In a bowl, whisk together buttermilk, flour, black pepper, eggs and sugar until smooth.

Preheat the oven to 400 degrees. Place bacon on a lined sheet and cook until crisp, about 10 minutes. Remove from the oven and keep warm while you make the crepes.

Heat a non-stick skillet over medium-high heat. Add a dollop of butter and, when melted, add ¼ cup of crepe batter to the skillet and swirl so that the batter covers the pan. When bubbles begin to form on the surface and edges are brown, flip the crepe and cook until the other side is brown. Repeat with remaining batter.

Serve the crepes topped with bacon and drizzle with birch syrup.