These rich crepes are excellent with a crisp green salad. Prepare the crepes and pesto ahead of time to make assembling easier.
A New World style white like New Zealand Sauvignon Blanc has enough dimension to carry the richness of this dish without weighing it down; recommended producers include Kim Crawford, Villa Maria and Brancott.
- For the crepes
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 1/4 teaspoon salt
- 4 tablespoons butter in all, 2 tablespoons melted
- For the pesto
- 2 cups packed fresh basil leaves
- 1/4 cup grated Romano or Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- For the filling
- 6 strips bacon
- 1 large tomato, seeded and diced
- 4 cups fresh baby spinach
- 1/4 cup finely chopped red onion
- 4 ounces smoked gouda or provolone, shredded
- 1 large or 2 small avocados, diced
To make the crepes: Blend the flour, eggs, milk, salt, and the 2 tablespoons melted butter in a blender until smooth. Cover and refrigerate at least 30 minutes, or up to overnight, to allow air bubbles to escape. Gently stir the batter.
Heat a 6- or 7-inch nonstick crepe pan or skillet over medium heat. Melt 1 teaspoon of the remaining butter in the pan. Ladle or pour 2 to 3 tablespoons of batter into the pan, tilting the pan to cover it completely. Cook the crepe until the edges begin to turn brown, about 1 minute. Turn the crepe over and cook another 15 seconds. Invert the crepe onto a plate.
Repeat the cooking process, adding more butter as needed to the pan and adjusting the heat so the crepes don’t burn, stacking the crepes as they are done. If making crepes ahead of time, store them in the refrigerator between layers of wax paper up to 2 days or in the freezer up to 2 months. Reheat before using.
To make the pesto: Combine the basil, cheese, pine nuts, and garlic in a food processor or blender, stopping to push the basil down until chopped thoroughly. With the motor running, add the olive oil in a steady stream until thoroughly combined. Season with salt and pepper. Makes 1 cup pesto.
To make the filling: In a skillet, cook the bacon until crisp; drain on paper towels, and crumble. Drain the bacon grease from the skillet (don’t wipe out the skillet) and add the tomato, spinach, and red onion. Cook, stirring, over medium heat until the spinach is wilted and the tomatoes are warm, about 4 minutes. Remove the skillet from the heat and stir in the crumbled bacon, cheese, and avocados.
To assemble: Lay the crepes out on the countertop. Spread about 2 teaspoons of the pesto on each crepe. Spoon equal amounts of filling on the crepes and roll them up. Place in a buttered 9- by 13-inch ovenproof dish and, if desired, heat in a preheated 400 degree F. oven until warmed through, about 5 minutes.