June 11, 2016
Fresh Tomatoes, Breakfast, Lunch,
Pork, Bacon, Dairy, Cheese, Monterey Jack, Vegetables, Spinach, North American, Brunch, Father's Day, Mother's Day, Oven Bake, Stove Top, Make it from scratch more
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"Here is a Farmers Almanac Blue Ribbon recipe. Recipe creation by Dale Barker from Crystal City Texas and submitted for the Spinach Festival."
To make the crepes, combine the flour, eggs, milk, salt, and butter in a blender or food processor.
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.
Cook quickly on both sides. Butter the pan before cooking each crepe.
Set the crepes aside while preparing the filling.
To make the filling, cook the bacon in a large skillet.
Remove the bacon from the pan, reserving the drippings, and drain. Crumble when cool.
In about 2 tablespoons of bacon fat, saute the onion until soft.
Add the spinach, tomatoes, and crumbled bacon. Stir in the sour cream, ¾ cup of the cheese, Tabasco, and salt and pepper to taste.
Mix thoroughly. Cook until the cheese is melted.
Preheat the oven to 350 degrees F.
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.
Put a little additional filling on top and sprinkle with the remaining ¼ cup cheese. Bake until bubbly, about 15 to 20 minutes.
YIELDS: 12 Crepes
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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.