Classic Crêpes: Wagon Wheel Cheese, Caramelized Onion and Applewood Bacon

• 1 cup all-purpose flour (We like Bob’s Red Mill)
• ⅔ cup cold whole milk
• ⅔ cup cold water
• 3 large eggs
• ¼ teaspoon salt
• 3 Tablespoons melted high-quality butter
• Vegetable oil for greasing the skillet or pan

Coat or spray a shallow frying pan or skillet with vegetable oil. Wipe off any excess with a paper towel.

Whisk remaining ingredients by hand in a large mixing bowl. To prevent lumps and air bubbles, allow the batter to rest covered in the refrigerator for at least one hour, up to 12 hours.

Heat skillet or pan over high heat until the oil shimmers.

Move the pan off the burner and pour about 3 tablespoons (1/5 of a cup) of batter onto the pan and swirl it around to make a thin circle approximately 10” in diameter. Return the pan to the high heat burner for about 90 seconds. (The bottom of the crêpe should turn golden and slide easily off the pan.)

Skim a long spatula around the crepe to ensure it is easy to remove. Flip the crepe carefully and cook the other side for about 10 seconds or until golden. Remove the crêpe from the pan and rest on a wire rack or plate to cool. Repeat the process with the remaining batter.

Pro tip: You can make the crepes up to two days ahead of time. After cooling, stack crepes with wax paper in between and store in an airtight container in the refrigerator. Bring the crepes back to room temperature prior to filling.

• 1 large Walla Walla or Vidalia onion, chopped
• ¾ teaspoon of sugar
• 1 teaspoon of butter
• Cowgirl Creamery Wagon Wheel cheese (or delicious melty cheese of your choice), about 5 oz shredded
• 6 strips of high-quality uncured bacon such as Baker’s Bacon, cut into bits
• Salt and Pepper to taste

Preheat oven to 350℉.

Heat a large frying pan over medium-high heat. Add bacon bits and fry until crisped to your liking. Remove bits and place on a paper towel-lined plate.

Drain excess bacon grease from the pan, leaving about a teaspoon. Add the butter and reheat the pan over a medium flame. Add onions and sugar, stirring often until onions are soft and have turned golden brown. Remove from heat, drain excess fat, and season to taste. Combine onions and bacon in a bowl.

Fold crêpes in half on a baking sheet with baking paper. Spoon bacon and onion mixture onto one side of the folded crêpes. Cover with shredded cheese and fold again so the crêpes are quartered. Warm the crêpes in the pre-heated oven until cheese has melted.

Note: If making crêpes for two, you’ll have plenty to create an easy crêpe dessert! Consider fresh berries and whipped cream or never-fail Nutella.

Photo by Serious Eats