Latvian Bacon Crepes Recipes

Steps:

• For the frosting: Beat together the butter, cream cheese, confectioners' sugar and maple syrup in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer) until smooth and creamy.
• For the apple-bacon filling: Cook the bacon in a medium skillet over medium heat until the fat renders out and the bacon becomes crispy. Scoop out the bacon and place on a paper-towel-lined plate. Add the apples to the bacon fat and cook over medium heat until the apples are tender, 10 to 15 minutes. Add the maple syrup and cinnamon and cook until sticky and caramelized, 1 to 2 minutes more. Remove from the heat and set aside.
• For the crepe batter: Whisk together the cake mix, milk, egg and egg white in a large bowl until smooth. Heat a 10-inch nonstick skillet and spray liberally with nonstick cooking spray. Ladle about 3 ounces of batter into the pan and cook over medium heat until the bottom starts to brown and the top of the crepe begins to bubble, 1 to 2 minutes. Work around the edge of the crepe with a rubber spatula to begin to release it from the pan. Gently flip the crepe over, spraying more nonstick spray as needed. Cook until golden brown and cooked through, 30 seconds to 1 minute longer. Remove the crepe and place on a serving dish. Repeat with the remaining batter.
• To assemble: Spread the filling generously over half of each crepe and top with a few tablespoons of bacon. Fold the tops of the crepe over and sprinkle with confectioners' sugar. Sprinkle additional bacon on top if desired.

Steps:

• Fry bacon and ham in pan for about five minutes. Drain and cool in fridge.
• Sprinkle yeast over warm water and sugar. let stand 10 minutes.
• Scald milk in a saucepan.
• Add sugar, salt, and butter. Allow mixture to cool until it is lukewarm.
• Add 3 1/2 cups flour, sour cream, egg yolks and yeast.
• Beat with spoon until smooth and shiny.
• Cover bowl and let rest for 1 hour.
• Turn out on floured board and gradually add remaining flour kneading until dough is elastic.
• Let rise another 45 mins Preheat oven to 400.
• Roll out dough until about 1/4 inch thick.
• Cut circles into dough. A small drinking glass is ideal size.
• Spoon 1 tsp of filling on to each circle.
• Fold over. Press and tuck under seam.
• Place rolls on greased cookie sheet and brush with beaten egg.
• Let rise about 20 minutes.
• bake at 400 for 10 mins or until golden brown.

Steps:

• Fry 1 lb. bacon until crispy. Remove from pan and place on paper towel to absorb grease. Do not discard grease in pan but remove from heat.
• While bacon is frying, mix together flour, egg, and milk (add more flour or milk until batter is the consistency of syrup}.
• Melt butter in second frying pan over medium heat. Pour thin layer of batter until bottom of pan is covered. Once top of crepe is set, flip to other side. Cook crepe until light brown.
• Next add sour cream to pan with warm bacon grease. Spread bacon mixture over finished crepe. Roll crepe and serve immediately.

Steps:

• Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
• In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
• In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
• Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Steps:

• Make crêpes:
• In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.
• Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)
• Make filling:
• In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.
• Preheat oven to 200°F..
• In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.
• Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.