These Bacon and Egg Florentine Crepes transform delicate crepes into a spectacular meal with crispy bacon, soft eggs, tender spinach, and rich hollandaise. Perfect for a lazy weekend brunch or a special dinner, they feel fancy but are surprisingly approachable. Once you master this recipe, you’ll be making these Bacon and Egg Florentine Crepes for every occasion.
Nothing beats a great Bacon and Egg Florentine Crepes. Whether you're a fan of Savory Crepes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Bacon and Egg Florentine Crepes
- Elegant & approachable: Impressive yet simple to master with practice.
- Perfect balance: Crispy bacon, fluffy eggs, tender spinach, and silky hollandaise.
- Incredibly versatile: Ideal for brunch, holidays, or a quick dinner.
- Make-ahead friendly: Prepare crepes in advance for easy assembly.
Ingredients & Tools
For the crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp melted butter
- pinch of salt
For the filling:
- 8 slices thick-cut bacon
- 6 large eggs
- 3 tbsp cream
- 200 g fresh spinach
- 1 small shallot (minced)
- 2 tbsp butter
- salt and black pepper to taste
For the hollandaise:
- 3 large egg yolks
- 1 tbsp lemon juice
- 150 g unsalted butter (melted)
- pinch of cayenne pepper
- salt to taste
For garnish:
- Fresh chives, chopped
Tools: 8-inch non-stick skillet, blender or whisk, two mixing bowls, medium saucepan, spatula
Notes: Using whole milk and real butter in the crepe batter ensures they’re tender and rich, while the thick-cut bacon gives you that satisfying crunch. Don’t skip the fresh lemon juice in the hollandaise—it cuts through the richness beautifully.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 22 g |
| Fat: | 38 g |
| Carbs: | 20 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. Crepes cook quickly, and the hollandaise requires your attention, so having everything measured and within reach makes the process smooth and enjoyable.
- Why rest the crepe batter? Letting the batter sit for at least 15–20 minutes allows the flour to fully hydrate and the gluten to relax, which results in more tender, less chewy crepes.
- Use a good non-stick skillet. An 8-inch non-stick skillet is ideal for these crepes—it gives you the perfect size and ensures they release easily without sticking or tearing.
- Don’t overcook the eggs for the filling. You want them softly scrambled and still a bit wet, as they’ll continue to cook slightly when you assemble and serve the crepes.
- Fresh spinach vs. frozen. I highly recommend fresh spinach here—it wilts quickly and has a brighter flavor and better texture than frozen, which can be watery.
How to Make Bacon and Egg Florentine Crepes
Step 1: Start by making the crepe batter. In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend until completely smooth—you shouldn’t see any lumps. Alternatively, you can whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 15 minutes while you prepare the other components.
Step 2: Cook the bacon. Place the bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crispy and browned. This should take about 8–10 minutes. Transfer the bacon to a paper towel-lined plate to drain, then chop it into small pieces. Reserve about a tablespoon of the bacon fat in the skillet.
Step 3: Wilt the spinach. In the same skillet with the reserved bacon fat, sauté the minced shallot over medium heat until softened, about 2 minutes. Add the fresh spinach in batches, stirring until it’s all wilted and vibrant green. Season with a pinch of salt and pepper, then transfer to a bowl and set aside.
Step 4: Scramble the eggs. In a medium bowl, whisk the eggs with the cream, salt, and pepper until well combined. Melt the 2 tablespoons of butter in a clean skillet over low heat. Pour in the eggs and cook gently, stirring slowly with a spatula, until they’re just set but still soft and creamy. Fold in the chopped bacon and wilted spinach. Remove from heat.
Step 5: Cook the crepes. Heat your non-stick skillet over medium heat. Lightly grease it with butter or oil. Pour about ¼ cup of batter into the center of the pan, then immediately swirl the pan to coat the bottom evenly. Cook for about 1–2 minutes, until the edges look set and the bottom is lightly golden. Flip carefully and cook for another 30–45 seconds on the other side. Stack the cooked crepes on a plate as you go.
