I know that this is terrible, but here it goes: I really don’t much care for bacon. There, I said it. It’s out in the open.
I enjoy bacon in sporadic doses: the mandatory maple bacon bar from Voodoo Doughnuts during each visit to Portland, the occasional novelty pint of Rogue’s Maple Bacon Ale, and, every once in a while, a BLT sounds really good. A BLT sounded good today.
What we have here is a BLT at heart, though its clever disguise includes goat cheese and a crepe. Oui, une crêpe et la chèvre! There’s also some arugula and an avocado in there. And an egg. And maybe a little bit of black pepper. That’s it.
Let’s start out with the crepe(s). If you’ve ever had one or if you’ve seen Talladega Nights, you know that a crepe is essentially a “really thin pancake”. They are incredibly versatile, can be sweet or savory, and may be served at breakfast, lunch, dinner, and/or dessert. Anytime is crepe time.
Next up: our crepe stuffing. We’ll be ditching the conventional iceberg lettuce and trading up for some peppery arugula. In keeping with tradition, though, we will be including tomatoes. And who doesn’t love avocado? Avocado’s goin’ in there, too. As if these three amigos together weren’t good enough, they all get tossed with a little bit of white wine vinegarette. So nice!
Alright, toppings… Bacon. Goat cheese. Egg. Do you know the secret to making a perfect fried egg. I do. (You can know the secret, too, if you want.) Generously sprinkle the goat cheese and bacon, then top it with an egg with a pinch of black pepper. Easy-peezy.
I usually like to roll up crepes so as to trap all of the fillings inside, but this time around, I’m feeling crazy. Let’s just leave that crepe laying wide open. It’s like a beach towel, if the plate were like beach and the fillings were a sand-averse beach-goer. Sounds great! Let’s make it so!
Supreme BLT Crepes
Crepe batter adapted from Crepes: Sweet and Savory Recipes for the Home Cook
Crepe Batter Ingredients
2/3 cup whole wheat all-purpose flour or whole wheat pastry flour
1/3 cup almond flour
1 cup milk
1/3 cup water, room temperature
2 Tbs. melted butter
1/4 tsp. salt
10 oz grape tomatoes, halved lengthwise
White Wine Vinegarette Ingredients
2 Tbs. olive oil
1 Tbs. white wine vinegar
pinch of salt
1/2 tsp. black pepper
5 oz arugula
10 oz. grape tomatoes, halved
1 large avocado, diced
8 strips of bacon, fried and sliced into 1″ pieces
4 oz. goat cheese, crumbled
To Make the Crepes:
In a blender, combine the eggs, milk, water, and salt. Blend for 5-10 seconds, until well-combined. Add the melted butter and 1/3 cup whole wheat flour. Blend until smooth. Repeat with remaining flours, adding each 1/3 cup at a time. Pour the batter into an airtight container, and allow it to chill for at least an hour. (If you use the batter right away, it won’t be as smooth.)
Heat a large flat-bottomed pan or crepe pan on medium-low heat. Melt 1-2 teaspoons of butter in the pan. Pour 1/2 – 3/4 cup of the crepe batter into the center of the pan, then swirl the pan around to spread the batter over the entire surface of the bottom of the pan. Cook for 1-2 minutes, until it appears that the surface of the crepe is no longer liquidy. Flip the crepe over, and allow it to cook for another 30 seconds or so. Remove the crepe from the pan, then repeat the process with the remainder of the batter. Serve immediately, or allow them to cool before wrapping them and storing them in the refrigerator for later.
If you’re making the crepes ahead of time, they can be reheated in the oven. Wrap them in tinfoil (make sure the edges are closed so that your crepes don’t dry out), and allow them to sit in the oven at 200F for 15 minutes or so.
To Make the White Wine Vinegarette:
In a small bowl, add the olive oil, vinegar, salt, and black pepper. Whisk together until well-combined. Drizzle the vinegarette over the halved grape tomatoes and toss for even coating. Cover, and allow the tomatoes to marinate in the refrigerator for an hour.
To Assemble the Crepes:
In a large mixing bowl, combine and toss the arugula, avocado, and marinated tomatoes. On an open crepe, add about 1-1/2 cups of the arugula mixture. Sprinkle about 2 tablespoons of goat cheese and 2 tablespoons of bacon over the arugula mixture. Top with a fried egg. Add salt and pepper to taste. Enjoy!