INGREDIENTS:

  • La Quercia bacon , one slice per crepe.
  • Gruyère cheese, grated
  • mustard
  • Farm egg, one per crepe

BUCHWHEAT CREPE BATTER: Provides
12 crepes:

130g all-purpose flour
130g of buckwheat flour
40g sugar
3g salt
240g whole milk
200 g Michigan apple
3 eggs

DIRECTIONS:

Make crêpe dough and let it rest overnight.

Cook the crepes on a crepe pan and turn once.

After turning the crepe a second time, paint a very thin layer of your favorite mustard. We use a Michigan Mustard from Brownwood Farms. Garnish with grated Gruyère and place a slice of bacon over the middle of the crepes.