Crepes can be intimidating. If you have ever seen the street vendors that whip one up for you on the side of the road, they take the batter and whip around the little stick that makes the process just seem like magic. They must know something I don't. Right??

That stick is more like a wand. Those crepes are magical.

I don't have a little stick, but i do have all the resources a man who is squarely in the middle class can access. So lets dive into the wonderful world of crepes, but with a twist. Since I did not prepare to cook this in the morning, when most sensible people would have this breakfast confectionery, we are making the more robust version. Dinner crepes. Crepes stuffed with meat and vegetables. We are going to break it up into two parts. the first one will be about just the crepes and then the filling that goes inside.

Perseverance is Everything

Crepes are just like any other pancake recipe, the only difference is that the ratio of milk, eggs, and flour is different. For regular fluffy pancakes, the batter includes way more flour and some baking powder to help it rise. So really, crepes use LESS ingredients then regular pancakes.

The proper way to make the crepes is to mix together all the wet items, eggs and milk, and then slowly add more and more flour to the mix all the while keeping the mixture smooth. I forgot all about that.

I am not left handed, I am just trying to hold a giant camera

It is OK! just persevere. Regardless how you add the ingredients into the bowl once everything is put in, just start mixing. And mixing, and mixing. Get all the clumps out of the mixture. If you see even one damn clump, mix that bowel for another 3 minutes. THIS is the secret I have found for having smooth crepes.

Dats smooth

Add in melted butter after the mix is done and mix some more (I swear, we are done mixing now). Now have your skillet slightly preheated and add in 1/4th cup of batter. Swirl the skillet around to cover all sides so that everything is evenly coated. It would be best if there are no holes left over.

I call it Jack' ol' Lantern In perspective

Flip after the batter is no longer runny, and then remove until we can fill these suckers with filling.

Spinach, Actually Delicious

I have always been a proponent that being good in kitchen just requires no fear. If something doesn't come out just right, then ehh, it was your first attempt. Who cares? A lot of delicious things can be made simply by just trying a new recipe out. Case in point: this spinach, bacon, garlic, and onion filling.

Fry the bacon to the point that its hard and then set aside. Fill up the skillet with the crushed garlic and diced onions and saute them for a couple minutes, Then start adding in the spinach to the mix, along with salt, black pepper, nutmeg, and red pepper flakes. The Spinach has to be added in waves to ensure that it will break down in the pan. Crush the bacon and return it to the pan.

Thank god I am an omnivore

Now Brie in All Together

I am disappointed in myself for the pun and I accept the shame, but it was necessary for the segue.

Through out this whole recipe I was using almond milk instead of regular milk, because my body hates me. At this point it has all been non-diary. You, dear reader, have the option here to add spreadable brie cheese to the mix.

*optional step: add spreadable brie to 1/4th of crepe.*

Take some of the spinach/bacon mixture and place it on top of the brei and then fold the crepe in half and then in 1/4th.

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Recipe

1 pound of bacon
3 eggs, beaten
1-1/2 cup milk
2 tablespoons melted butter, plus extra for the skillet
1 cup flour
1/4 teaspoon salt
1 tablespoon olive oil
1/3 cup diced white onion
2 garlic cloves, minced
5 cups packed fresh spinach leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
4 ounces creamy Brie cheese spread

Instructions

Cook the bacon: preheat the oven to 350 degrees F. Add the bacon slices to a broiler tray with slots (so the excess grease will fall through as it cooks). Cook for about 15 minutes or until the bacon is crispy. Note: If you don’t have a roasting pan, use a baking pan covered in aluminum foil.
Place the cooked bacon on a plate covered with a layer of paper towels to help absorb excess grease. Set aside.
In a bowl, combine the beaten eggs, milk, and melted butter. Whisk to combine.
In a separate bowl, whisk together the flour and salt. Add the wet mixture to the dry mixture, and whisk until smooth.
Add a nonstick skillet to the stovetop over medium heat. When hot, use a pastry brush to lightly coat the skillet with butter.
Add 1/4 cup of the batter to the skillet. Tilt the pan in all directions to spread out the mixture (it should be very thin).
Cook for about 3 minutes, and use a rubber spatula to run around the edges of the crêpe. Carefully flip it over and cook for another few minutes, or until it turns golden.
Remove and place on a platter. Continue until all the batter is used.
Add the olive oil to a clean skillet over medium heat. When hot, add the onions and cook for about 3 minutes, or until they begin to soften.
Add the garlic and cook for another 30 seconds. Turn off the heat and add the spinach (you will need to do this in batches), along with the salt, black pepper, nutmeg, and red pepper flakes. Mix to combine. The spinach will wilt from the heat of the skillet.
Once all the spinach has been added and has wilted, transfer the mixture to a large bowl.
Chop the bacon into small pieces (reserve 5-6 slices of the bacon to use later) and add to the mixture. Toss to combine.
You can warm the crepes slightly in the microwave, or spread them out on a baking pan and place them in a warm oven for just a few minutes.
Place the crepes on a flat surface in front of you. Spread about 1 tablespoon of the Brie into less than a 1/4-section of the crêpe, to the edge.
Add 2 heaping tablespoons of the spinach mixture over the Brie. Fold the crêpe in half, then in half again to form a triangle. Do this until all the crêpes and used and folded.
Serve with a dollop of tomato salad over the top.