Pork Jowl Bacon and Mushroom Crêpe with Hollandaise Sauce

I was going through the meat section at the store the other day and came across some pork jowl bacon. I had no idea what it was. I didn’t know the jowl was bacon-like. Nor did I know how to use it in cooking. A quick smartphone google session mid-shopping trip made the jowl bacon sound much more attractive. I grabbed the smallest slab of it (I wasn’t gonna go crazy with this!). I still had no idea what to do with it. Challenge ACCEPTED!

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I thought back on something I had years ago when I was at my bosses house for dinner. His wife is French and they made the most amazing crêpes for the main course and one of the fillings was done with mushrooms. I wanted to emulate that and use this jowl bacon in it! Then I thought how a nice sauce would be on top of it and hollandaise came to mind. I am very happy with how delicious this turned out!

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Pork Jowl Bacon and Mushroom Crêpe with Hollandaise Sauce

Ingredients:

 for the filling:  
1 pound pork jowl bacon  
8 ounces crimini mushrooms, sliced  
shallot, diced  
8 ounces brie cheese, rind removed  
3 tablespoons butter  
8 ounces sour cream  
 for crêpes :  
1 cup flour  
1 cup milk  
¼ cup water  
3 tablespoons butter, melted and cooled  
pinch salt  
2 eggs  
 oil to grease pan to cook  
 butter to grease dish  
for hollandaise sauce:   
eggs yolks  
1 teaspoon salt  
dash of tabasco  
 juice of ½ lemon  
½ cup unsalted butter  

Directions:

Instructions for filling:

Chop bacon into small cubes. Fry up until slightly crisp. Set aside. Drain bacon grease from pan. Add butter and melt. Add mushrooms and shallots. Cook until mushrooms are softened. Remove pan from heat. Mix in the sour cream. Set aside until crêpes are made and ready to fill.

Instructions for crêpes:

Beat eggs in a bowl. Slowly add flour and wisk. Slowly add milk and water. Add salt and melted butter. Wisk until fully incorporated. Refrigerate for at least 2 hours.

Heat pan over medium high heat. Brush with oil. Ladle batter into greased pan and move it around by tipping the pan until bottom of pan is covered. Once crêpe starts to look cooked through, flip and lightly cook other side. Remove from pan and set aside on a plate. Repeat until all batter is used.

Instructions for Hollandaise Sauce:

Melt butter in microwave or small saucepan.

Place eggs yolks, salt, tabasco, and lemon juice in the blender. Place cover on blender and blend. While blending, gradually add melted butter until sauce becomes creamy. Use immediately.

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Pork Jowl Bacon and Mushroom Crepes-4

Pork Jowl Bacon and Mushroom Crêpes with Hollandaise Sauce
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For Filling
  1. 1 pound pork jowl bacon
  2. 8 ounces crimini mushrooms, sliced
  3. 1 shallot, diced
  4. 8 ounces brie cheese, rind removed
  5. 3 tablespoons butter
  6. 8 ounces sour cream
For Crêpes
  1. 1 cup flour
  2. 1 cup milk
  3. ¼ cup water
  4. 3 tablespoons butter, melted and cooled
  5. pinch salt
  6. 2 eggs
  7. oil to grease pan too cook
  8. butter to grease dish
For Hollandaise Sauce
  1. 3 eggs yolks
  2. teaspoon salt
  3. dash of tabasco
  4. juice of ½ lemon
  5. ½ cup unsalted butter
Instructions for filling
  1. Chop bacon into small cubes. Fry up until slightly crisp. Set aside. Drain bacon grease from pan. Add butter and melt. Add mushrooms and shallots. Cook until mushrooms are softened. Remove pan from heat. Mix in the sour cream. Set aside until crêpes are made and ready to fill.
Instructions for crêpes
  1. Beat eggs in a bowl. Slowly add flour and wisk. Slowly add milk and water. Add salt and melted butter. Wisk until fully incorporated. Refrigerate for at least 2 hours.
  2. Heat pan over medium high heat. Brush with oil. Ladle batter into greased pan and move it around by tipping the pan until bottom of pan is covered. Once crêpe starts to look cooked through, flip and lightly cook other side. Remove from pan and set aside on a plate. Repeat until all batter is used.
Instructions for Hollandaise Sauce
  1. Melt butter in microwave or small saucepan.
  2. Place eggs yolks, salt, tabasco, and lemon juice in the blender. Place cover on blender and blend. While blending, gradually add melted butter until sauce becomes creamy. Use immediately.
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