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.
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| 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.
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| 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. |
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| 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.
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