Spinach & Brie Breakfast Crêpes

SERVINGS

5

PREP TIME

10 min

TOTAL TIME

55 min

GLUTEN FREE

NO



Jones bacon adds a naturally smoky bite to these savory breakfast crêpes. Stuffed with spinach and creamy brie, there’s no better way to start your day.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients
1 (16 oz) package Jones Dairy Farm Dry Aged Bacon
3 eggs, beaten
1 1/2 cups milk
2 tablespoons melted butter, plus extra for cooking
1 cup flour
1/4 teaspoon salt
1 tablespoon olive oil
1/3 cup white onion, diced
2 garlic cloves, minced
5 cups fresh spinach leaves, packed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
4 ounces creamy brie cheese spread
DIRECTIONS
Preheat oven to 350˚F. Add bacon slices to broiler tray with slots or use a baking pain covered in aluminum foil with cooling rack on top. Cook for 15 minutes or until bacon is crispy. Place cooked bacon on paper towel lined plate and set aside.

In medium bowl, combine beaten eggs, milk and melted butter. Whisk to combine.

In separate bowl, whisk together flour and salt. Add wet mixture to dry mixture, and whisk until smooth.

Heat nonstick skillet over medium heat. When hot, use pastry brush to lightly coat skillet with butter.

Add 1/4 cup of the batter to skillet. Tilt pan in all directions to spread out mixture (it should be very thin). Cook for about 3 minutes; use rubber spatula to run around edges of crepe and carefully flip it over and cook for another few minutes, or until golden. Remove to platter. Continue until all batter is used, brushing with additional butter as needed.

Add olive oil to clean skillet over medium heat. When hot, add onions and cook for 3 minutes, or until they begin to soften. Add garlic and cook for another 30 seconds. Turn off heat and add spinach in batches until wilted. Add salt, black pepper, nutmeg and red pepper flakes. Mix to combine; transfer mixture to large bowl.

Chop bacon into small pieces (reserve 4-6 slices) and add to mixture. Toss to combine.

Warm crepes slightly in microwave, or spread out on baking pan and place them in warm oven for a few minutes.

Place crepes on flat surface and spread about 1 tablespoon brie onto 1/4 of crepe, to the edge. Add 2 heaping tablespoons of spinach mixture over brie. Fold crepe in half, then in half again to form triangle. Repeat until all crepes are filled.

Serve with a dollop of tomato salad over top.

Ingredients

Directions

1 (16 oz) package Jones Dairy Farm Dry Aged Bacon
3 eggs, beaten
1 1/2 cups milk
2 tablespoons melted butter, plus extra for cooking
1 cup flour
1/4 teaspoon salt
1 tablespoon olive oil
1/3 cup white onion, diced
2 garlic cloves, minced
5 cups fresh spinach leaves, packed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
4 ounces creamy brie cheese spread
Preheat oven to 350˚F. Add bacon slices to broiler tray with slots or use a baking pain covered in aluminum foil with cooling rack on top. Cook for 15 minutes or until bacon is crispy. Place cooked bacon on paper towel lined plate and set aside.

In medium bowl, combine beaten eggs, milk and melted butter. Whisk to combine.

In separate bowl, whisk together flour and salt. Add wet mixture to dry mixture, and whisk until smooth.

Heat nonstick skillet over medium heat. When hot, use pastry brush to lightly coat skillet with butter.

Add 1/4 cup of the batter to skillet. Tilt pan in all directions to spread out mixture (it should be very thin). Cook for about 3 minutes; use rubber spatula to run around edges of crepe and carefully flip it over and cook for another few minutes, or until golden. Remove to platter. Continue until all batter is used, brushing with additional butter as needed.

Add olive oil to clean skillet over medium heat. When hot, add onions and cook for 3 minutes, or until they begin to soften. Add garlic and cook for another 30 seconds. Turn off heat and add spinach in batches until wilted. Add salt, black pepper, nutmeg and red pepper flakes. Mix to combine; transfer mixture to large bowl.

Chop bacon into small pieces (reserve 4-6 slices) and add to mixture. Toss to combine.

Warm crepes slightly in microwave, or spread out on baking pan and place them in warm oven for a few minutes.

Place crepes on flat surface and spread about 1 tablespoon brie onto 1/4 of crepe, to the edge. Add 2 heaping tablespoons of spinach mixture over brie. Fold crepe in half, then in half again to form triangle. Repeat until all crepes are filled.

Serve with a dollop of tomato salad over top.