How to make it

  • Preheat your oven to 450 degrees Fahrenheit.
  • Whisk together the flour and water to make a simple crepe batter.
  • Over medium heat, in a crepe (or non-stick) pan, spread a very thin layer of butter.
  • Drop 1/3 cups of batter into the pan, swirl around until there is a very thin layer of batter evenly distributed.
  • Cook 3-4 minutes until the edges curl up and get brown. Do not flip the crepe; you only want to cook 1 side.
  • Watch as your crepe undercooks or overcooks, and adjust your heat accordingly.
  • Slide the finished crepes cooked-side down onto greased cookie sheets and reserve.
  • Toss your bacon in the freezer for 10 minutes to make it easier to cut.
  • When firm, cut into 1/4 inch strips
  • Over a medium heat, render the fat from the bacon until the bacon is medium-crispy and reserve the bacon itself.
  • Drain the bacon on some paper towels.
  • In the same pan, saute the onions for 3-4 minutes until soft but not browned.
  • Reserve and let cool.
  • Mix the cooled onions with the creme fraiche and spread as a thin, even layer onto the crepe.
  • Add the reserved bacon on top, and press down to make sure everything is one layer.
  • Bake 15-18 minutes until crispy.
  • To plate your Bacon & Onion Tart with Creme Fraiche, quarter the tart, dab with a little extra creme fraiche and top with minced chives.

Reviews & Comments 4

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  • notyourmomma 11 years ago
    Yummy. How did I ever miss this the first time it was posted. I'm a big fan of the crepe as a base. This sounds delicious. I'm with our Bill in admiration....wonderful dear.
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  • putercop 11 years ago
    First chocolate and raspberries, now bacon and onions?? This sounds mad good.
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  • krumkake 11 years ago
    That sounds (and looks) so good, mystic - I love anything with onions, and this appeals to that obsession! I love the crepe-like crust, too...will have to try this soon. Thanks!
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    " It was excellent "
    legoflamb ate it and said...
    So elegant and perfect, this is a wonderful dish. I never would have thought to make this myself, but you make it seem easy. Thank you Mystic!
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