Crepes Filled with Bacon and Spinach
For the crepes, stir the flour with the milk until smooth. Stir in the eggs and season with 1 pinch of salt. Let rest for about 20 minutes.
For the filling, blanch the spinach briefly in salted water. Rinse, squeeze and chop coarsely. Peel the onion and garlic and finely dice both. Sauté until translusent in 2 tablespoons of hot oil. Then mix in the spinach and remove from the heat. Season with salt, and pepper, and nutmeg and allow to cool.
Preheat the oven to broil.
For baking, heat a little olive oil in a pan until hot and fry 8 thin crepes one at a time.
Layer each crepe with the lardo and then the spinach. Roll up the crepes and place, with the seam side down, next to each other in an oiled baking dish. Coat with the crème fraîche and sprinkle with cheese.
Bake under the broiler until golden brown, for about 10 minutes.
Arrange the crepes in halves and serve garnished with oregano flowers, if desired.