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Applewood Bacon Crêpe Cake With Apple Pie Topping

Lazarus Lynch

This applewood bacon and Granny Smith apple crêpe satisfies every craving.



  • 2 eggs
  • 2 tablespoons canola oil
  • 1/4 cup and 1 tablespoon sugar, divided
  • 1 cup flour
  • 1 1/3 cups milk
  • 4 ounces cooked bacon, chopped
  • 8 ounces cream cheese, softened
  • 1 teaspoon of cinnamon
  • Nutmeg for garnish
  • Topping
  • 3 tablespoons unsalted butter
  • 1 Granny Smith apple, diced medium
  • 2 Fuji apples, diced medium
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1 teaspoon cinnamon

Let's get Cooking...

  1. In a blender, combine eggs, oil, 1 tablespoon sugar, flour, bacon and milk. Blend until well combined and completely smooth.
  2. Allow batter to rest in the refrigerator for at least 30 minutes.
  3. Heat a nonstick (or greased) skillet over medium-high heat. Pour a small amount of crêpe batter into the pan, and move the pan in a circular motion to coat the entire bottom of the pan with batter. Cook about thirty to sixty seconds, or until the edges of the batter bubble slightly.
  4. Flip the crêpe and cook about 30 more seconds or until fully cooked.
  5. In a medium skillet, melt butter and 1 teaspoon cinnamon over medium heat. Stir in apples, brown sugar and water. Cover and cook, stirring occasionally, for 4-6 minutes or until slightly softened.
  6. In a medium bowl, mix cream cheese, 1/4 cup sugar and 1 teaspoon cinnamon. Spread evenly on each layer of each crêpe. Top with apple pie filling. Garnish with grated nutmeg.
  7. Eat with soul. Cook with pleasure!