Add a twist to classic BLT by making it a crepe
If you read this column, you already know I love crepes. So it was really only a matter of time before I made a crepe BLT.
The funny thing is, it was first requested by my 14-year-old daughter, and then everyone wanted one. Now I am living on crepe BLTs.
This dish reinvents a great classic by adding a new twist. It’s the simple dishes that truly benefit from this philosophy. (Do we think a crepe meatloaf is going too far?) Anyway, my only suggestion as you explore is to not over stuff the crepe, as the innards wont stay crispy. This is why tomatoes and ingredients of that nature need to be served on top.
Crepe BLT Makes eight servings
The crepe batter: 2 cup all-purpose flour (I like King Arthur, I would sift this) 4 large eggs 1 cup milk 1 cup water 1/2 teaspoon salt 4 tablespoons unsalted butter, melted 1 tablespoon vegetable oil (or non-flavored oil), doled out in small increments in the pan
The stuffing: 16 pieces of your favorite cooked bacon (don’t make it too crispy) 16 slices American cheese Bunch of micro greens 4 heirloom tomatoes, thinly sliced Mayonnaise Some fresh cilantro leaves, finely chopped Just a few capers Optional: thin slices of avocado Prepare the crepe batter. In a large bowl, whisk together the flour and the eggs, while continuing to whisk in the milk, water and salt. Carefully pour in the melted butter and whisk until the batter is smooth and creamy. Place a sheet of plastic wrap over the bowl and let it chill in the refrigerator for up to an hour. The truth is, this could even chill overnight (however, it is not necessary.)
Place a 9-inch crepe pan over medium-low heat and slick the bottom of it with a small drop of vegetable oil. Swirl the oil around so the entire bottom is coated. When the oil gets hot, it slides much easier.
Carefully scoop out about 1/4 cup of batter and pour it into the hot pan, tilting it slightly, so the batter moves around and evenly coats the entire bottom of the pan. Set the pan back on the heat and cook about two minutes, or until the bottom is lightly golden. With a thin metal spatula, carefully flip the crepe. Top half of the crepe with two pieces of torn up bacon, two slices of cheese and a small handful of micro greens. Cook the crepe open face for another few seconds before folding it over to cover the stuffing, this will help the cheese to melt. Carefully flip the entire crepe so the other folded side cooks for an additional 30 seconds (however, it’s not necessary).
Slide the crepe onto a plate and dress it with some sliced tomatoes, mayonnaise (I like to pipe mine on in decorative swirls with a piping bag), chopped cilantro, capers and the optional avocado. It’s good to sprinkle it with salt and pepper. Serve with a fork and knife.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.