SUBSCRIBE BY EMAILSpinach, Bacon, and Brie Breakfast Crêpes are a delightful way to start the day. Gather up a handful of ingredients to make this dish, and start the day off right (of course these crêpes are also fabulous as a breakfast-for-dinner meal)!
I used to be scared to death at the thought of making crêpes…until I made them. For me, there was a cultural mystique about them that left me thinking, “Maybe this is a dish best left to the crêperies of Europe, or for the brunches served at fancy restaurants.” Au contraire!
Spinach, Bacon, and Brie Breakfast Crêpes
Do you love the thought of an ultra-thin pancake around warm, wilted and seasoned spinach tossed with crispy bacon and creamy Brie cheese?
If that isn’t enough to motivate you into making this recipe, you may just love the fact that they’re elegant enough to serve for a special brunch, and easy enough to make for breakfast on a Saturday morning.Easy to make & fabulous! Spinach, Bacon & Brie Crêpes #breakfast #crêpes Click To Tweet
Spinach, Bacon, and Brie Breakfast Crêpes are a delight, and once you make them you’ll wonder what took you so long to try your hand at crêpes. To add a touch more fabulousness to this dish, I used Jones Dairy Farm’s Dry Aged Cherrywood Smoked Sliced Bacon. I cooked a pound, but held back 5-6 pieces of the bacon from this recipe. I also made a simple tomato salad to serve over the top of these savory crêpes.
I love the flavor of this bacon. It’s not too smoky, and it has just a touch of sweetness that works well with the other ingredients in this recipe. You can find Jones Dairy Farm products like this bacon, turkey and chicken sausage, ham, Canadian bacon, and pork on the shelves at retailers nationwide.
Jones Dairy Farm products are certified gluten-free, and are made with premium ingredients and contain no fillers, binders, preservatives, allergens or MSG.
I hope you enjoy Spinach, Bacon, and Brie Breakfast Crêpes. I think they might taste even better when you know how easy it is to master this French-inspired classic! Now that you have the basic recipe for crêpes, you can fill them with so many different and delicious ingredients, from sweet to savory. What type of crêpe is your favorite?
For another delicious breakfast dish that includes Jones Dairy Farm All Natural Pork, check out my recipe for Skillet Pork Migas with Roasted Tomatillo Salsa.
Yields 10
Save RecipeIngredients
- 1 pound favorite bacon, cooked
- 3 eggs, beaten
- 1-1/2 cup milk
- 2 tablespoons melted butter, plus extra for the skillet
- 1 cup flour
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/3 cup diced white onion
- 2 garlic cloves, minced
- 5 cups packed fresh spinach leaves
- 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
Instructions
- Cook the bacon: preheat the oven to 350 degrees F. Add the bacon slices to a broiler tray with slots (so the excess grease will fall through as it cooks). Cook for about 15 minutes or until the bacon is crispy. Note: If you don’t have a roasting pan, use a baking pan covered in aluminum foil.
- Place the cooked bacon on a plate covered with a layer of paper towels to help absorb excess grease. Set aside.
- In a bowl, combine the beaten eggs, milk, and melted butter. Whisk to combine.
- In a separate bowl, whisk together the flour and salt. Add the wet mixture to the dry mixture, and whisk until smooth.
- Add a nonstick skillet to the stovetop over medium heat. When hot, use a pastry brush to lightly coat the skillet with butter.
- Add 1/4 cup of the batter to the skillet. Tilt the pan in all directions to spread out the mixture (it should be very thin).
- Cook for about 3 minutes, and use a rubber spatula to run around the edges of the crêpe. Carefully flip it over and cook for another few minutes, or until it turns golden.
- Remove and place on a platter. Continue until all the batter is used.
- Add the olive oil to a clean skillet over medium heat. When hot, add the onions and cook for about 3 minutes, or until they begin to soften.
- Add the garlic and cook for another 30 seconds. Turn off the heat and add the spinach (you will need to do this in batches), along with the salt, black pepper, nutmeg, and red pepper flakes. Mix to combine. The spinach will wilt from the heat of the skillet.
- Once all the spinach has been added and has wilted, transfer the mixture to a large bowl.
- Chop the bacon into small pieces (reserve 5-6 slices of the bacon to use later) and add to the mixture. Toss to combine.
- You can warm the crepes slightly in the microwave, or spread them out on a baking pan and place them in a warm oven for just a few minutes.
- Place the crepes on a flat surface in front of you. Spread about 1 tablespoon of the Brie into less than a 1/4-section of the crêpe, to the edge.
- Add 2 heaping tablespoons of the spinach mixture over the Brie. Fold the crêpe in half, then in half again to form a triangle. Do this until all the crêpes and used and folded.
- Serve with a dollop of tomato salad over the top.
Notes
I cooked a pound of bacon, and used all except for 5-6 pieces for this recipe. I also served a basic tomato salad with these crêpes to serve over the top.
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