grape crepes with brie and bacon
12 strips thick cut bacon
1 c flour
2 tb sugar
3/4 c milk or buttermilk
1/2 c water
2 large eggs
6 oz brie, thinly sliced
1 1/2 c california grapes, halved
crisp up your bacon and reserve the fat. set the bacon aside while you make the crepe batter.
let the fat cool slightly, measure out 3 tablespoons of it, and whisk it with the, flour, sugar, buttermilk, water, and eggs. you could also do this in a blender. cover the batter and refrigerate for 1 hour.
heat some butter in a skillet over medium high heat. add 1/2 cup of the batter and tilt the pan so that you get a large even circle. cook for a few minutes until the top is set. place brie, 2 slices of bacon, and 1/4 cup of grapes in the center, cook for a minute or two so that the brie starts to melt, and then fold the two sides of the crepe in towards the center. serve immediately or keep it in the oven (set on warm) until ready to serve.
repeat with remaining batter, adding more butter to the pan as needed, and enjoy!