Home»Recipes»Breakfast crepes with fruit, bacon & maple syrup
Sift flour and salt into a bowl. Make a hollow in the centre. Pour milk into a jug.
Tap the egg sharply against the rim of the bowl to crack it. Insert a thumb on either side of the crack. Hold the egg over the hollow and pull the crack open to allow the egg to slip out.
Tip 2-3 tablespoons of milk into the bowl onto the egg. Break into the egg with a wooden spoon or balloon whisk and start to beat the milk and egg together with surrounding flour.
Gradually introduce the remaining milk, a glug at a time, incorporating it as you go, beating furiously, to create a smooth lump-free batter. This should take a couple of minutes. Hold the bowl at a slight angle of it helps. If it slips, sit it on a tea-towel. Set aside.
5 minutes before you’re ready to cook your crepes, pre-heat the grill to high.
Wash or wipe and dry any berries. Chop or slice the large ones.
Lay the bacon rashers under the hot grill in a single layer. Cook for 1-2 minutes until crisp. Turn with tongs or a fork. Cook until crisp. Set aside on a piece of kitchen paper.
Heat a crepe pan or shallow frying pan until it’s hot enough to sizzle if you drop a piece of butter in there. Use a silicone pastry brush to spread the fat so the surface of the pan is coated very lightly.
Pour or spoon 2-3 tablespoons of batter into the hot pan, swirling the pan as you do it so it spreads to coat the pan evenly for a big thin crepe. Cook this first side for 1 minute or until the underside is set/done. Check by flicking up the edge with a spatula. If cooked, it will be lightly browned and it shouldn’t stick.
Slide the spatula under the crepe before attempting to toss it. Or just turn it with the spatula. Cook side two until its light brown and looking a bit papery.
Tip the first crepe flat out onto a warm plate. Pile a mix of fruit and crumble of bacon shards into the centre. Flip the sides over to enclose them. Serve with syrup and lemon.
Alternatively, place each crepe onto a piece of baking paper on a warm plate as you cook it. Put it somewhere warm as you cook off the rest, layering the crepes in a stack with paper between them. It’s the easiest way if you want to eat together.
Useful Cooking Information
500 g (½ kg)
2 fl oz
3 fl oz
3½ fl oz
4 fl oz
5 fl oz
7 fl oz
9 fl oz
10 fl oz
15 fl oz
20 fl oz
Spoon measures - mean level measures unless the recipe says 'heaped'
Eggs - are always large for baking, unless recipe says otherwise
Fan assisted ovens - remember to reduce temperatures by 20°C