Cheesy crêpes with bacon and Jarlsberg®

Ingredients:

For the Filling:

7 oz Jarlsberg® Original cheese (about 1 3/4 cups, grated)

3.5 oz bacon (about 1/3 cup, diced)

3.5 oz blueberries (about 1/2 cup)

Fresh thyme (for garnish)

Maple syrup (for serving)

For the Crepes (Thin Pancakes):

1 2/3 cups flour

A pinch of salt

2 1/2 cups milk

3 large eggs

Butter (for frying)

Mix the flour and salt in a bowl. Add the milk and whisk together, before whisking in the eggs. Put the batter in the refrigerator for at least an hour. 

Fry the batter in a pan over medium heat, using a dab of butter for each crepe. When the underside of the crepe begins to turn golden, flip it. Cut the bacon into small pieces and fry until crispy in a frying pan (or bake in the oven on a piece of baking paper). While the crepe is still warm, sprinkle a bit of shredded Jarlsberg® on top and fold it together. 

Cut the remaining Jarlsberg® into generous slices and serve on top of the crepe while it is still warm. The cheese melts a little on the hot crepe, making it especially delicious! Top with crispy bacon, fresh blueberries, thyme and some sweet maple syrup or honey. 

For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.