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Bacon & Onion Tart with Creme Fraiche (French Recipes)
https://visualrecipes.com/files/reci...470_image1.jpg Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 4 Appetizers » Pork » French Ingredients: http://www.visualrecipes.com/files/r...470_image2.jpg - 4 Ounces Bacon - 1 cup Wondra (instant) flour - 1.5 cups Water - 2 TB ****er - 2 Yellow Onions, thinly sliced into half-moons - 1/3 cups creme fraiche (creme fraiche is heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream.) - 1 TB chives, chopped Preheat your oven to 450 degrees Fahrenheit. Whisk together the flour and water to make a simple crepe batter. |
Step 1: http://www.visualrecipes.com/files/r...470_image3.jpg Over medium heat, in a crepe (or non-stick) pan, spread a very thin layer of ****er. Drop 1/3 cups of batter into the pan, swirl around until there is a very thin layer of batter evenly distributed. Cook 3-4 minutes until the edges curl up and get brown. Do not flip the crepe; you only want to cook 1 side. Watch as your crepe undercooks or overcooks, and adjust your heat accordingly. Don't worry, it takes a while to get this right, you may have to throw away a couple. Slide the finished crepes cooked-side down onto greased cookie sheets and reserve. |
Step 2: http://www.visualrecipes.com/files/r...470_image4.jpg Toss your bacon in the freezer for 10 minutes to make it easier to cut. When firm, cut into 1/4 inch strips Over a medium heat, render the fat from the bacon until the bacon is medium-crispy and reserve the bacon itself. |
Step 3: http://www.visualrecipes.com/files/r...470_image5.jpg Dump the bacon on some paper towels to drain. |
Step 4: http://www.visualrecipes.com/files/r...470_image6.jpg In the same pan, saute the onions for 3-4 minutes until soft but not browned. Reserve and let cool. |
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