Spinach Bacon Crepes with Hollandaise Sauce

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 4 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
  • 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.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: breakfast

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  1. Lea Ann (Cooking On The Ranch)

    Love your idea of a crepe bar. And why oh why don't I make crepes more often. This recipe is inspiring me to do so. Sounds really good Nikki.

  2. Joanna

    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!

  3. Deborah

    I am totally drooling over these!! I am a huge crepe fan and could eat these for breakfast, lunch or dinner!

  4. 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.

    1. Veronica

      Sam, I made this and got 20 crepes using an 8" skillet to make the crepes. Eight crepes fit in a 7x11 pan, so I used two 7x11 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 9x13 pan.

  5. 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.

  6. Rachelle B.


    Love your recipes, thanks for letting us try them. It won't let me rate it with 5

  7. viv


    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.

  8. Natalie

    I was wondering if you could give me an exact yield or how many people can be served two crepes using your recipe? Or specifically how many crepes does the filling fill? I had a hard time finding it on your site, and need it for my university culinary class.

    Thank you for posting awesome recipes!

  9. Lauren


    These crepes are absolutely delicious! A word for all you hollandaise virgins-- whisk the hell out of it because that will help it thicken! I initially ended up with scrambled egg yolks in a pool of lemon/butter, but after whisking it thicken a lot and it turned out really well! I'm definitely saving this recipe!

  10. Sharon


    This was delicious, but I found the hollandaise significantly more lemony than any I've ever tasted. Family wouldn't eat that part. Might try with less than 3 tbsp next time.