- Time: Preparation : 20 minutes Cooking : 20 minutes
- Servings: 4
- Complexity: Easy
8 slices of bacon
45 ml (3 tbsp) milk
Ground salt and pepper, to taste
1 thinly sliced leek, white part only
30 ml (2 tbsp) salted butter
30 ml (2 tbsp) maple syrup
60 ml (1/4 cup) fresh goat cheese
60 ml (4 tbsp) fresh chopped parsley
4 thin crêpes
4 chive sprigs
1- Preheat oven to 400°F.
2- Cook the bacon slices in the oven until crispy.
3- During this time, beat the eggs and the milk and then, season them with ground salt and pepper. Set aside.
4- Brown the sliced white leek in butter over medium-high heat and then, set aside.
5- Break up the bacon and pour the maple syrup over it; set aside.
6- Cook the egg mixture with a bit of butter in a skillet over medium heat, adding the leek, bacon, goat cheese and parsley. Continue cooking until the omelette reaches the desired doneness and is browned on the bottom.
7- Place a circular piece of omelette (cut with a cookie cutter) in the middle of each crepe.
8- Make four pouches and tie them closed with a sprig of chive.