Crepes Filled With Spinach Vera Cruz - Blue Ribbon
Recipe: #24039
June 11, 2016
Categories: Breakfast, Bacon, Cheese, Monterey Jack, Spinach, Brunch, Fathers Day, Mothers Day, Oven Bake, Fresh Tomatoes, more
"Here is a Farmers Almanac Blue Ribbon recipe. Recipe creation by Dale Barker from Crystal City Texas and submitted for the Spinach Festival."
Original is 8-12 servings
Ingredients
- FOR CREPES
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- FOR SPINACH FILLING
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Nutritional
- Serving Size: 1 (182.5 g)
- Calories 241.5
- Total Fat - 12.7 g
- Saturated Fat - 7 g
- Cholesterol - 83.1 mg
- Sodium - 413.8 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 1.1 g
- Sugars - 4.2 g
- Protein - 12.6 g
- Calcium - 250.1 mg
- Iron - 0.8 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.1 mg
Step by Step Method
TO MAKE THE CREPES
Step 1
To make the crepes, combine the flour, eggs, milk, salt, and butter in a blender or food processor.
Step 2
Brush a 4- to 6-inch skillet or crepe pan with butter. Pour in about 1-½ tablespoons of the batter and tilt the pan so that the batter covers the bottom.
Step 3
Cook quickly on both sides. Butter the pan before cooking each crepe.
Step 4
Set the crepes aside while preparing the filling.
TO MAKE THE SPINACH FILLING
Step 5
To make the filling, cook the bacon in a large skillet.
Step 6
Remove the bacon from the pan, reserving the drippings, and drain. Crumble when cool.
Step 7
In about 2 tablespoons of bacon fat, saute the onion until soft.
Step 8
Add the spinach, tomatoes, and crumbled bacon. Stir in the sour cream, ¾ cup of the cheese, Tabasco, and salt and pepper to taste.
Step 9
Mix thoroughly. Cook until the cheese is melted.
Step 10
Preheat the oven to 350 degrees F.
Step 11
Place about 2 tablespoons of spinach filling on each crepe, roll it up, and place, seam side down, in a buttered 9 X 13-inch baking dish.
Step 12
Put a little additional filling on top and sprinkle with the remaining ¼ cup cheese. Bake until bubbly, about 15 to 20 minutes.
Step 13
YIELDS: 12 Crepes
Tips
No special items needed.
2 Reviews
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