State Fair Crepes

Recipe View In a blender, combine milk, eggs, 1 tablespoon melted butter, granulated sugar, almond extract, and flour. Blend until smooth, about 1-2 minutes. Let the batter rest for at least 20 minutes while you prepare the other components.

Recipe View Cook bacon in a large skillet over medium-high heat until crispy, about 8-10 minutes. Drain on a paper towel-lined plate, reserving 1 tablespoon of bacon fat if desired to add flavor to the crepes.

Recipe View Heat a crepe pan or non-stick skillet over medium heat. Add 1/2 teaspoon butter (or reserved bacon fat) to the pan. Once melted and shimmering, pour in 1/4 cup of batter, swirling the pan to evenly coat the bottom. Cook until the edges are set and small brown spots appear on the bottom, about 2-3 minutes.

Recipe View Carefully loosen the crepe from the pan with a thin spatula and flip. Cook for another 1-2 minutes, until the second side is set and lightly golden.

Recipe View Slide the crepe onto a plate lined with parchment paper. Repeat with the remaining batter, adding butter (or bacon fat) to the pan as needed and stacking the cooked crepes between sheets of parchment paper.

Recipe View Melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add the banana halves and cook until golden brown and caramelized on both sides, about 3 minutes per side. Set aside.

Recipe View To assemble, lay a crepe on a serving plate. Spread 1 tablespoon of chocolate-hazelnut spread and 1 tablespoon of peanut butter evenly over the surface.

Recipe View Place a bacon strip in the center of the crepe. Top with a caramelized banana half. Drizzle with about 1/2 teaspoon of honey.

Recipe View Carefully roll the crepe into a cylinder. Dust with confectioners' sugar and drizzle with chocolate syrup. Repeat with the remaining ingredients to make 12 crepes.