Best Maple Bacon Crepe Stack Recipes

MAPLE BACON CRACK

Maple Bacon Crack image

Make and share this Maple Bacon Crack recipe from Food.com.

Provided by The Big Cheese

Categories Healthy

Time 32m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

10 slices bacon, chopped
1 (8 ounce) package crescent rolls (I use the sheet)
1/4 cup maple syrup
3/4 cup brown sugar

Steps:

Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
Chop bacon into equal-sized pieces. Line another baking sheet with parchment and bake bacon for 10 minutes. Transfer to a paper towel-lined plate.
Roll out crescent roll sheet onto parchment. Use a rolling pin to fill up as much of the pan as possible. Prick all over with a fork.
Drizzle with half the maple syrup, then top with a single layer of brown sugar, doing your best to cover all over. Top with cooked bacon, distributing evenly, and drizzle with remaining maple syrup.
Bake until golden, 22 to 25 minutes.
Let cool completely before slicing into pieces and serving.

Nutrition Facts : Calories 237, Fat 6.3, SaturatedFat 1.9, Cholesterol 21, Sodium 220.6, Carbohydrate 41.7, Fiber 1.1, Sugar 27.2, Protein 3.9

APPLE BACON CREPES WITH MAPLE CREAM CHEESE FROSTING

Apple Bacon Crepes with Maple Cream Cheese Frosting image

Provided by Wanna Make This?

Categories dessert

Time 40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar, sifted, plus more for garnishing
2 tablespoons maple syrup
12 strips uncured, hickory-smoked bacon, roughly chopped
3 apples, peeled, cut into 1/4-inch dice
1 tablespoon maple syrup
3/4 teaspoon ground cinnamon
1/2 box vanilla cake mix (about 1 1/2 cups)
3/4 cup milk
1 large egg, plus 1 egg white
Nonstick cooking spray

Steps:

For the frosting: Beat together the butter, cream cheese, confectioners' sugar and maple syrup in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer) until smooth and creamy.
For the apple-bacon filling: Cook the bacon in a medium skillet over medium heat until the fat renders out and the bacon becomes crispy. Scoop out the bacon and place on a paper-towel-lined plate. Add the apples to the bacon fat and cook over medium heat until the apples are tender, 10 to 15 minutes. Add the maple syrup and cinnamon and cook until sticky and caramelized, 1 to 2 minutes more. Remove from the heat and set aside.
For the crepe batter: Whisk together the cake mix, milk, egg and egg white in a large bowl until smooth. Heat a 10-inch nonstick skillet and spray liberally with nonstick cooking spray. Ladle about 3 ounces of batter into the pan and cook over medium heat until the bottom starts to brown and the top of the crepe begins to bubble, 1 to 2 minutes. Work around the edge of the crepe with a rubber spatula to begin to release it from the pan. Gently flip the crepe over, spraying more nonstick spray as needed. Cook until golden brown and cooked through, 30 seconds to 1 minute longer. Remove the crepe and place on a serving dish. Repeat with the remaining batter.
To assemble: Spread the filling generously over half of each crepe and top with a few tablespoons of bacon. Fold the tops of the crepe over and sprinkle with confectioners' sugar. Sprinkle additional bacon on top if desired.