I never listened to Elvis.
Wait! Before you send me hate mail, let me explain. It’s not that I don’t enjoy his music. It has more to do with my upbringing. I was raised by Chinese parents so the music in my early years comprised entirely of Chinese medleys. What’s that you ask? Well it’s basically the music that echos throughout every Chinese buffet across the United States. You may only hear the tune but I am subconsciously singing the words along with said tunes.
So I may not know much about the King of Rock & Roll, but as an avid lover of all things food, I knew that he made popular the glorious combination of bacon, peanut butter and banana. For that, he has my love and eternal respect. I hope these Elvis Inspired Crepes respectfully pay homage to the king…
These crepes were built using the perfect trinity that Elvis forged. Vanilla scented crepes are stuffed with bananas and cinnamon whipped cream. Topped with a smooth peanut butter sauce. Dusted with cinnamon and powdered sugar. Then, sprinkled with…*heavy breathing*…CRISPY BACON BITS. I know you’re looking at this plate thinking…”I can’t help…falling in love…with you…”
The contrast in textures, flavors and temperatures are enough to bring Elvis back from the dead…or out of hiding (if you believe in the conspiracies). Crispy crepes, smooth bananas, creamy peanut butter sauce and crunchy bacon work in harmony to give you this sweet, salty and savory punch of flavor. I am convinced that I had a good shot at becoming Elvis’s personal chef!
So what now?
“It’s Now Or Never” go and take that “Suspicious Mind” of yours and make these Elvis Inspired Crepes. The “Unchained Melody” of flavors you will experience will cultivate a “Burning Love” that will leave you “All Shook Up.” This recipe is “Always On My Mind” and if “I Can Dream” of such a wonderful way to say that I’m “Loving You“…then “Don’t Be Cruel” and give these a try. Trust me, you “Can’t Help Falling in Love” with a recipe that can only be described as an “Amazing Grace.”
- 1 cup All-Purpose Flour
- 3/4 cup Whole Milk
- 1/2 cup Water
- 2 large Eggs
- 2 & 1/2 tbsp Sugar
- 1 tsp Vanilla Extract
- 3 tbsp Unsalted Butter Melted in the microwave (in 20 second intervals)
- Unsalted Butter Enough to lightly coat your pan
- 4 oz Smooth Peanut Butter
- 4 oz Whole Milk
- 1 tbsp Sugar Adjust to your taste, this depends on the brand you are using
- 1/4 tsp Salt
- 6 Banana
- 6-8 thin strips Bacon
- 1 cup Heavy Cream
- 2 tbsp Powdered Sugar Plus more for dusting
- 1/4 tsp Cinnamon Powder
- In a blender, blend all of your "Crepes" ingredients together. Cover and set this mixture in the refrigerator for at least an hour (up to two days).
- In a pan over medium heat, heat up your milk and sugar to a gentle simmer. Mix in the peanut butter and salt. You should have a smooth mixture. You can spoon this over the crepes or you can put it in a squeeze bottle. I went with the latter.
- In the meantime, whip your heavy cream, powdered sugar and cinnamon powder together until you have whipped cream. Cover and refrigerate until you are ready to use.
- Place your bacon in a preheated oven at 400F. Cook for 14-17 minutes (until crispy).
- Drain on some paper towels and crumble when the bacon is cool enough to handle. Set aside for later.
- When you are ready to make the crepes, melt a thin layer of butter over medium heat and pour in enough crepe batter to thinly coat your pan (this will depend on the size of your pan).
- Let the crepe cook until the top is completely dry (this picture shows one that is still a little wet).
- When the crepe is dry on top, carefully release the sides of the crepe from the pan.
- Flip the crepe.
- Set the crepe aside in an oven set at the lowest setting (mine was at 175F) and repeat the last 4 steps until you have used all your batter.
- Serve how you want. I stuffed a quarter of my crepe, folded it in half and folded it in half again.
- Plate, top with bacon crumble, powdered sugar and peanut butter sauce.
The Basic Crepes recipe belongs entirely to Mr. Alton Brown: his recipe can be found here.
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