Latvian Bacon Crepes Recipes

PIRAGI - LATVIAN BACON BUNS

Steps:

• In a heavy non stick pan sauté onions and bacon until the onions are translucent and most of the bacon fat has rendered.
• Add ground pepper to taste.
• Leave this mixture to cool completely while you are making the dough. I usually make the bacon/onion mix the day before and leave it in my fridge until I am ready to use it. The bacon mixture is easier to work with when cold.
• Place yeast and water in a small bowl, put aside for the yeast to activate. It will froth up.
• In a small saucepan add butter, milk and sugar. Warm over a low heat until butter has melted and sugar has dissolved into the milk.
• When milk mixture has cooled to lukewarm stir through beaten egg, yeast and water.
• Place two cups of the plain flour and salt in a large bowl, pour liquid over and stir to combine.
• Once combined add the remaining flour. Mix until all ingredients have come together, then leave to rest in the bowl for 10 minutes.
• Once rested turn dough out on to a lightly floured surface and knead until dough is smooth and elastic, about 5 - 10 minutes.
• Place dough back in to a lightly oiled bowl and cover. Leave dough to raise, around 1½ hours or until doubled in size.
• Preheat oven 180 deg C (360 deg F)
• Once dough is ready, start pulling off a walnut size pieces of dough. Work them in to a ball in your hand then tease them out to a circle. Place a tablespoon of the bacon mixture, and bring the edges of the dough together. Seal the bun in a torpedo shape.
• Place formed buns on a baking tray that has been lined with baking paper.
• Mix the beaten egg and water together to make an egg wash. Brush egg wash mixture on buns. Place buns in oven and bake until golden, 12-15 minutes.Repeat with the remainder of the mixture and dough.
• Once out of the oven they are ready to eat.
• Piragi can also be frozen once cooled.

PIRAGI LATVIAN BACON ROLLS

Steps:

• Fry bacon and ham in pan for about five minutes. Drain and cool in fridge.
• Sprinkle yeast over warm water and sugar. let stand 10 minutes.
• Scald milk in a saucepan.
• Add sugar, salt, and butter. Allow mixture to cool until it is lukewarm.
• Add 3 1/2 cups flour, sour cream, egg yolks and yeast.
• Beat with spoon until smooth and shiny.
• Cover bowl and let rest for 1 hour.
• Turn out on floured board and gradually add remaining flour kneading until dough is elastic.
• Let rise another 45 mins Preheat oven to 400.
• Roll out dough until about 1/4 inch thick.
• Cut circles into dough. A small drinking glass is ideal size.
• Spoon 1 tsp of filling on to each circle.
• Fold over. Press and tuck under seam.
• Place rolls on greased cookie sheet and brush with beaten egg.
• Let rise about 20 minutes.
• bake at 400 for 10 mins or until golden brown.

LATVIAN BACON CREPES

Steps:

• Fry 1 lb. bacon until crispy. Remove from pan and place on paper towel to absorb grease. Do not discard grease in pan but remove from heat.
• While bacon is frying, mix together flour, egg, and milk (add more flour or milk until batter is the consistency of syrup}.
• Melt butter in second frying pan over medium heat. Pour thin layer of batter until bottom of pan is covered. Once top of crepe is set, flip to other side. Cook crepe until light brown.
• Next add sour cream to pan with warm bacon grease. Spread bacon mixture over finished crepe. Roll crepe and serve immediately.