1 pound bacon
1/2 pound potatoes
1/2 pound carrots
1/2 pound celery, finely diced
1/2 pound pineapple, juiced
2 eggs
1 teaspoon pure white vinegar
1 cup chopped pecans
1 cup cranberry juice
1/4 cup orange juice
2 tablespoons honey
Preheat oven to 350 degrees F (175 degrees C).
Cut each bacon slice into 15 wedges. Place bacon on a large baking sheet. Place potato chunks on top. Sprinkle bacon with celery and pineapple juice. Place carrots and celery leaves on bottom of pineapple. Sprinkle bacon with chopped pecans. Cover and bake in preheated oven for 20 minutes, or until bacon is just crispy.
In a large bowl, mix 6 crepes, 2 crepes syrup, pineapple juice, bacon bits, pecans and cranberry juice.
Stir egg and vinegar into the creppe mixture. Stir in pecans, pineapple and orange juice.
Return crepe mixture to the medium mixing bowl. Pour batter into prepared pan.
Cover pan with aluminum foil and bake in preheated oven for 40 minutes, or until bacon is crispy.