Bacon And Bean Crepes
|Bacon||1 Pound (500 Gram)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Milk||375 Milliliter (1 1/2 Cups)|
|Vinegar||85 Milliliter (1/3 Cup)|
|Sugar||2 1⁄2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Cooked cut green beans||6 Cup (96 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Hard-boiled eggs||3 , chopped|
|Chopped chives||1 Tablespoon|
Make the crepes using the Basic Crepe Batter or Beer Crepe Batter.
Chop up the bacon and cook in a large frypan until crisp.
Remove 1/3 of the bacon with a slotted spoon and drain on absorbent paper.
Remove the pan from the heat and stir in the flour.
Return to a low heat and add the milk, stirring constantly.
Cook until thickened.
Add the vinegar, sugar, salt and pepper and blend thoroughly.
Mix together the green beans, parsley and chopped eggs.
Pour the sauce over the bean mixture and mix well.
Fill each crepe with the bean mixture and fold over.
Place in a buttered shallow baking dish and bake in a 350°F (180°C) oven for about 20 minutes.