Maple Bacon Crepe Stack Recipes

Steps:

• Position wire racks on 2 rimmed baking sheets. Lay 1 pound bacon in a single layer on the racks and bake 7 minutes at 375 degrees F. Brush with maple syrup and continue baking until caramelized, about 25 minutes, flipping, brushing with syrup and seasoning with pepper every 5 minutes. Let cool 5 minutes on the racks.

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil then a wire rack.
• Whisk together the maple syrup, pepper, and mustard. Lay the bacon on the rack being careful not to overlap. Brush the bacon with the syrup mixture.
• Put the baking sheet on the top rack of the oven and bake until golden and crisp, 18 to 20 minutes. Remove from the oven and let cool slightly before serving.

Steps:

• Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
• Chop bacon into equal-sized pieces. Line another baking sheet with parchment and bake bacon for 10 minutes. Transfer to a paper towel-lined plate.
• Roll out crescent roll sheet onto parchment. Use a rolling pin to fill up as much of the pan as possible. Prick all over with a fork.
• Drizzle with half the maple syrup, then top with a single layer of brown sugar, doing your best to cover all over. Top with cooked bacon, distributing evenly, and drizzle with remaining maple syrup.
• Bake until golden, 22 to 25 minutes.
• Let cool completely before slicing into pieces and serving.

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.