Daisy's Kitchen

Pine Knot General Store & Café  
Daisy's Bacon Grease Crêpes

A note on bacon grease:

The jar on the back of Daisy's stove has been there since the Pine Knot opened. It is replenished regularly, never emptied completely, and never refrigerated. Harold renders his own in October and brings a fresh jar every November. If you don't have a jar of good rendered bacon grease on the back of your stove, start one today. You'll wonder how you ever cooked without it.

“These measurements are approximations. Daisy would like you to know that.”
— Daisy

Daisy has made these every morning at the Pine Knot since before anyone can remember. She uses the same cast iron pan, the same bacon grease from the same jar on the back of the stove, and she never measures anything. Jim arrives at 7:15. The batter goes in at 6:15. That is the system and it has never failed.

Makes: 8 crepes    |    Prep: 10 min + rest    |    Cook: 15 minutes

Ingredients

1 cup all-purpose flour
2 eggs
1¼ cups whole milk
2 tbsp rendered bacon grease (room temperature)
¼ tsp salt
1 tsp bacon grease for pan
Pure maple syrup for serving
Fresh berries or preserves for serving

Method

1. Make the batter
Whisk flour, eggs, milk, bacon grease, and salt until smooth. The bacon grease must be warm — not hot, not cold.

2. Rest the batter
Cover and let rest at least 30 minutes (1 hour preferred). The system has never failed.

3. Heat the pan
Warm a cast iron pan with a thin layer of bacon grease. If it smokes, start over. Earl will notice.

4. Cook the crepes
Pour about 3 tbsp batter, swirl thin, cook 90 seconds. Flip gently and cook 30 seconds.

5. Stack and serve
Serve warm with maple syrup and berries or preserves. Earl prefers plain. Jim says nothing.

From Daisy:

• The bacon grease must be from good bacon.
• Harold smokes his own every October — that’s the jar we use.
• If you don’t have Harold’s, use the best you can find and don’t tell anyone.

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