Saturday, May 12, 2012

Apple and Brie Crepes with Oven Bacon

If you want bacon with brunch, start it first. Toss it on a rack (or just flat on a baking sheet) into a 400 degree oven and set a timer for 20 minutes. Check on it at 20 minutes, and give it more time in 5 minute increments as necessary. Thin cut bacon will be about done at 20; this thick cut variety took close to 40. When it's done, pat it with a paper towel and eat! No more burnt bacon.

The very best things start with bacon. Overall I'm about an 80% vegetarian, but bacon is non-negotiable. I am the backlash against the backlash against bacon. 

This quick brunch was inspired by the menu of The Paris Creperie's food truck. Cinnamon-infused crepes with apples and brie sounded eminently doable for a lazy Saturday morning. Some thick cut bacon would be the perfect accompaniment.

Add a pat or two of butter and a sprinkling of brown sugar to the apples. Some sea salt and maple syrup may have found their way into the pan as well.

Mild brie is probably best here. Next time I'll be using extra sharp cheddar. 

This basic crepe recipe with stellar reviews acquitted itself well. A subtle infusion of cinnamon and ginger was a successful addition. 1 cup flour + 2 eggs, whisked together; add 1/2 cup milk + 1/2 cup water + 2 tablespoons butter melted with 1/4 tsp salt; cook in about six batches over medium heat for a few minutes on both sides.

Finish with the apples, brie, bacon, and a generous pour of New Hampshire maple syrup. President Bartlet would agree: yes, it has to be New Hampshire maple syrup.