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!

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

Find it online: https://www.heresyourdinner.com/bacon-spinach-and-cheese-crepe-30-minutes-resting-time/