Bacon & Onion Tart with Creme Fraiche

Ingredients:

- 4 Ounces Bacon
- 1 cup Wondra (instant) flour
- 1.5 cups Water
- 2 TB Butter
- 2 Yellow Onions, thinly sliced into half-moons
- 1/3 cups creme fraiche
(creme fraiche is heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream.)
- 1 TB chives, chopped

Preheat your oven to 450 degrees Fahrenheit.

Whisk together the flour and water to make a simple crepe batter.

Step 1:

Over medium heat, in a crepe (or non-stick) pan, spread a very thin layer of butter.

Drop 1/3 cups of batter into the pan, swirl around until there is a very thin layer of batter evenly distributed.

Cook 3-4 minutes until the edges curl up and get brown. Do not flip the crepe; you only want to cook 1 side.

Watch as your crepe undercooks or overcooks, and adjust your heat accordingly.

Don't worry, it takes a while to get this right, you may have to throw away a couple.

Slide the finished crepes cooked-side down onto greased cookie sheets and reserve.

Step 2:

Toss your bacon in the freezer for 10 minutes to make it easier to cut. When firm, cut into 1/4 inch strips

Over a medium heat, render the fat from the bacon until the bacon is medium-crispy and reserve the bacon itself.

Step 3:

Dump the bacon on some paper towels to drain.

Step 4:

In the same pan, saute the onions for 3-4 minutes until soft but not browned. Reserve and let cool.

Step 5:

Mix the cooled onions with the creme fraiche and spread as a thin, even layer onto the crepe.

Step 6:

Add the reserved bacon on top, and press down to make sure everything is one layer.

Bake 15-18 minutes until crispy.

Step 7:

Crispy:

Step 8:

To plate your Bacon & Onion Tart with Creme Fraiche, quarter the tart, dab with a little extra creme fraiche and top with minced chives.