Smoked Artichoke-Spinach and Goat Cheese Crepes with Scrambled Eggs and Mustard Cream

Breakfast Recipe Entry for PMA Foodservice "Top Chef" competition

Nutrition Information

Calories: 2564
Protein: 160g
Carbs: 150g
Fiber: 38g
Sugar: 31g
Sodium: 4900mg
Fat: 140g

Recipe Information

Serves: 4
Prep Time: 45 minutes
Cook Time: 15 minutes

Ingredients:

For the Crepes:
2 ea Large Cooked and Smoked Artichoke Hearts

(See Cooking an Artichoke Heart Chef Style)

4 ea 12+ inch Crepes (see recipe below)
8 slices English Style Dry Cured Bakers Back Bacon
16 oz. Fresh Spinach, blanched and dried (see preparation below)
6 oz. Herbed Goat Cheese (see recipe below)
8 ea Large Eggs
8 fl oz Mustard Sauce (see recipe below)

Note: Additional Ingredients Below for Savory Crepes

Directions:

  1. Prepare ingredients listed above ahead-as needed
  2. In a large skillet on medium heat, cook the Baker’s Back Bacon. This bacon is English style- sliced very thick and dry cured, so be sure not to overcook it.
  3. Trim approx. 2 inches from either side of each crepe
  4. Spoon or Pipe a small amount of softened goat cheese along the width of the crepe
  5. Lay ¼ of the blanched spinach over the goat cheese
  6. Scramble your eggs and season with salt, pepper and a dash of cream (optional)
  7. Lay the scrambled eggs onto the spinach. Roll the crepes and place onto 4 pre-warmed plates
  8. Thinly slice the cooked & smoked artichoke hearts; lay along the top of the crepes
  9. Ladle with the mustard sauce and serve with Baker’s Back Bacon

SAVORY CREPE BATTER
1 cup Flour
2 ea large Eggs
1-¼ cups Milk
2 Tbsp. Canola Oil
2 Tbsp. Italian Parsley, chopped
2 Tbsp. Chives, chopped
Salt and Black Pepper

  1. Add eggs and milk to a blender. Gently pulse. Add the flour and pulse until smooth.
  2. Strain and add the herbs, salt and black pepper. Allow this base to set for an hour before cooking.
  3. Heat a 14-inch non stick pan, coat with minimum butter.
  4. Add a very thin layer of batter, when the surface appears dry and color forms around the edge, flip and cook for a further 30 seconds until golden.

FRESH SPINACH BLANCHING METHOD:

  1. Bring a large pot of water to a rolling boil
  2. Add a generous amount of salt
  3. Add the spinach and cook for approx. 45 seconds or until tender
  4. Strain and place into ice water right away to cool
  5. Squeeze as much water from the spinach as possible
  6. Place on kitchen paper until ready to use

HERBED GOAT CHEESE
1 ea Garlic clove, minced
6 oz Goat cheese, at room temperature
3oz Cream cheese, at room temperature
2 T Parmesan cheese, grated
1 T Chives, chopped
2 T Parsley, chopped
¼ teaspoon black pepper

• Simply combine all of the above and place into piping bag

MUSTARD SAUCE
2 cup Milk
¼ cup butter unsalted, melted (½ stick)
¼ cup Flour
2 Tbsp. Mustard whole grain
Pinch cayenne
Pinch salt
Method:

  1. In a thick bottomed pan melt the butter
  2. Add the flour and stir over heat
  3. Gradually add the milk stirring continuously on low heat
  4. When a silky smooth consistency has been reached, turn heat to lowest and cook for 15 mins (I like to use a little greased parchment on top of the sauce to prevent skinning.
  5. Add Mustard, Salt and Cayenne Pepper

 

See other great Artichoke recipes, chef videos, and more.

Recipe Reviews

These crepes are amazing! The goat cheese and mustard sauce add such a powerful and rich flavor to these crepes. They are easy to make and very fillin

trish
Jun 28, 2016

These crepes are amazing! The goat cheese and mustard sauce add such a powerful and rich flavor to these crepes. They are easy to make and very filling.

Winning recipe of the 2011 Flavor/TopChef Contest at Produce Markeing Association Foodservice conference in Monterey, CA.

Kori Tuggle
Jul 31, 2011
MontereyCA

Winning recipe of the 2011 Flavor/TopChef Contest at Produce Markeing Association Foodservice conference in Monterey, CA.

Ocean Mist Farms , USA 5.0 5.0 2 2 These crepes are amazing! The goat cheese and mustard sauce add such a powerful and rich flavor to these crepes. They are easy to make and very filling.
Submit your review
Select a rating