Apple Stuffed Bacon Crepes

Ingredients
2 eggs
2 tablespoons canola oil
1 tablespoon sugar plus ¼ cup, divided
1 cup all-purpose flour
1 1/3 cup milk
4 oz cooked bacon, chopped
Filling
3 tablespoons unsalted butter
1 Granny Smith apples, medium diced 
2 Fuji apples, diced medium 
½ cup lightly packed brown sugar 
2 teaspoons cinnamon 
2 teaspoons freshly squeezed lemon juice, 
1 tablespoon all-purpose flour 
8 ounces cream cheese softened 
Nutmeg, for garnish 

Directions 
In a blender, combine eggs, oil, 1 tablespoon sugar, flour, bacon, and milk. Blend until well combined and completely smooth.

Allow batter to rest in the refrigerate for at least 30 minutes.

Heat a nonstick skillet (or greased) over medium high heat. Pour a small amount of crepe batter into the pan, and move the pan in a circular motion to coat the entire bottom of the pan with batter. Cook about thirty to sixty seconds, or until the edges of the batter bubble slightly.

Flip the crepe and cook about 30 more seconds or until fully cooked. Set aside on plate. 

In a medium skillet over medium heat, melt the butter. Stir in the apples, brown sugar, 1 teaspoon cinnamon, lemon juice, and flour. Cook, stirring occasionally until apples are slightly softened and liquid is bubbly, about 4 to 6 minutes. Add 1/4 cup water, if necessary to loosen the sauce. 

In a medium bowl, mix the cream cheese, ¼ cup sugar, and 1 teaspoon cinnamon. Spread the cream cheese mixture on each layer of each crepe. Top with apple filling. Garnish with grated nutmeg. 

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