Bacon, Spinach, and Cheese Crepe (30 Minutes + Resting Time)

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Elevate your breakfast-for-dinner game with these savory crepes that combine classic flavors for a delightful bite. A delicate crepe enfolds a filling of sautéed spinach, crispy bacon, and melted cheese. Topped with a perfectly poached egg and an extra sprinkle of cheese, this dish is both elegant and satisfying. It’s a perfect dish to impress guests or enjoy on your own!

  • Prep Time: 5 minutes + batter resting time
  • Cook Time: 25 minutes
  • Total Time: 0 hours
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the crepe:

  • 1 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 2 tbsp melted butter
  • Pinch of salt

For the filling:

  • 2 cups fresh spinach, washed and chopped
  • 4 slices of bacon, cooked and cut into pieces
  • 1 cup grated cheese (e.g., Gruyere or cheddar)
  • 1 tbsp butter or olive oil

For topping:

  • 4 large eggs (for poaching)
  • Grated cheese, for dusting
  • Salt and black pepper, to taste

Instructions

  1. Prepare Crepe Batter (5 minutes): In a blender, combine flour, milk, eggs, melted butter, and a pinch of salt. Blend until smooth. Ideally, let the batter rest for at least 30 minutes to an hour.
  2. Cook the Crepes (4-5 minutes each): Heat a nonstick skillet over medium heat. Add a small amount of butter to coat the pan. Pour about 1/4 cup of batter into the center of the skillet. Quickly tilt and rotate the skillet to spread the batter thinly. Cook until the edges of the crepe begin to lightly brown, then flip and cook the other side.
  3. Prepare the Filling (5-7 minutes): In another skillet, heat butter or olive oil over medium heat. Add the chopped spinach and cook until wilted. Add half of the cheese to the spinach, stirring until melted.
  4. Fill and Fold the Crepes (3-4 minutes each): Lay out each crepe flat. Place a portion of the spinach cheese mixture in the center. Top with bacon pieces.  Fold two opposite sides of the crepe to form a rectangle, then fold the other two sides to form a square pocket.
  5. Poach the Eggs (4-5 minutes): Bring a pot of water to a gentle simmer. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach for about 4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
  6. Assemble and Serve (2 minutes): Place each filled crepe on a plate. Top with a poached egg, a sprinkle of grated cheese, salt, and black pepper.

Notes

Achieving the perfect poached egg can be tricky, but freshness is key. The fresher the egg, the better it will hold together in the simmering water. If you’re new to poaching, try doing one egg at a time. The crepes can also be made ahead of time and reheated in the oven for a quick assemble. Serve with your favorite sides such as fresh fruit, crispy potatoes, or a simple salad. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 6g
  • Sodium: 720mg
  • Fat: 32g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 27g
  • Cholesterol: 355mg

Pair this with...

Very Berry Smoothie

First, grab a handful of fresh or frozen strawberries, blueberries, blackberries, and raspberries. Toss them all into your blender. To make it creamy and dreamy, add a cup of yogurt or almond milk. Need a touch of sweetness? Drizzle in a tablespoon of honey or maple syrup, adjusting to your preference. If you're aiming for an extra boost, consider adding a spoonful of chia seeds or flaxseeds for added nutrients and texture. Whizz everything together until you get a smooth, velvety blend. Pour it out into a chilled glass. Enjoy!

Red Roasted Potatoes

Start by warming up your oven. After washing your red potatoes, slice them ensuring each piece has that lovely skin-on edge. In a big bowl, give those wedges a mix with olive oil, salt, pepper, and perhaps a sprinkle of dried rosemary or garlic for an extra kick. Ensure they're all well-coated. Spread them out on a baking tray, keeping space between each wedge so they roast rather than steam. Into the oven they go, roasting until they're golden and crisp on the outside, yet fluffy inside. Pull them out, maybe give a final seasoning touch or a sprinkle of fresh parsley, and serve.

Simple Biscuits

Begin by preheating your oven. In a mixing bowl, sift together all-purpose flour, baking powder, and a pinch of salt. Cut in some cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Slowly add in milk, stirring just enough to bring the dough together. Turn the dough onto a lightly floured surface and gently knead it a few times. Roll or pat it out to about a half-inch thickness and use a round cutter to stamp out your biscuits. Place them on a baking sheet, slightly touching for softer sides or apart for crisper edges. Bake in the oven until they rise and take on a beautiful golden hue. Pull them out and let them cool slightly, but be sure to enjoy while still warm.

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