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These Banana Maple Bacon Crepes on the Yoder YS480S pellet grill bring together smoked bacon, caramelized banana, and a rich bourbon maple glaze for the ultimate sweet-and-savory treat. Perfect for a hearty breakfast or a next-level dessert!
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Recipe from @grizzlypawsmokers on Instagram
Learn more about the Yoder Smokers YS480S
INGREDIENTS
- 1 lb Bacon
- Flour
- Eggs
- Milk
- 1 15 oz Can Pinto Beans
- 1 15 oz Can Black Beans
- 1 20 oz Bottle Head Country Original BBQ Sauce
- 4 Teaspoons "Oh Hell Yeah" Seasoning (or your favorite BBQ rub)
INSTRUCTIONS
- Smoke the Bacon: Set up your smoker at 250°F with a mild wood like apple or pecan. Smoke the bacon for 45 minutes to an hour until crispy. Let cool, then chop into small pieces.
- Prepare the Crepe Batter: In a mixing bowl, whisk together the flour, eggs, milk, water, melted butter, sugar, salt, and vanilla until smooth. Let the batter rest for 20–30 minutesto allow the flour to fully hydrate.
- Cook the Crepes: Heat a lightly buttered cast-iron skillet or flat griddle over medium heat. Pour about ¼ cup of batter into the pan, swirling it around to spread thinly. Cook for about 1 minute per side, flipping once the edges start to lift. Stack on a plate and keep warm.
- Make the Filling: In a bowl, mash the ripe bananas until smooth. Stir in the maple syrup, cinnamon, salt, and chopped smoked bacon.
- Make the Bourbon Maple Glaze: In a small saucepan over medium heat, combine the maple syrup, bourbon (if using), butter, and smoked salt. Simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
- Assemble & Serve: Spread the banana maple bacon filling inside each crepe, roll or fold them, and drizzle generously with the bourbon maple glaze. Top with extra chopped smoked bacon and a dusting of powdered sugar if desired.
These Banana Maple Bacon Crepes on the Yoder YS480S pellet grill bring together smoked bacon, caramelized banana, and a rich bourbon maple glaze for the ultimate sweet-and-savory treat. Perfect for a hearty breakfast or a next-level dessert!
—
Recipe from @grizzlypawsmokers on Instagram
Learn more about the Yoder Smokers YS480S
INGREDIENTS
- 1 lb Bacon
- Flour
- Eggs
- Milk
- 1 15 oz Can Pinto Beans
- 1 15 oz Can Black Beans
- 1 20 oz Bottle Head Country Original BBQ Sauce
- 4 Teaspoons "Oh Hell Yeah" Seasoning (or your favorite BBQ rub)
INSTRUCTIONS
- Smoke the Bacon: Set up your smoker at 250°F with a mild wood like apple or pecan. Smoke the bacon for 45 minutes to an hour until crispy. Let cool, then chop into small pieces.
- Prepare the Crepe Batter: In a mixing bowl, whisk together the flour, eggs, milk, water, melted butter, sugar, salt, and vanilla until smooth. Let the batter rest for 20–30 minutesto allow the flour to fully hydrate.
- Cook the Crepes: Heat a lightly buttered cast-iron skillet or flat griddle over medium heat. Pour about ¼ cup of batter into the pan, swirling it around to spread thinly. Cook for about 1 minute per side, flipping once the edges start to lift. Stack on a plate and keep warm.
- Make the Filling: In a bowl, mash the ripe bananas until smooth. Stir in the maple syrup, cinnamon, salt, and chopped smoked bacon.
- Make the Bourbon Maple Glaze: In a small saucepan over medium heat, combine the maple syrup, bourbon (if using), butter, and smoked salt. Simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
- Assemble & Serve: Spread the banana maple bacon filling inside each crepe, roll or fold them, and drizzle generously with the bourbon maple glaze. Top with extra chopped smoked bacon and a dusting of powdered sugar if desired.
