Directions

1. For the filling: 
2. Chop the bacon and sauté in a skillet with olive oil until crispy, add the garlic and cook until fragrant. Add the spinach, ricotta and eggs and cook while stirring on low until slightly set. Add the shredded cheese and allow to melt into the mixture. Season with salt and pepper.
3. For the crepes: 
4. Mix flour and eggs together in a mixing bowl; gradually add in milk and water, whisking to combine. Add salt and melted butter; beat until smooth.
5. Heat a lightly oiled griddle over medium-high heat. Pour the batter onto the griddle, using approximately 75 ml for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
6. Cook until the top of the crêpe is set, and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more.
7. Remove from the griddle, add about 100 gr of the filling and roll up and place seam side down in a non-stick pan. Prepare 2-3 crepes per order.
8. Add a scoop of tomato sauce to cover most of the crepe, then spread the mozzarella overtop and roast for 10 minutes until mozzarella has just melted. 
9. Remove from oven and slide onto a serving plate; serve immediately.