Spinach Vera Cruz Crêpes

This is a recipe I obtained from my catering friend a few years ago. He serves these quite often and always gets rave reviews.

Crêpes

 * 3 eggs separated
 * ¾ cup all-purpose flour
 * 1 cup milk
 * 2 tablespoon cooking oil
 * 1 teaspoon sugar
 * ⅛ teaspoon salt

Filling

 * 3 strips bacon
 * ¼ cup chopped white onion
 * 1 cup cooked fresh spinach
 * 2 medium tomatoes peeled, seeded and chopped
 * 1 cup sour cream
 * 1 cup shredded Monterey jack cheese divided
 * ½ teaspoon Tabasco sauce
 * ½ teaspoon salt
 * ½ teaspoon freshly ground black pepper

Crêpes

 * 1) Beat egg whites until stiff peaks form then set aside.
 * 2) In bowl combine flour, egg yolks, milk, oil, sugar and salt then beat with rotary beater until blended.
 * 3) Fold in egg whites.
 * 4) Heat a lightly greased 6-inch skillet.
 * 5) Remove from heat.
 * 6) Spoon in 2 tablespoons batter then lift and tilt skillet to spread batter.
 * 7) Return to heat then brown on one side only.
 * 8) Invert over paper toweling and remove crepe.
 * 9) Repeat with remaining batter greasing skillet often.

Filling

 * 1) Cook bacon in a large skillet then remove from pan reserving drippings and drain.
 * 2) Crumble when cool.
 * 3) Sauté onion in 2 tablespoons bacon grease until soft.
 * 4) Add spinach, tomatoes and crumbled bacon then stir in sour cream and ¾ cup of the cheese, Tabasco sauce, salt and pepper.
 * 5) Mix thoroughly then cook until cheese is melted.
 * 6) Preheat oven to 350°F.
 * 7) Place 2 tablespoons of the spinach filling on each crêpe then roll up and place seam side down in a buttered baking dish.
 * 8) Put a little additional filling on top and sprinkle with remaining cheese.
 * 9) Bake until bubbly.