Savory Crepe Lorraine Recipe
Filled with bacon, spinach, and parmesan, topped with hollandaise sauce.
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Ingredients
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Crepe Batter
Filling
Hollandaise Sauce
Method
Crepe Preparation
- 1
Make the Crepe Batter
In a mixing bowl, combine the all-purpose flour and salt. Whisk together until well mixed. In a separate bowl, beat the eggs and then add the milk and melted butter. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth. Let the batter rest for at least 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of the crepe batter into the skillet, swirling to spread it evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for an additional 1 minute. Repeat with the remaining batter, stacking cooked crepes on a plate.
Filling Preparation
- 3
Prepare the Filling
In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and drain on paper towels. In the same skillet, add the fresh spinach and sauté until wilted, about 2-3 minutes. Combine the cooked bacon, sautéed spinach, and grated parmesan cheese in a bowl.
Hollandaise Sauce Preparation
- 4
Make the Hollandaise Sauce
In a saucepan, melt the butter over low heat until it is completely melted but not bubbling. In a separate bowl, whisk the egg yolks with lemon juice and salt until pale. Gradually add the melted butter while whisking continuously until the sauce thickens. Add a pinch of cayenne pepper for flavor.
Assembly and Serving
- 5
Assemble the Crepes
Take one crepe and fill it with a generous portion of the bacon, spinach, and parmesan mixture. Fold the crepe in half, then in half again to form a wedge. Repeat for remaining crepes.
- 6
Serve
Place the filled crepes on plates and drizzle with warm hollandaise sauce. Serve immediately.