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Bacon And Bean Crepes

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  Crepes 18
  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
  Salt 1 Teaspoon
  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.
Set aside.
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.

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Bacon And Bean Crepes Recipe