Directions

1. Put the 2 large eggs in a blender with 3/4 cup of milk, 1/2 cup of flour, 2 tbsp of melted butter, 1/4 tsp of salt, and ½ tsp pepper. Process until smooth. Pour the batter into a bowl or container. Cover and let stand for about 1 hour or refrigerate the batter for up to 12 hours.
2. Turn on your Country Smokers Griddle. Heat and lightly butter (or oil) the cooking surface. Pour about 1/4 cup of batter onto the Griddle and evenly spread it in a circle. You want just enough to coat the area.
3. Cook the crepe until the edges begin to appear browned. Using a thin spatula, carefully lift the crepe and flip over. Cook for a few more seconds, or just until lightly browned.
4. Remove the crepe to a plate and repeat with the remaining batter.
5. Separate crepes with sheets of waxed paper.

Cooking Instructions

1. Dice the apples and squeeze the lemon juice onto the diced apples, set aside.
2. Add the bacon to the griddle and cook until crispy.
3. Melt the 2 tbsp of butter on your Country Smokers Griddle and add the apples to the butter. Cook and stir for 2 minutes.
4. Reduce the heat to low and add the brie to the apples. If you have a metal dome, you can cover the mixture to help melt the cheese quicker.
5. Slowly melt the cheese into the apples, once the cheese is almost fully melted add two cups of arugula and mix. **If you melt the cheese at too hot or high of a temp it will curdle. It will still taste good but won’t be as ooey-gooey as you may want.
6. Remove the mixture from the griddle and place it into a bowl.
7. Crack the bacon up into chunks and add it to your cheesy goodness mixture.
8. Place a small amount of arugula onto the crepe, then add 3 tbsp-ish of the mixture onto the crepe and fold.
9. Plate and repeat until all crepes have been filled. If you have left over filling spoon it onto the top or sides of the crepes.
10. If you’d like to add a garnish, feel free to add some more arugula and/or bacon onto the plate or crepe. Viola!