Savory Crepes with a Spinach, Tomato, and Bacon Filling

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Savory Crepes with Spinach, Tomato, and Bacon Filling


Yield: 8 crepes
Time: 45-60 min prep, 30 min rest



Ingredients:

For the crepes:
  • 1 tbsp. melted butter
  • 2 eggs
  • 1 c. + 3 tbsp. milk
  • 1 c. flour
  • 1/4 tsp. salt
For the filling:
  • 5 diced tomatoes
  • 2-3 minced garlic cloves
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. parsley
  • 8 oz. fresh chopped spinach
  • 1 tbsp. olive oil
  • 8 oz. bacon
  • 1 c. cheese (I used an Italian blend)
  • 4 eggs (optional)

Instructions:

  1. Melt the butter for your crepes in the microwave and then set it aside. You don't want to add the hot butter to the cold milk because it might solidify. 
  2. In a large mixing bowl whisk together the eggs and milk. Sift in the flour and salt and beat thoroughly. You don't want there to be any lumps in your batter so you could use a hand mixer or blender. Mix in the butter and allow it to rest for at least 30 minutes. 
  3. While your batter is resting make the filling. In a frying pan heat up the olive oil then add in the diced tomatoes, minced garlic, black pepper, salt, and parsley. Cook for a few minutes and then add in the chopped spinach. Saute until done. Keep warm.
  4. Cook the bacon in a frying pan. If you want you can scramble a couple of eggs and use them for your filling you can do that as well. 
  5. To make the crepes you'll need a circular, flat bottomed frying pan. Place the pan over a medium heat and let it heat up for a few minutes. Very lightly spray the pan and then lift it up away from the stove. Pour ~1/3 cup of batter into the center of the pan and then very quickly tilt it in different directions until the batter completely coats the base. The crepe should be very thin but if you need a little extra batter to cover the bottom of the pan you can add a bit more. Cook the crepe for around 2 minutes and then gently flip it to the other side and cook for an additional 2 minutes. Repeat this step until you are out of batter. 
  6. To assemble the crepe spread some of the tomato spinach mixture onto the upper right quarter of a single crepe. Top with bacon, egg (optional,) and cheese. Fold the crepe in half from left to right and then in half again from bottom to top. Top with parsley and eat. Repeat this step with the remaining crepes. 

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