Strawberry Rhubarb and Cream Crepes (with or without Bacon)

15-20min

Thaw in cold water or in the refrigerator overnight.  Open after thawing, refrigerate and use within 48 hours.  Shake batter before using.

Filling - Heat on medium low, stirring often, or in the microwave, stirring every 30 seconds.  Do not boil.

Crepes - Heat frying pan (6-8 inch works best) on medium until fully hot.  Add a teaspoon or so of butter or oil.  Pour 2-3TBS of batter and immediately lift and swirl the pan so the batter coats the bottom, continue swirling until batter has set.  Cook for about 1 minute, flip and cook for 30 seconds to 1 minute until gloden brown in spots on both sides.  Fill with 2-3TBS of filling and roll.

Bacon - Heat a frying pan (or use the crepe pan when done with crepes) on medium.  Add the bacon and cook, flipping once for about 1 minute.  Bacon is fully cooked so cook as little or as long as you like to reach your desired crispiness.

Crepes - Wheat four, milk, eggs, water, vanilla extract, sugar, salt.  Filling - Strawberries, rhubarb, whole cream, sugar, salt, vanilla extract.