Add a twist to clas­sic BLT by mak­ing it a crepe

Cecil Whig - - JUMPSTART - BY REBECCA BENT

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.

PHOTO COUR­TESY OF REBECCA BENT

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