Savory Spinach Bacon Cheese Crepes

A close up of a savory crepes filling

A warm and savory breakfast of spinach bacon and cheese crepes.


Units Scale

The Crepes

  • 1 cup Bob's Red Mill 1 to 1 Gluten free flour (or preferred flour blend )
  • 1/8 tsp Salt
  • 2 tsp Oil (Olive oil, avocado oil or even butter)
  • 3 Eggs
  • 2 cups Milk


  • 6 Strips Bacon (Chopped into 1/4 inch pieces )
  • 2 cups Spinach
  • 1/2 cup Shredded cheese (Cheddar or Mexican blend)


  1. Combine the flour, salt, and eggs with a whisk and slowly add in the milk. Whisk thoroughly to remove any lumps. Let batter rest 30 minutes or overnight.
  2. Place a 10" skillet on the stove and turn the burner to medium-high.
  3. Once the pan is hot take a ¼ measuring cup and fill with batter. Pour the batter in to the center of the hot pan, then tilt the pan in a half circle to spread the batter out thin.
  4. Cook for 1-3 minutes until the top it set and the bottom is golden brown. Carefully flip and cook for another 10-30 seconds to brown the other side. Remove from pan and repeat until batter is all used up.
  5. After crepes have been cooked cover them with lid or inverted plate to keep them warm.
  6. Using the same pan sauté the bacon until it reaches your preferred doneness. I like mine crispy. When the bacon is done remove it to a paper towel lined bowl.
  7. Pour out most of the bacon fat and return the pan to the burner. Add in the greens and sauté until wilted.
  8. To assemble the crepes lay out some wilted greens in a strip in the middle of the crepe, then sprinkle with back bits and cheese. fold one side of the crepe inward to cover the filling and then repeat with the other side to finish off the crepe. Repeat with remaining crepes and filling. Top with bacon bits and cheese if desired and serve.

Keywords: bacon, Cheese, Crepes, Gluten free, savory, Spinach