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To cook, melt the remaining tablespoon butter in a 6- to 8-inch smoking-hot pan, ensuring even coverage (use a paper towel if necessary). Pour 1/4 cup of the batter into the pan and immediately swirl it around to evenly coat the pan. (You're guaranteed to mess up your first one, so dont fret.) Let it sit for 2 minutes, then flip it and cook until you get that golden brown color, about 30 seconds. Transfer to a plate and repeat with the remaining batter.
If you will not be using the crepes immediately, cool at room temperature with a damp towel on top before refrigerating.
For the candied bacon: Preheat the oven to 325 degrees F. Generously rub both sides of the bacon with the brown sugar. Cover a baking sheet with foil or parchment paper and arrange the bacon in a single layer. Throw another piece of parchment or foil on top and sandwich with another baking sheet the same size. (This will keep the bacon nice and flat as it cooks.) Bake until it's a nice brick-red color and fairly crispy, about 20 minutes. Let cool and chop.
For the smoked chocolate mousse: Melt the chocolate in a double boiler or a large bowl set over a pan of simmering water (or in the microwave!). With a mixer fitted with the whisk attachment, beat the cream in an ice-cold bowl until soft peaks form. Set aside.
Beat the egg whites in a clean bowl with a cleaned whisk, until soft peaks form. Gradually add the sugar and beat some more until firm peaks form.
Gently fold the melted chocolate into the egg whites. When the whites are almost completely incorporated, fold in the whipped cream. Cover the bowl and refrigerate for at least an hour.
To assemble crepes: Smear a spoonful of peanut butter on a crepe. Add bananas, a spoonful of mousse and a generous handful of candied bacon. Fold the crepe in half and top with some toasted nuts and powdered sugar.