Step 6: Make the hollandaise sauce. This is easiest in a blender. Add the egg yolks and lemon juice to the blender and blend for a few seconds until combined. With the blender running on low, slowly drizzle in the hot melted butter in a thin, steady stream. The sauce will emulsify and thicken as you go. Season with salt and a pinch of cayenne pepper.
Step 7: Assemble the crepes. Lay a crepe flat on a plate. Spoon a generous portion of the bacon, egg, and spinach filling down the center. Fold the sides over the filling, then drizzle generously with the hollandaise sauce. Garnish with freshly chopped chives and serve immediately.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days. Reheat gently in a skillet.
- Freezer: Freeze crepes (without sauce) separated by parchment for up to 2 months. Thaw before reheating.
- Reviving: Warm crepes in a dry skillet over low heat to restore pliability. Reheat hollandaise gently, whisking in a splash of warm water if needed.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon dressing cut through the richness of the crepes beautifully, balancing the meal.
- Roasted cherry tomatoes on the vine — Their sweet, concentrated flavor and juicy burst provide a lovely contrast to the savory, creamy elements on the plate.
- Buttery roasted asparagus — The tender-crisp texture and mild, earthy flavor of asparagus pair wonderfully with the eggs and hollandaise.
Drinks
- A classic mimosa — The bubbly, citrusy notes of orange juice and champagne feel celebratory and help cleanse the palate between bites.
- Freshly brewed coffee — A rich, dark roast coffee provides a bitter counterpoint that highlights the savory, buttery flavors of the dish.
- Bloody Mary — The spicy, tangy profile of a well-made Bloody Mary stands up boldly to the hearty bacon and egg filling.
Something Sweet
- Fresh fruit platter with mint — A colorful assortment of seasonal fruits offers a light, refreshing finish that doesn’t overwhelm after a rich meal.
- Lemon ricotta cookies — These soft, cake-like cookies with a zesty glaze continue the citrus theme from the hollandaise in a sweet, delightful way.
- Dark chocolate-covered strawberries — Elegant, simple, and just sweet enough to feel like a treat without being too heavy.
Top Mistakes to Avoid
- Overmixing the crepe batter. While you do want it smooth, mixing too vigorously after the flour is incorporated can develop gluten and make the crepes tough instead of tender.
- Pouring too much batter into the pan. This will give you thick, pancake-like crepes instead of delicate, thin ones. A ¼ cup measure is your best friend here.
- Adding the butter too quickly to the hollandaise. If you dump the hot melted butter in all at once, the sauce is likely to break. A slow, steady stream is essential for a smooth, emulsified sauce.
- Overcooking the scrambled eggs. They should be soft, creamy, and slightly wet when you take them off the heat, as they’ll continue to cook from residual heat. Dry, rubbery eggs will ruin the texture of your filling.
Expert Tips
- Tip: To keep cooked crepes warm and pliable, stack them on a plate covered with a clean kitchen towel or placed in a low oven (around 100°C). This prevents them from drying out or becoming brittle.
- Tip: If your hollandaise sauce breaks or looks curdled, don’t panic! Start with a fresh egg yolk in a clean bowl and whisk in the broken sauce very slowly, drop by drop at first, until it re-emulsifies.
- Tip: For an even more flavorful filling, try using smoked bacon or pancetta. The smoky notes add another layer of depth that pairs wonderfully with the eggs and spinach.
- Tip: If you’re new to flipping crepes, use a thin, flexible spatula to lift the edge and peek underneath. When it’s golden, you can either flip it with the spatula or give the pan a confident flick of the wrist.
- Tip: For a herbaceous twist, add a tablespoon of finely chopped fresh tarragon or dill to the hollandaise sauce—it complements the eggs and spinach beautifully.
FAQs
Can I make the crepes ahead of time?
Absolutely! Cooked crepes store wonderfully. Let them cool completely, then stack them with parchment paper between each one to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. To reheat, simply warm them in a dry skillet over low heat or in the microwave for a few seconds until pliable.
