FeedingTheFiya

Elvis Inspired Crepes

I used a 12 inch pan, the number of crepes you get will depend on the size of your pan.

Servings	Prep Time
6Crepes	30Minutes

Cook Time	Passive Time
20Minutes	1Hour

Servings	Prep Time
6Crepes	30Minutes

Cook Time	Passive Time
20Minutes	1Hour

Ingredients

Crepes

Peanut Butter Sauce

Filling and Toppings

Instructions

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.

Recipe Notes

The Basic Crepes recipe belongs entirely to Mr. Alton Brown: his recipe can be found here.