Bacon Tomato Crepe Recipe

Make the batter

In a medium bowl or blender combine 1 cup flour, 2 large eggs, 1 cup milk, 1/4 cup water, 2 tablespoons melted butter, 1/4 teaspoon salt and 1/2 teaspoon sugar. Whisk or blend until completely smooth and slightly frothy, about 20–30 seconds. Let batter rest at room temperature for 15–30 minutes (this hydrates the flour and yields tender crepes).

If batter thickens after resting, whisk in a tablespoon or two of milk or water to reach a thin, pourable consistency — it should coat the back of a spoon.

Cook the bacon

In a large skillet over medium heat cook 6 slices bacon until crisp, about 6–8 minutes, turning once. Transfer bacon to a paper towel–lined plate to drain; reserve 1 tablespoon bacon fat in the pan (or discard and use oil if preferred). When cool, chop or tear into bite-size pieces.

Sauté the spinach

If you reserved bacon fat, return the skillet to medium heat and add 1 tablespoon olive oil if needed. Add 1 clove minced garlic and cook 30 seconds until fragrant. Add 2 cups baby spinach and sauté until wilted, about 2 minutes. Season with 1/2 teaspoon lemon juice (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove spinach from pan and set aside, squeezing out excess liquid with a spatula or in a sieve.

Prepare tomato and cheese

Core and thinly slice 1 tomato into 1/4" rounds or small dice depending on preference. Shred 1 cup Gruyère or sharp cheddar and keep ready.

Heat the pan

Heat a nonstick crepe pan or 8–10" skillet over medium heat. Brush the surface lightly with melted butter or neutral oil (about 1 teaspoon) before the first crepe and between crepes as needed.

Cook crepes

Stir the rested batter gently. Pour about 1/4 cup (for an 8–9" crepe) of batter into the pan, immediately tilt and swirl to form an even thin circle. Cook until edges lift and underside is lightly golden, about 45–60 seconds. Flip carefully with a spatula and cook the second side 20–30 seconds. Transfer crepe to a plate and keep warm. Repeat to make 8 crepes (adjust quantity if making larger or smaller batches).

Assemble filling into crepes

Working one crepe at a time, place a small handful (about 2 tablespoons) of shredded cheese in the center of the warm crepe. Top with a tablespoon of sautéed spinach, a couple pieces of chopped bacon (about 1–2 slices worth), and 2–3 tomato slices or a tablespoon of diced tomato. Fold the crepe over the filling (fold in half or into a triangle). Return folded crepe to the warm skillet for 1–2 minutes over low heat to melt cheese and warm filling, covering the pan for faster melting if desired.

Finish and serve

Slide crepe to a serving plate. Sprinkle with chopped chives or parsley. Repeat with remaining crepes and filling ingredients. Serve hot with an extra sprinkle of black pepper or a light green salad on the side.