Smoked Chocolate and Candied-Bacon Crepe

Name: Smoked Chocolate and Candied-Bacon Crepe
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT10H10M0.000S
Yield: 2 to 3 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon granulated sugar; 3 eggs; 3/4 tablespoon oil; 2 cups milk, warm; 1/4 cup butter, melted, plus 1 tablespoon butter; 1/2 cup beer (any light lager); 12 slices thick-cut peppered bacon; 1/3 cup light brown sugar; 3/4 cup smoked or dark chocolate chips (you can smoke your own in a smoker with a handful of mesquite wood chips); 1 3/4 cup heavy cream, cold; 3 egg whites; 2 tablespoons granulated sugar; Peanut butter, smooth (not natural); 4 bananas, sliced; Toasted nuts; Powdered sugar

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Level: Intermediate

Total: 10 hr 10 min (includes chilling overnight)
Active: 1 hr 10 min

Yield: 2 to 3 servings

Level: Intermediate

Total: 10 hr 10 min (includes chilling overnight)
Active: 1 hr 10 min

Yield: 2 to 3 servings

Ingredients

Sweet Crepes:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon granulated sugar

3 eggs

3/4 tablespoon oil

2 cups milk, warm

1/4 cup butter, melted, plus 1 tablespoon butter

1/2 cup beer (any light lager)

Candied Bacon:

12 slices thick-cut peppered bacon

1/3 cup light brown sugar

Smoked Chocolate Mousse:

3/4 cup smoked or dark chocolate chips (you can smoke your own in a smoker with a handful of mesquite wood chips)

1 3/4 cup heavy cream, cold

3 egg whites

2 tablespoons granulated sugar

Garnish for crepes:

Peanut butter, smooth (not natural)

4 bananas, sliced

Toasted nuts

Powdered sugar

Directions

For the sweet crepes: Mix together the flour, salt and sugar. Create a well and add the eggs, oil, milk and 1/4 cup butter. Mix vigorously by hand or with an electric mixer until smooth. Pour the batter through a fine-meshed sieve into a bowl. Slowly mix in the beer until evenly incorporated (don't overmix). Cover the batter and refrigerate 8 hours or overnight.
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 don¿t 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Crisp Creperie, Seattle, WA