Banana Maple Bacon Crepes

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

  1. 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.
  2. 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.
  3. 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.
  4. Make the Filling: In a bowl, mash the ripe bananas until smooth. Stir in the maple syrup, cinnamon, salt, and chopped smoked bacon.
  5. 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.
  6. 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.