Green Onion Parmesan Crepes with Ricotta, Spinach, Bacon & Mushroom Filling

Step 1

Combine water, milk, eggs & salt in blender or bowl if using a handle blender.

Step 2

Add flour, butter, green onion, and parmesan, blend at high speed for about 1 minute until ingredients are combined.

Step 3

Mixture will be quite thin, just thick enough to coat a spoon.

Step 4

Refrigerate for at least one hour, or overnight.

Step 5

To cook crepes, get a pan on medium heat.

Step 6

Spread a thin film of butter on pan.

Step 7

Pour a 1/4 cup of crepe batter into your pan, slowly rotating the pan with your wrist to spread the batter in a circle.

Step 8

Cook for about 1-2 minutes until crepe begins to brown.

Step 9

Flip and cook for another minute or until browned.

Step 10

Place filling in middle of crepe and roll together, or if folding the crepe, place filling in one quarter of the crepe, fold in half once, and then fold in half once more (resulting in a triangle).

Step 11

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Step 12

Filling

Step 13

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Step 14

Add butter to a pan on medium heat.

Step 15

Once butter has melted, add mushrooms. Saute until mushrooms are tender, about 5-10 minutes, before adding spinach, add one tablespoon of olive oil.

Step 16

Add spinach to pan, cover with lid for about 1 minute.

Step 17

Once spinach begins to wilt, add bacon, garlic powder, and salt & pepper to taste.

Step 18

Stir to mix seasoning in, remove mixture to a bowl once spinach is cooked, add ricotta and mix ingredients together.