What can I use instead of bacon for a vegetarian version?
You can easily omit the bacon and use sautéed mushrooms or sun-dried tomatoes for a savory, umami-rich element. For a similar smoky flavor, a pinch of smoked paprika added to the spinach while it wilts works wonders. The dish will still be deeply satisfying and flavorful.
My hollandaise sauce is too thick. How can I thin it out?
If your hollandaise becomes too thick, the easiest fix is to whisk in a teaspoon of warm water at a time until it reaches your desired consistency. Be careful not to add too much, or it can become watery. You can also use a little extra lemon juice if you want to maintain the tangy flavor.
Can I use frozen spinach instead of fresh?
You can, but you’ll need to adjust the preparation. Thaw the frozen spinach completely, then squeeze out as much excess water as humanly possible using a clean kitchen towel. If you skip this step, the extra moisture will make your filling watery and can cause the crepes to become soggy.
Why did my first crepe turn out poorly?
Don’t worry, this is totally normal! The first crepe is often a test—it helps you gauge the right heat of the pan and the right amount of batter. It might be a little too pale, too dark, or oddly shaped. Just adjust the heat or batter amount for the next one and consider the first a tasty snack for the cook!
Bacon And Egg Florentine Crepes
Make impressive Bacon and Egg Florentine Crepes for brunch or dinner. This easy recipe features crispy bacon, eggs, spinach & hollandaise. Get the recipe now!
Ingredients
For the crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp melted butter
-
1 pinch salt
For the filling:
-
8 slices thick-cut bacon
-
6 large eggs
-
3 tbsp cream
-
200 g fresh spinach
-
1 small shallot (minced)
-
2 tbsp butter
-
salt and black pepper (to taste)
For the hollandaise:
-
3 large egg yolks
-
1 tbsp lemon juice
-
150 g unsalted butter (melted)
-
1 pinch cayenne pepper
-
salt (to taste)
For garnish:
-
Fresh chives (chopped)
Instructions
-
Start by making the crepe batter. In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend until completely smooth—you shouldn’t see any lumps. Alternatively, you can whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 15 minutes while you prepare the other components.01
-
Cook the bacon. Place the bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crispy and browned. This should take about 8–10 minutes. Transfer the bacon to a paper towel-lined plate to drain, then chop it into small pieces. Reserve about a tablespoon of the bacon fat in the skillet.02
-
Wilt the spinach. In the same skillet with the reserved bacon fat, sauté the minced shallot over medium heat until softened, about 2 minutes. Add the fresh spinach in batches, stirring until it’s all wilted and vibrant green. Season with a pinch of salt and pepper, then transfer to a bowl and set aside.03
-
Scramble the eggs. In a medium bowl, whisk the eggs with the cream, salt, and pepper until well combined. Melt the 2 tablespoons of butter in a clean skillet over low heat. Pour in the eggs and cook gently, stirring slowly with a spatula, until they’re just set but still soft and creamy. Fold in the chopped bacon and wilted spinach. Remove from heat.04
-
Cook the crepes. Heat your non-stick skillet over medium heat. Lightly grease it with butter or oil. Pour about ¼ cup of batter into the center of the pan, then immediately swirl the pan to coat the bottom evenly. Cook for about 1–2 minutes, until the edges look set and the bottom is lightly golden. Flip carefully and cook for another 30–45 seconds on the other side. Stack the cooked crepes on a plate as you go.05
-
Make the hollandaise sauce. This is easiest in a blender. Add the egg yolks and lemon juice to the blender and blend for a few seconds until combined. With the blender running on low, slowly drizzle in the hot melted butter in a thin, steady stream. The sauce will emulsify and thicken as you go. Season with salt and a pinch of cayenne pepper.06
-
Assemble the crepes. Lay a crepe flat on a plate. Spoon a generous portion of the bacon, egg, and spinach filling down the center. Fold the sides over the filling, then drizzle generously with the hollandaise sauce. Garnish with freshly chopped chives and serve immediately.07
Not what you're looking for?
