@seattlehanddoc
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@seattlehanddoc Candied Bacon, Egg & Cheese Crêpe Nothing like a twist on a classic to take a birthday breakfast to the next level! This one is Philip’s favorite. Candied Bacon * 1 lb thick-cut bacon * 1 cup brown sugar * Maple syrup 1. Preheat oven to 425°F. Line a sheet pan with parchment paper or foil and place a wire rack on top. 2. Toss bacon with brown sugar, pressing the sugar onto all sides. Arrange in a single layer on the rack and drizzle with maple syrup. 3. Bake for 6–7 minutes, until golden brown. Flip and continue baking until caramelized and crisp, watching closely to prevent burning. Classic Crêpes * ½ cup flour * ½ cup milk * ¼ cup water * 2 tbsp sugar * 2 tbsp melted butter * 2 eggs 1. Whisk together flour, milk, water, sugar, and eggs until smooth. Gradually whisk in the melted butter. 2. Heat a crêpe or nonstick pan over medium-low heat. Pour in about ¼ cup batter, swirling the pan to evenly coat the bottom. 3. Cook for about 1 minute, until set. Flip and cook for another 10–15 seconds. Egg & Cheese * Scrambled eggs * Salt & pepper * Sharp cheddar cheese 1. Season eggs with salt and pepper and scramble in a skillet until cooked through. 2. Place slices of sharp cheddar over the eggs and cover the pan with a lid for a minute or two, allowing the cheese to melt. To Assemble: Place the egg and melted cheese mixture in the center of a warm crêpe and top with candied bacon. Fold and serve warm. #breakfastideas #easyrecipe #candiedbacon #crepes #pyrexpartner @pyrexhome
