These spinach and bacon breakfast crepes offer a decadent yet balanced start to your day. They combine delicate French crepes with a hearty filling of crispy bacon, tender spinach, and melty cheese. This spinach and bacon breakfast crepes recipe is perfect for a special brunch or a slow weekend morning.
Looking for Spinach and Bacon Breakfast Crepes inspiration? You'll love what we have! Explore more Savory Crepes recipes or discover our Crockpot Recipes favorites.
Why You’ll Love This Spinach and Bacon Breakfast Crepes
- Elegant yet easy: Crepes are simpler than they look with foolproof steps.
- Perfect savory-salt balance: Crispy bacon, earthy spinach, and rich cheese create harmony.
- Incredibly versatile: Easily swap fillings like mushrooms or different cheeses.
- Make-ahead friendly: Prepare batter and filling components the night before.
Ingredients & Tools
For the Crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp salt
For the Filling:
- 200 g bacon, chopped
- 150 g fresh spinach
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 120 g grated Gruyère cheese (or a sharp cheddar)
- 100 g cream cheese, softened
- Pinch of freshly grated nutmeg
- Salt and black pepper to taste
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, and a flexible spatula.
Notes: Using whole milk and real butter in the crepe batter is non-negotiable for that classic, tender texture and rich flavor. For the bacon, a thicker-cut variety works best as it provides a more substantial bite and crisps up beautifully without burning.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 21 g |
| Fat: | 31 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Get your batter right. The key to thin, lacy crepes is a very thin batter. If it looks like thick pancake batter, it’s too heavy. Don’t be afraid to add a splash more milk or water until it easily coats the back of a spoon.
- Let the batter rest. This is the secret weapon! Resting the batter for at least 30 minutes (or even overnight in the fridge) allows the gluten to relax, which results in much more tender, less rubbery crepes.
- Wilt your spinach properly. After cooking the bacon, use that glorious rendered fat to wilt the spinach. It will soak up all that smoky flavor. Just make sure to squeeze out any excess liquid once it’s cooled, or your filling will be watery.
- Embrace the non-stick. A good non-stick skillet is your best friend here, especially for your first few crepe-making attempts. It gives you the confidence to swirl and flip without any stressful sticking.
How to Make Spinach and Bacon Breakfast Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl. Once smooth, let the batter rest at room temperature for at least 30 minutes. You’ll notice it might thicken slightly as it rests; that’s normal.
Step 2: Cook the Bacon and Vegetables. While the batter rests, place your skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s brown and crispy. This should take about 6-8 minutes. Use a slotted spoon to remove the bacon, leaving the beautiful rendered fat behind. Add the diced shallot to the hot fat and cook for 2 minutes until softened, then add the garlic and cook for another 30 seconds until fragrant.
Step 3: Wilt the Spinach. Add all the fresh spinach to the skillet with the shallots and garlic. It will look like a lot, but it wilts down dramatically. Use tongs to toss it in the hot fat until it’s fully wilted and dark green, which should take just 1-2 minutes. Transfer the spinach mixture to a colander and, once it’s cool enough to handle, squeeze out as much liquid as you can. This step is crucial for a non-soggy filling!
Step 4: Prepare the Filling. In a medium bowl, combine the wilted and squeezed spinach, the crispy bacon, grated Gruyère, cream cheese, and a pinch of nutmeg. Season with a little black pepper (be careful with salt as the bacon is already salty). Mix everything together until well combined. The cream cheese acts as a wonderful binder, making the filling creamy and easy to handle.
Step 5: Cook the Crepes. Give your rested batter a quick stir. Heat your non-stick skillet over medium heat and add a tiny knob of butter, swirling to coat the pan. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and dry and the bottom is lightly golden. Then, slide your flexible spatula underneath and flip! Cook for another 30-45 seconds on the second side. Transfer to a plate and repeat with the remaining batter.
Step 6: Assemble and Serve. Lay a crepe flat on your work surface. Place a few tablespoons of the spinach and bacon filling in a line down the center. Fold the two sides over the filling, or roll it up like a cigar. You can serve them immediately, or for extra indulgence, place them seam-side down back in the warm skillet for a minute to get the outside a little crisp. Serve right away while they’re warm and the cheese is melty.
Storage & Freshness Guide
- Fridge: Store unfilled crepes and filling separately in airtight containers for up to 2 days.
- Freezer: Freeze unfilled crepes between parchment paper in a sealed bag for up to 1 month.
- Reviving: Reheat crepes in a dry non-stick skillet over low heat until warm and pliable.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with a light lemon vinaigrette cuts through the richness of the crepes beautifully and adds a fresh, crisp element to your plate.
- Roasted cherry tomatoes — Toss a handful of cherry tomatoes with olive oil, salt, and pepper and roast until they burst. Their sweet, acidic juiciness is a perfect counterpart to the savory, salty filling.
- Buttery sautéed mushrooms — A mix of cremini mushrooms sautéed in butter with a hint of thyme adds an earthy, umami-rich component that complements the bacon and spinach wonderfully.
Drinks
- A classic mimosa — The bright, bubbly citrus from a mimosa is a brunch classic for a reason; it cleanses the palate and adds a celebratory feel to the meal.
- Freshly squeezed orange juice — For a non-alcoholic option, a tall glass of cold, fresh OJ provides a sweet and tangy contrast that balances the savory notes of the crepes perfectly.
- A rich coffee or latte — A strong, hot coffee is the ultimate companion to a hearty breakfast, enhancing all the warm, savory flavors and giving you that morning energy boost.
Something Sweet
- Mixed berry compote — A quick compote of strawberries, raspberries, and blueberries cooked down with a little sugar offers a sweet and slightly tart finish that rounds out the entire brunch experience.
