Crepes Filled With Spinach Vera Cruz - Blue Ribbon

8-12
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"Here is a Farmers Almanac Blue Ribbon recipe. Recipe creation by Dale Barker from Crystal City Texas and submitted for the Spinach Festival."

Original recipe yields 8-12 servings
OK
  • FOR CREPES
  • FOR SPINACH FILLING

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

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 & Variations


No special items needed.

Related

Daily Inspiration

Made these delicious spinach crepes tonight for our dinner. I used fresh spinach and roma tomatoes. The only change I made was to reduce the amount of sour cream to 1/2 cup as 1 cup seemed too much. Served these delicious crepes along with a side salad.

(9 Jan 2018)