Recipe courtesy of Crisp Creperie

Smoked Chocolate and Candied-Bacon Crepe

Getting reviews...
  • Level: Intermediate
  • Total: 10 hr 10 min (includes chilling overnight)
  • Active: 1 hr 10 min
  • Yield: 2 to 3 servings
Share This Recipe


Sweet Crepes:

Candied Bacon:

Smoked Chocolate Mousse:

Garnish for crepes:


  1. 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.
  2. 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.
  3. If you will not be using the crepes immediately, cool at room temperature with a damp towel on top before refrigerating.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.