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!
  • 1½ cups milk
  • 3 eggs
  • 1½ cups flour
  • 2 Tbsp. vegetable oil
  • 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
  • ½ cup butter
  • 2 egg yolks
  • 3 Tbsp. fresh lemon juice
  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.
  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.
Recipe by Chef in Training at https://www.chef-in-training.com/spinach-bacon-crepes-hollandaise-sauce/