- Dark chocolate shavings over Greek yogurt — For a lighter sweet note, a dollop of thick Greek yogurt with a sprinkle of dark chocolate provides a creamy, slightly bitter contrast that feels sophisticated and satisfying.
- Warm maple syrup for drizzling — Don’t knock it ‘til you try it! A tiny drizzle of real maple syrup over the savory crepes creates an incredible sweet-and-salty flavor combination that is simply divine.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. A thick batter makes heavy, pancake-like crepes instead of delicate, lacy ones. If your batter doesn’t pour easily and thinly coat the pan, it needs more liquid.
- Mistake: Not squeezing the spinach. I’ve messed this up before too, and it leads to a watery filling that can make your beautiful crepes soggy. Taking that extra minute to squeeze is a game-changer.
- Mistake: Cooking over too high heat. High heat will burn the crepes before they cook through, giving you a bitter outside and a raw, gummy inside. Medium heat is your sweet spot for a perfectly golden crepe.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this makes them difficult to roll and more likely to burst open. A little filling goes a long way.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or 1/4 cup measure for every crepe ensures they are all the same size and thickness, which helps them cook evenly. Consistency is key here.
- Tip: Keep cooked crepes warm. As you cook, stack the finished crepes on a plate and cover them loosely with a clean kitchen towel. This keeps them warm and pliable for filling without getting soggy.
- Tip: Brown the filled crepes. For an extra layer of flavor and texture, after assembling, place the filled crepes back into a buttered skillet over medium heat for a minute per side to get the outside golden and slightly crisp.
- Tip: Experiment with fresh herbs. Stir a tablespoon of freshly chopped chives or parsley into the filling right at the end. It adds a wonderful pop of fresh color and a bright, herbal note that lifts the whole dish.
FAQs
Can I make the crepe batter ahead of time?
Absolutely, and I highly recommend it! You can make the batter up to 24 hours in advance. Just keep it covered in the refrigerator. The resting time actually improves the texture. You might need to add a tiny splash of milk or water to thin it back out if it thickens in the fridge. Give it a good whisk before you start cooking.
My first crepe always turns out badly. What am I doing wrong?
Don’t worry, this is so common it’s practically a rule! The first crepe is often a test for the pan’s temperature and to lightly grease it. It often comes out a little too buttery or oddly shaped. Just consider it the cook’s treat, adjust your heat if needed, and move on to the next one. The second crepe is almost always perfect.
Can I use frozen spinach instead of fresh?
You can, but you need to prepare it properly. Thaw a 10-ounce package of frozen chopped spinach completely, then squeeze it in a clean kitchen towel until it’s as dry as you can possibly get it. Using frozen without thorough squeezing will definitely result in a watery filling.
What’s the best way to reheat leftover crepes?
The best method is to gently reheat them in a dry non-stick skillet over low heat for a minute or two on each side. You can also microwave them for 20-30 seconds, but they may lose a little of their texture. I don’t recommend reheating them once they are filled, as the filling can make them soggy.
Can I make these crepes gluten-free or dairy-free?
For gluten-free, a 1:1 gluten-free flour blend works quite well in crepe batter. For dairy-free, use a plant-based milk and a neutral oil instead of butter in the batter, and for the filling, use dairy-free cream cheese and your favorite melty vegan cheese. The bacon will still provide that crucial savory flavor.
Spinach And Bacon Breakfast Crepes
Make perfect Spinach and Bacon Breakfast Crepes with this easy recipe. A savory, elegant brunch dish that's surprisingly simple. Get the step-by-step guide now!
Ingredients
For the Crepes:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp salt
For the Filling:
-
200 g bacon (chopped)
-
150 g fresh spinach
-
1 small shallot (finely diced)
-
2 cloves garlic (minced)
-
120 g grated Gruyère cheese (or a sharp cheddar)
-
100 g cream cheese (softened)
-
pinch freshly grated nutmeg
-
Salt and black pepper (to taste)
Instructions
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In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl. Once smooth, let the batter rest at room temperature for at least 30 minutes. You’ll notice it might thicken slightly as it rests; that’s normal.01
-
While the batter rests, place your skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s brown and crispy. This should take about 6-8 minutes. Use a slotted spoon to remove the bacon, leaving the beautiful rendered fat behind. Add the diced shallot to the hot fat and cook for 2 minutes until softened, then add the garlic and cook for another 30 seconds until fragrant.02
-
Add all the fresh spinach to the skillet with the shallots and garlic. It will look like a lot, but it wilts down dramatically. Use tongs to toss it in the hot fat until it’s fully wilted and dark green, which should take just 1-2 minutes. Transfer the spinach mixture to a colander and, once it's cool enough to handle, squeeze out as much liquid as you can. This step is crucial for a non-soggy filling!03
-
In a medium bowl, combine the wilted and squeezed spinach, the crispy bacon, grated Gruyère, cream cheese, and a pinch of nutmeg. Season with a little black pepper (be careful with salt as the bacon is already salty). Mix everything together until well combined. The cream cheese acts as a wonderful binder, making the filling creamy and easy to handle.04
-
Give your rested batter a quick stir. Heat your non-stick skillet over medium heat and add a tiny knob of butter, swirling to coat the pan. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and dry and the bottom is lightly golden. Then, slide your flexible spatula underneath and flip! Cook for another 30-45 seconds on the second side. Transfer to a plate and repeat with the remaining batter.05
-
Lay a crepe flat on your work surface. Place a few tablespoons of the spinach and bacon filling in a line down the center. Fold the two sides over the filling, or roll it up like a cigar. You can serve them immediately, or for extra indulgence, place them seam-side down back in the warm skillet for a minute to get the outside a little crisp. Serve right away while they're warm and the cheese is melty.06
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