Spinach Bacon Crepes with …

One thing I have been craving with this pregnancy is crepes. Particularly sweet crepes. So I suggested a “Crepe Bar” for our Christmas Eve Dinner. We went all out for the buffet. It was truly spectacular! There were sweet varieties of crepes and these savory crepes. My mom got this recipe from a friend in her neighborhood and OH. MY. GOSH. These crepes are truly phenomenal. So many delicious flavors and textures wrapped up in a delicious crepe. Top these with Hollandaise Sauce, and you have yourself one filling, beautiful and tasty breakfast.  If you are a crepe fan and want to try a scrumptious savory option, MAKE THESE!

Spinach Bacon Crepes with Hollandaise Sauce from chef-in-training.com ...These are the best savory crepes I have ever had!

4.0 from 2 reviews
Spinach Bacon Crepes with Hollandaise Sauce
 
The perfect blend of flavors and textures. These crepes are some of the best savory crepes you will ever try!
Recipe type: Breakfast
Ingredients
CREPES
  • 1½ cups milk
  • 3 eggs
  • 1½ cups flour
  • 2 Tbsp. vegetable oil
FILLING
  • 3 Tbsp. butter
  • 2 cups fresh sliced mushrooms
  • ½ medium sweet onion, finely diced
  • ½ lb. bacon, cooked and finely chopped
  • 1 cup frozen chopped spinach, well drained before measuring
  • ⅓ cup crumbled feta cheese
  • ½ cup Parmesan cheese
  • ½ cup heavy cream
HOLLANDAISE SAUCE
  • ½ cup butter
  • 2 egg yolks
  • 3 Tbsp. fresh lemon juice
Instructions
TO MAKE CREPES
  1. Put milk, eggs, flour and vegetable oil in blender until blend until smooth. Make crepes however you desire and set crepes aside. I use a crepe maker.
TO MAKE FILLING:
  1. Sauté mushrooms and onions in 3 Tablespoons butter. Add cooked and finely chopped bacon, spinach, feta, parmesan cheese and cream. Take off heat and set aside.
  2. Fill crepes with the spinich mixture and Place in a 9x13 baking pan. Bake at 350 degrees F for 15 minutes. Take out and pour Hollandaise sauce over crepes and serve.
While crepes are cooking, MAKE HOLLANDAISE SAUCE:
  1. In sauce pan on low heat, melt ¼ cup butter with the lemon juice. Slowly add and temper egg yolk and cook on low until thickened slightly. Slowly stir in the rest of the butter. Take off heat and pour over crepes.

Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Comments

  1. Oh my, those look delicious, and a crepes bar sounds genius. We did kind of a baked potato bar for New Year’s Eve, but there were no sweet versions, ha!

  2. Sam

    About how many crepes does this make or how many people would it serve at 2 crepes per person.???
    Any help in this area would be appreciated.
    Sam

    • Veronica

      Sam, I made this and got 20 crepes using an 8″ skillet to make the crepes. Eight crepes fit in a 7×11 pan, so I used two 7×11 pans and another oval 1.5 quart pan to cook them all. I wanted to cook half one day and half another; that’s why I didn’t use a 9×13 pan.

  3. Veronica

    These were really good with white sauce instead of the Hollandaise. I also added more Parmesan for the feta and used baby portabello mushrooms and fresh spinach that I wilted. The crepe recipe made 20 crepes (plus the perpetually messy “first crepe”) that I made using an 8-inch skillet.

  4. This is a great lunchtime recipe. Really filling and with some great flavors. The bacon and feta are a good blend and then the spinach cuts through it beautifull.