plate, then cover with foil to keep warm.
Reheat the same pan (from step 2) 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 the batter until it evenly covers the bottom of the pan. Cook until crepe begins to brown and the edges start to peel off easily, 1-2 min. Flip crepe 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.. To serve, fold each crepe into thirds, then top with candied pecans and spiced apples. Drizzle remaining maple syrup over top, if desired. Serve bacon on the side.