Brie is good, bacon is good, fig chutney is good… brie bacon and fig chutney crepes? They’re REAL good.
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Now don’t get us wrong, we love covering our crepes in chocolate or cream or fruit (or all 3 at once) but we’ve never been known to turn down bacon and cheese, plus a savoury crepe is perfect for elongating the pancake eating experience. The way we see it this way you can just have two courses of crepes!
First things first, you need to make your crepes, after you’ve whisked together the ingredients, it’s best to let your batter rest for at least 30 mins, as this helps the gluten relax and means your crepes will have a better texture. Making these crepes was one of the first times we got to give our new crepe maker a whirl (pick one up here if you’re feelin’ fancy), we normally just use a pan but were surprised by how fun and easy it was to use this, being able to set it at a constant temperature is a big plus for successful crepe making (also you get to use one of those twirly things to spread the batter and feel like a Parisian street food trader).
Now a key part of this is getting that brie reeeeal nice and melty. So once we’d put our batter on the pan and allowed it cook on the first side and flipped it, then we topped it with it on the heat. First we spread the chutney over half of the crepe, then lay down slices of brie on one quarter (because we’re gonna fold it into quarter when we’re done) then we popped the bacon on top of the brie and folded the crepe in half. Folding the crepe helps to encase the heat and melt the cheese quicker. After 30sec to 1 min we the folded in half again so it’s now in quarters (this is why we only put brie on a quarter of the crepe) and then tuck in!!
- 30g butter melted
- 30g sugar
- 150g plain flour
- 250ml milk
- 1 large egg
- 50g thinly sliced brie
- 2 rashers streaky bacon
- 2-3 tsp fig chutney
- Place the sugar and flour in a bowl and create a well in the middle.
- In a jug mix together the milk, melted butter, then crack the egg into the dry ingredient bowl, and begin mixing.
- Whilst mixing gradually pour the milk and butter into the bowl of dry ingredients and whisk until well combined and there are no lumps.
- With a non-stick crepe or frying pan on a medium high heat, pour about 2/3 cup of batter into the pan and swivel so that the whole base of the pan is covered.
- Cook until the top loses its shine then flip.
- Whilst still in the pan spreas the chutney over half of the crepe, then place the pieces of brie over 1 quarter and top with the bacon, leave for about 30 secs then fold in half and cook for a further 30 secs to 1 min.
- Fold in half again and serve.