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Savory Spinach, Ricotta and Bacon Crepes

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).


Recipe Details

  • Yield: 6 Servings
  • Course:
  1. 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.
  2. 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.
  3. 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.
  4. Pour off all but 2 tablespoons of the bacon fat and return the skillet to the heat. Add the onion, garlic and oregano; cook, stirring occasionally, until softened, 6-7 minutes. Stir in the sundried tomatoes and cook 1 minute. Add the spinach and cook, turning with tongs, until wilted, about 2 minutes. Stir in the ricotta cheese, mozzarella cheese and Parmesan cheese and cook until melted and warm, about 2 minutes. Off the heat stir in the bacon, salt and pepper.
  5. 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.

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