Bacon, cheese and olive oil rolled crêpes

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Crêpes roulées bacon-fromage-huile d'olive
Photo credit: Céline de Cérou
Do you like crêpes? Savoury ones? Why not try our original recipe, where the filling is mixed straight into the batter! You’re sure to love these generous crêpes rolled with bacon, cheese and Provençal olive oil – PDO matured olives! 
A PDO
Preparation
10 min
A PDO
Resting time
15 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Recipes for children World cuisine Appetiser Starter Brunch and breakfeast

Ingredients

A PDO
For 5 crêpes
  • 200 g of flour
  • 400 g milk
  • 3 eggs
  • 15 g Provençal olive oil – matured olives PDO
  • 5 g of salt
  • 100 g grated Gruyère
  • 100 g bacon
  • Fresh herbs: 3 sprigs of parsley and 6 large basil leaves

Astuce

For these bacon-rolled crêpes, cheese and olive oil, we recommend using a Provence olive oil – PDO ripened olives – for its mild flavour and notes of black olives, candied fruit, woodland and/or toasted bread. Don’t have any? Then opt for an olive oil from the Vallée des Baux-de-Provence – made from ripened olives PDO – or from Aix-en-Provence – PDO ripe olives – or a French olive oil made from ripe olives.

Instructions

  • Cut the bacon into thin strips. Chop the fresh herbs.

  • Beat the whole eggs, then add the salt, followed gradually by the flour and half the milk to prevent lumps from forming. Add the rest of the milk, the Provençal olive oil – PDO matured olives – the grated cheese, the chopped bacon and the finely chopped herbs.

  • Cook the batter in a frying pan for 1 minute 30 seconds to 2 minutes on each side, then fold them as you go (fold the crêpe in half, then roll it up).
  • Serve with a green salad.

Astuce

For these bacon-rolled crêpes, cheese and olive oil, we recommend using a Provence olive oil – PDO ripened olives – for its mild flavour and notes of black olives, candied fruit, woodland and/or toasted bread. Don’t have any? Then opt for an olive oil from the Vallée des Baux-de-Provence – made from ripened olives PDO – or from Aix-en-Provence – PDO ripe olives – or a French olive oil made from ripe olives.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

All recipes

You might also be interested in

Crème de topinambour à l’huile d’olive et chorizo
Jerusalem artichoke cream with olive oil and chorizo