Savory Crepe Recipe
Bacon, mushrooms, spinach, onions and Swiss cheese, scrambled with two eggs, rolled in a crepe and topped with hollandaise sauce, served with hashbrowns
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Ingredients
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Crepe Batter
Filling
Hollandaise Sauce
Hashbrowns
Method
Crepe Batter
- 1
Make the Crepe Batter
In a mixing bowl, whisk together 1 cup of all-purpose flour, 2 large eggs, 1.5 cups of milk, 2 tablespoons of melted butter, and 0.5 teaspoon of salt until smooth. Let the batter rest for 30 minutes.
Filling
- 2
Prepare the Filling
In a large skillet, cook 4 slices of bacon over medium heat until crispy. Remove bacon and chop into small pieces. In the same skillet, add 1 cup of sliced mushrooms, 0.5 medium chopped onion, and cook until soft. Add 2 cups of fresh spinach and the chopped bacon, stirring until the spinach wilts. In a bowl, whisk together 2 eggs, season with salt and pepper to taste, and pour into the skillet. Scramble everything together until the eggs are cooked through. Sprinkle 1 cup of Swiss cheese over the filling and mix until melted. Remove from heat.
Hollandaise Sauce
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously. Slowly drizzle in 1 cup of melted butter until the sauce thickens. Season with salt and cayenne pepper to taste. Remove from heat.
Hashbrowns
- 4
Prepare Hashbrowns
Peel and grate 2 medium potatoes. Rinse them under cold water to remove excess starch, then pat dry with a towel. Heat 2 tablespoons of oil in a skillet over medium heat. Add the grated potatoes, season with salt and pepper, and cook for about 5-7 minutes on one side until golden brown. Flip and cook the other side until crispy.
Assemble
- 5
Assemble the Crepe
Heat a non-stick skillet over medium heat. Pour a ladle of crepe batter into the skillet, swirling to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another minute. Remove the crepe from the skillet and place a generous portion of the filling in the center. Roll the crepe around the filling and place it on a plate. Repeat with remaining batter and filling. Top the crepes with hollandaise sauce and serve with hashbrowns on the side.
