Bacon Cream Cheese Crepes

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*12-20 Pepper Bacon Slices, cut in half, cooked and use halved or chopped as desired (We love bacon!)

*Hot Sauce, Frank’s or Hot Sauce of your choice and to taste

*8 ounce Cream Cheese, softened

*Chopped Basil, garnish

*Chopped Bacon, garnish

*Savory Spinach Basil Crepes

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Cream Cheese Spread:

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Cream together and Hot Sauce in a small bowl and spread about 2-3 tablespoons cream cheese spread to the middle of each crepe, next add bacon, bring up the two sides making a log and seal closed with a little cream cheese. Top with Parmesan Cream Cheeses Sauce and garnish as desired.

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Parmesan Cream Cheeses Sauce

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*2 cups Milk

*1 cup Fresh Finley Grated Parmesan Cheese

*2-3 Tablespoons Flour

*2-3 Tablespoons Butter

*Salt and Pepper to taste

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In a sauce pan on medium heat add the flour and butter and make a rue. Then slowly add the milk and cheese. Stir constantly until it thickens. Add salt and pepper. Remove from heat and serve over crepes.

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Makes about 14 filled Crepes

Savory Spinach Basil Crepes

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*2 Large Eggs

*3/4 cup Milk

*1/2 cup Cold Water

*1 cup All-purpose Flour

*3 tablespoons melted Butter

*1/4 Deverle’s Seasoning or favorite seasoned salt

*3/4 cup Fresh Spinach Leaves

*5 Fresh Basil Leaves

*Cooking Spray

*Small non-stick Pan

*Thin Pancake Tuner or heat-resistant Rubber Spatula

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In a blender add the above ingredients for the Savory Crepes and blend/pulse in the blender for about thirty seconds. Do not over-blend it will make a tough crepe.

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Refrigerate the crepe mixture at least 1-2 hours to let crepe bubbles in the batter settle or can be refrigerated overnight.

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Using a heated non-stick pan (omelet pan) sprayed with Pam or favorite cooking spray on medium low heat. Pour about 1/4-1/3 cup crepe mixture in the center of the pan and drizzle in a circle moving the pan until crepe mixture doesn’t spread any longer and cook for about 1 minute and flip on the other side for about another 30 seconds or until slightly golden. (You could also use a crepe maker.)

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Note: Stack crepes in a pile placing a piece of wax paper between each crepe to prevent crepes from sticking together. Your crepes can be made the day before you need them placing them in an airtight container and keep refrigerate up to two days and rewarm in a crock pot on warm for about 1 hour before needed. Enjoy!
Makes about 14-20 Crepes depending on the thickness.

Recipe adapted from Food Network Alton Brown Basic Crepe Recipe

Enjoy!

Lindy