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Bacon And Bean Crepes Recipe
|Bacon||1 Pound (500 Gram)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Milk||375 Milliliter (1 1/2 Cups)|
|Vinegar||85 Milliliter (1/3 Cup)|
|Sugar||2 1⁄2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Cooked cut green beans||6 Cup (96 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Hard-boiled eggs||3 , chopped|
|Chopped chives||1 Tablespoon|
Serving size: Complete recipe
Calories 2527 Calories from Fat 1015
% Daily Value*
Total Fat 116 g177.9%
Saturated Fat 46.9 g234.4%
Trans Fat 0 g
Cholesterol 1247.7 mg
Sodium 4837.2 mg201.6%
Total Carbohydrates 262 g87.4%
Dietary Fiber 22.2 g88.8%
Sugars 83.4 g
Protein 111 g222.7%
Vitamin A 150.1% Vitamin C 145.2%
Calcium 82.7% Iron 43.8%
*Based on a 2000 Calorie diet
Chop up the bacon and cook in a large frypan until crisp.
Remove 1/3 of the bacon with a slotted spoon and drain on absorbent paper.
Remove the pan from the heat and stir in the flour.
Return to a low heat and add the milk, stirring constantly.
Cook until thickened.
Add the vinegar, sugar, salt and pepper and blend thoroughly.
Mix together the green beans, parsley and chopped eggs.
Pour the sauce over the bean mixture and mix well.
Fill each crepe with the bean mixture and fold over.
Place in a buttered shallow baking dish and bake in a 350°F (180°C) oven for about 20 minutes.