Bacon & Comté Crépes
The combination of the nutty cheese, soft, sweet onion and sharp apple is a french classic that makes a gorgeous light lunch- it’s kind of a pancake tart.
3 tbsp olive oil, plus an extra splash
600g (1lb 5oz ) onions, chopped leaves from 1 thyme sprig pinch sea salt flakes
2 garlic cloves, finely ground black pepper
4 rashers vegan smoked bacon, chopped
1 crisp red apple
100g (3 ½ oz) comté, grated (vegan gruyère or even vegan cheddar would be f)
4 crèpes-1/2 quantity crēpe batter 1 tbsp melted vegan butter.
Line a baking sheet with baking paper and set the grill to high.
Warm the oil in a large frying pan and add the onions, thyme, and salt. Fry gently for about 15 minutes, until soft and starting to turn golden. Stir in the garlic, season with black pepper and fry for a couple of minutes more. Transfer to a bowl, then wipe out the pan.
Return the pan to a medium- high heat, add a splash of oil, and cook the bacon, until starting to crisp at the edges. Pull the pan off the heat and pour out all but 1 tablespoonful of the oil. Finely slice the apple, then gently toss with bacon over the heat.
Place a crėpe on the prepared baking sheet and spoon one-quarter of the onion mixture into the middle, leaving a 2-cm (1/4-in) border. Top with one-quarter of the bacon, Apples, and Comté, pressing down to repeat with the remaining crêpes. Place under the grill and cook for 5 minutes, or until the cheese is bubbling and the edges of the pancakes are crisp and golden.