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In a saucepan, bring the maple syrup and wine to the boil. Put the blueberries in a large bowl, pour the mix over and leave to cool. In another large bowl, whisk the eggs, yolks and sugar together, then whisk in the cream and kirsch, followed by the flour. Leave to stand for a few mins – the mixture should be the consistency of pancake batter.
While the batter rests, lay the bacon on a wire rack over a roasting tin and dust with icing sugar. Bake at 180C/160C fan/gas 4 for 25 mins or until crisp. Divide the blueberries and their sauce between six shallow ceramic dishes, then pour over the batter. Cook in the same oven as the bacon for 25 mins until puffed up and slightly golden. Serve with the candied bacon, a drizzle of maple syrup and crème fraîche, if you like.