Spinach Artichoke & Bacon Savoury Crepe with Hollandaise Sauce

I love, love, LOVE breakfast. I could eat breakfast for every meal of the day. I really enjoy going out for breakfast (a very rare occurrence, now that we've got kids!), but I always have such a hard time figuring out what to order because I want to eat it ALL! The Hungry Man Breakfast with sausages, bacon, eggs, and pancakes? Yes, please! Stuffed French Toast? Happily! Crepes with bananas and Nutella? Um, yeah!!
Problem being, Brian doesn't like sweet stuff for supper, and he already eats 2 eggs for breakfast every day - so I don't get to make breakfast for dinner very often.

A Near-Perfect Crepe Pour

Last week, however, I had bacon on the counter, artichoke hearts in the cupboard, spinach in the freezer, and no desire to make or eat casseroles. Cue the Savoury Crepe Pankcake Dinner!

A Much More Typical (for me!) Crepe Pour

I used Marya's crepe recipe that she picked up in France, but tripled it (which worked out well for two VERY hungry adults and two moderately hungry little ones - leaving a few for dessert pancakes at the end of supper and a few for me for breakfast for the morning!). I chilled the pancake batter for an hour or two, and then started making the pancakes well before supper time - it takes a while to make them all - you can store them (covered) in a warm oven until supper is ready to be served. I made the filling ahead of time as well, and just reheated close to dinner time. (Because we all know that there's nothing we'd like to be doing less in that hour leading up to dinner - otherwise known as The Witching Hour.) Then, in about the five minutes before dinner, I made the Hollandaise Sauce in the KitchenAid (way easier than doing on the stovetop!)

Easiest Crepe Recipe Ever - tripled or quadrupled (for a family of 4+)

1 Batch of Hollandaise Sauce - Prepare right before serving meal (I make it in the KitchenAid Stand Mixer instead of using a blender - it has worked well for me so far!)

Spinach, Artichoke, & Bacon Filling (See below for recipe)

1 Cup Shredded Cheddar Cheese

Assemble your crepes as you would a fajita. Roll up, eat with knife and fork, and enjoy! 

Spinach, Artichoke, & Bacon Filling for Savoury Crepes

Ingredients:

• 1 tbsp oil or bacon drippings
• 1 large yellow onion, diced (a mandolin will dice it for you in less than a minute!)
• 1 box (~283g) of chopped or whole leaf frozen spinach, thawed and drained
• 1 can (~400g) of quartered artichoke hearts, chopped
• 1/2 package of bacon, cooked (have you ever tried cooking bacon in the oven?)
• salt and pepper to taste

Directions:

1. Heat oil/bacon drippings over medium heat in frying pan. Add onions, and reduce heat. Cook, stirring infrequently, for ~10 minutes (so the onions are almost caramelized)
2. Add spinach. Cook for several minutes until the remaining moisture in spinach has evaporated.
3. Add artichoke hearts and bacon and mix thoroughly. Cook for 5 minutes on low.
4. Salt/pepper to taste.

This recipe can be easily adapted for #MeatlessMonday by removing the bacon from the filling.