Preheat oven to 375°F. Lay the sliced bacon on a rack set on top of a baking sheet. Brush golden syrup on top. Roast bacon in the oven for 20 minutes, or until crisp. Set aside.

Meanwhile, in a large microwave-safe bowl, heat the milk and butter together in 30-second blasts in microwave until butter is melted. Let cool slightly.

Add in flour, eggs and salt, stirring until the mixture is smooth. Heat a large skillet over medium heat. Melt a small amount of butter, spreading it so that it coats the pan evenly. Ladle in about ¼ of the crêpe batter, swirling so that it covers the bottom of the pan. Once most of it has set, loosen the edges and flip over, allowing the rest to cook. Repeat with remaining batter.

Fill the crepes with Nutella, fold in half twice until they are in the shape of a triangle and warm it up for approximately 45 seconds in the microwave. Top with a spoonful of coconut milk and sprinkle with candied bacon.