Chef Jenni's Blueberry Cream Cheese Gingerbread Crepes & Crispy Cherry Bacon
Blueberry Cream Cheese Gingerbread Crepes
Batter: Combine flour, baking powder, salt and spices. In a separate bowl, mix eggs, butter, molasses, sugar, vanilla and milk then add to dry ingredients. Stir until all lumps are gone. Batter can be refrigerated up to two days. Makes about 16 crepes, using a 1/4 cup measure to pour batter. Recipe doubles nicely.
Spread bacon in a single layer on a parchment paper topped cookie sheet. Bake at 400 F until bacon begins to crisp, about 20 minutes. Remove from oven and carefully drain most of the fat. In a large bowl, toss bacon with cherry topping until coated. Return to oven for another 15 minutes.