Bacon, Artichoke, Spinach and Cheese Stuffed Crepes, with Brabant Potatoes, and Horseradish Cream

By: Brooke Smith | Alabama's13.com
Published: July 23, 2009

Bacon, Artichoke, Spinach and Cheese Stuffed Crepes, with Brabant Potatoes, and Horseradish Cream

For the Crepes (if you prefer, good quality frozen crepes are available at your grocer)
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter

Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)
Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate. Reserve

For the Stuffing
2 large Globe Artichokes, cooked, peeled and cleaned into hearts, sliced ½ in thick (Canned artichoke hearts can be substituted, but rinse them well first)
8 oz. Apple Smoked Bacon, dice into ¼ “ pieces
1 large Leek, sliced thinly and rinsed
1 medium Red Onion, sliced thinly
8 oz Baby Spinach, washed
6 oz. Smoked Gouda Cheese, shredded
4 oz. Heavy Cream
1 Tbsp. Garlic, minced
Kosher Salt, Freshly Ground Black Pepper

Place a large heavy bottomed sauté pan over medium high heat. Place the bacon in the pan and cook for five minutes, or until the bacon begins to crisp, and much of the fat is rendered out. Add the garlic, the leeks, and the red onion, and cook stir often, until the onions and the leeks turn translucent. Add the artichokes and the spinach, cook for a minute, then add the cream, allowing it to reduce by half. Stir in the cheese, season wi the salt and pepper, reserve.

For the Horseradish Sour Cream-
8 oz. Sour Cream
2 Tbsp. Prepared Horseradish
1 oz. Buttermilk
1 Tsp. freshly chopped Parsley
Kosher Salt, Freshly Ground Black Pepper

Whisk all ingredients together, season and reserve.

For the Brabant Potatoes
2 Large Yukon Gold Potatoes, peeled and diced into ½” cubes
1 tsp. Garlic, minced
1 Green Onion, thinly sliced
1 Tbsp. Unsalted butter, softened
Kosher Salt, Freshly Ground Black Pepper

Place a small pot of salted water on to boil. Add the potatoes, and simmer them until they are half cooked. Remove from the water, cool. Place a sauté pan on medium high heat. Add the butter, then the garlic, and cook the garlic until it begins to turn brown. Add the potatoes, and toss in the pan until the potatoes are crisp. Add the green onions, and season with the salt and pepper. Reserve.
To assemble, Lay two warm crepes on each of four plates, lay some filling in each and fold the crepes over. Top with the potatoes, and a sunny side up egg. Drizzle w/ the horseradish cream. Enjoy!