One of the best things about crepes (blintz, swedish pancake, whatever you call it) is that you can fill it with almost anything you heart desires! Traditionally we have sweet crepes filled with jam or nutella, but this morning I really wanted some protein to kick off the weekend. Crepes can be cooked in a pan and you don't even have to flip them over if you time it just right. These are sinfully easy but light on your waistline.
Crepe batter
1 cup milk
2 eggs
1 cup flour
1 tablespoon melted butter
splash of vanilla extract (optional)
1. Combine all ingredients in a blender or food processor and mix well until combined, about 15 seconds.
2. Place in a bowl in the fridge and let sit at least an hour to allow the mixture to bind together, this will help later when you are cooking the crepes.
3. When you are ready to cook the crepes, heat a nonstick pan or cast iron skillet over medium high heat. Lightly brush with butter or drizzle a hint of olive oil in the pan.
4. Scoop 1/4 cup of the batter into the hot pan and carefully swirl the batter around by tilting the pan.
5. Cook just under 2 minutes and the top will be set
6. Repeat until batter is gone. This recipe makes about 8 crepes.
Spinach Bacon Filling
4 cups spinach
3-4 very small new potatoes or fingerling potatoes, sliced very thin
4 slices bacon
salt/pepper
parmesan cheese
1. Heat a separate skillet over medium high heat. Add bacon strips and let cook until desired crispiness.
2. Remove bacon from the pan, leave the bacon fat in and add the thinly sliced potatoes. Allow them to cook until crisp and brown, about 7-8 minutes.
3. Add the spinach and use tongs to help it wilt down
4. Remove from heat and add salt, pepper and grated parmesan
5. To assemble the crepes, fill evenly with the spinach filling and roll. Serve with hot sauce if desired.
