I recently had lunch at a Korean sushi place (Korean sushi?!), and being allergic to fish and seafood, I got a little excited when I saw they had something called the “Canadian Dream Roll”. With visions of back bacon dancing through my head, I looked more closely at the menu, only to discover that it had rice, nori (kelp), and prawns. I mean, at least they could have put in some PEI lobster or something! Sure, I wouldn’t be able to eat it, but at least it would have some Canadian element.

So I took it upon myself to create a REAL Canadian Dream Roll. Living close to Québec, I suppose it was inevitable that it would take on a Québecois flavour.

The essential ingredients… crepe batter, julienne potatoes, back bacon, and maple syrup.

While pouring the crepes, I turned the potatoes into hash browns.

Check out the crepe flipping action!

After the hash browns were ready, I sliced the back bacon (Americans call this ‘Canadian bacon’ – they are playing into my Canadian Dream Roll plan) into strips, and glazed it with maple syrup. 80% of the world’s maple syrup is produced in Québec. I might have made that up.

Once all is cooked, I’m ready to roll.

One thing that stumped me for a while was how to get the whole thing to stay together. Then it hit me – cheese! Of course, the natural choice was cheddar, but I only had Monterey Jack in my fridge. Nobody’s perfect.

To help the cheese hold everything together, it took just a few seconds on the griddle.

Et voilà! A truly Canadian Dream Roll, complete with maple syrup for dipping.

There are a couple of things I would have done differently – like cutting the round edges off of the crepes only after I rolled them, and putting cheese all the way through for better stickiness, but all in all, Chris said it was, “mmm…mmmm… yummy”. No macaroni and cheese pie, but how can you compete with the ultimate comfort food?

Bon apetit!

Being a huge fan of chicken and watermelon, when I heard word of this unique twist on sushi, I had to find out more. I'm curious about the Canadian content though that comprises this sushi of yours. Crepes are French in origin (France French not Quebec, not that there's anything wrong with that.) and I think you could have went with a beavertail base instead. Combining that with back bacon, maple syrup and cheese curds - BOOYAH! - an even more Canadian Dream Roll. ... Hmm, I got a taste for tacos now.

I am totally on board with the cheese curds - I tried to figure out how I could make this with poutine instead of hash browns. But I must disagree on the crepes. Any French Canadian sugar shack will serve you crepes like mine - not the soft, sweet delicate French crepes (that are so delicious on the Champs Elysees with marron creme or Nutella), but the thicker crepes that I could only achieve with my big clumsy Canadian hands.