A pinch of cayenne in the crepe batter adds just a hint of heat to these savory, satisfying crepes. Serve them for brunch, lunch or a light supper. The filling may be made be made hours ahead, and the crepes up to one week ahead (or longer, and frozen).
- Course: Lunch
- All Purpose Flour
- baby spinach
- cayenne pepper
- Dried Oregano
- freshly grated Parmesan cheese
- garlic cloves
- ground black pepper
- large eggs
- oil-packed sundried tomatoes
- shredded mozzarella cheese
- unsalted butter
- Vidalia or other sweet onion
- whole milk ricotta cheese
- For the crepes: combine the flour, salt and cayenne pepper in a medium bowl. Combine the eggs, milk and butter in a separate bowl. Slowly whisk the egg mixture into the flour mixture until smooth. Let the batter stand at least 30 minutes or cover and refrigerate overnight.
- Heat a 9 1/2-inch nonstick crepe pan over medium. Whisk the batter and pour 1/4 cup into the crepe pan, tilting in all directions to evenly cover the bottom. Cook until the crepe is set and very lightly browned, about 1 1/2 minutes. Turn the crepe over and cook 20 seconds longer. Transfer the crepe to a plate and repeat with the remaining batter.
- For the filling: heat a large nonstick skillet over medium heat. Add the bacon and cook, turning occasionally, until crisp, 7-8 minutes. Transfer the bacon to a plate lined with paper towels and drain. Crumble the bacon when it cools.
- Pour off all but 2 tablespoons of the bacon fat and return the skillet to the heat. Add the onion, garlic and oregano
- To assemble: place a crepe on a work surface and spoon 1/4 cup of the spinach mixture across the lower third. Roll the crepe up jellyroll style and repeat with the remaining crepes and filling.