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Bacon Cheddar Crepes




Source of Recipe


Internet


List of Ingredients




Filling:
1 lb bacon - sliced thinly crosswise
1 medium onion - diced fine
1 8 oz can crushed tomatoes
2 cups grated cheddar cheese
4 tbsp. flour
cayenne pepper and tabasco sauce (to taste)

Crepes:
1 1/2 cups milk
melted butter
3 eggs
2/3 cup flour
1/2 tsp. salt



Recipe



Prepare crepe mixture about 2 hrs. ahead of time. Beat milk, eggs, flour and salt with 2 tbsp. melted butter. Refrigerate.
Meanwhile: Cook bacon in a large skillet until almost crisp. Drain, reserving fat. Add onion to skillet and cook until clear. Remove bacon-onion mixture, set aside. Return fat to skillet, add flour and stir to form a thick paste (add flour as necessary).
Add tomatoes, cayenne and tabasco and stir until thickened. Add cheese and stir until melted. Stir in bacon-onion mixture and set aside to cool.
Use 2 skillets to cook crepes. One should be 6-7 inches across the bottom, the other a larger one about 10 inches or so. Heat both pans on a medium-low burner and brush each with butter. Pour a scant ¼ cup batter in the small pan and rotate to cover evenly. Cook until the edges begin to brown, loosen the crepe by shaking and invert it into the larger pan to cook the other side.
Re-butter the small pan and start another crepe. When the first crepe is nicely browned, slide it onto a platter. Place waxed paper between each cooked crepe to prevent them sticking to each other. Repeat until done. Place about a cup filling on each crepe and roll, folding in the ends halfway. Place seam-side down in a buttered baking dish. Brush the tops with melted butter to prevent crisping and bake in a 250 deg F oven about 45 minutes until filling is reheated. Makes about 16 small crepes.