Crepe Lorraine Recipe
scrambled eggs; bacon; spinach & parmesan. topped with mornay; bacon & parmesan cheese.
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Ingredients
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Crepe Batter
Filling
Mornay Sauce
Garnish
Method
Crepe Batter
- 1
Prepare the Crepe Batter
In a mixing bowl, whisk together the flour and salt. In another bowl, combine the milk and eggs. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Mix in the melted butter. Let the batter rest for 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to evenly coat the bottom. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for an additional minute. Repeat with the remaining batter.
Filling
- 3
Cook the Bacon and Spinach
In a large skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels. In the same skillet, add fresh spinach and sauté until wilted. In a bowl, scramble the eggs and season with salt. Add the cooked spinach and crumbled bacon to the egg mixture, and stir in grated parmesan.
- 4
Mornay Sauce
- 5
Assembly
- 6
Assemble the Dish
Preheat the oven to 350°F (175°C). Place the filled crepes in a baking dish, pour the mornay sauce over the top, and sprinkle with additional parmesan cheese and crumbled bacon. Bake for 15-20 minutes until heated through and the top is golden.