Crepes Filled with Spinach Vera Cruz

Cooking & Recipes


Dale Barker, Crystal City, Texas -- Spinach Festival, Crysta


12 crepes



1 cup flour
2 eggs
1-3/4 cups milk
1/2 teaspoon salt
1 tablespoon butter, melted


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.



3 strips bacon
1/4 cup chopped onion
1 cup cooked fresh or frozen spinach, squeezed dry
2 medium-size tomatoes, peeled, seeded, and chopped
1 cup sour cream
1 cup shredded Monterey Jack cheese, divided
dash of Tabasco
salt and pepper


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 9x13-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.

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