Cornbread Crepes Florentine Roll

This dish is a creative fusion, perfect for the Cornbread Festival, featuring an inventive twist with Florentine filling inside cornbread crepes. It is a savory meal made of cornmeal crepes filled with spinach, Boursin cheese, bacon, and artichokes, all topped with a creamy Parmesan Artichoke sauce. It's a hearty, comforting dish suitable for any occasion.

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Course: Entree

Cuisine: Again Fusion

Keyword: Cornbread Crepe Florentine Rolls, Cornbread Crepes, Cornmeal Crepes, Crepes Florentine

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 347kcal

Author: athomewithrebecka

Equipment

1 Lodge Cast Iron Griddle Lodge Griddle Round Seasoned Cast Iron
2 10.25 Inch / 3.2 Quart Cast Iron Deep Skillet

Ingredients

1 c Cornmeal
1 ½ c AP Flour
pinch salt
6 large eggs
2 ½ c whole milk
2 tablespoon melted butter

Filling

¼ pound bacon chopped, cooked, drained, and set aside
1 teaspoon garlic minced
2 tablespoon chopped green onion
1 5.3 ounce Boursin cheese garlic herb flavor
½ c ricotta cheese
1 ½ c spinach frozen
salt and pepper to taste

Sauce

2 tablespoon butter
2 tablespoon flour
2 c whole milk
½ teaspoon nutmeg
⅔ c parmesan cheese grated
2 tablespoon spinach florentine filling
2 artichoke hearts chopped
salt and pepper to taste

Instructions

Combine 1 cup of cornmeal, 2.5 cups of milk, six eggs, two tablespoons of melted butter, and a pinch of salt. Run the mixture through a sieve to remove lumps and rest until ready to make the crepes.
Cook crepes in your Lodge cast iron skillet. Pour the batter into the pan and cook until the surface is set, then flip and cook the other side. Repeat with the remaining batter. You should yield about 8 to 10 crepes and enough to make 2 crepe rolls.

Filling

Cook chopped bacon in a 10.25-inch, 3.2-quart cast iron deep skillet until crisp. Reserve 1 tablespoon of drippings to sauté the onions and make the filling.
In a mixing bowl, combine 5.3 oz of Boursin Garlic & Herb cheese and 0.5 cup of ricotta cheese in a separate bowl.
In the bacon pan, sauté 2 tablespoons of chopped onion and minced garlic in the bacon drippings. Add the frozen spinach and cook until most of the liquid is absorbed. Season with salt and pepper. Stir in the cheese mixture and Parmesan cheese, cooking until everything is well combined and the cheese is melted. Set aside 2 tablespoons of the mixture for the sauce. Mixture will be thick.

Sauce

Melt butter in a Lodge 10.25-inch, 3.2-quart cast iron deep skillet. Stir in flour and cook for 2 minutes. Add milk and stir over medium heat until the mixture begins to thicken. Incorporate 3 chopped artichokes and parmesan cheese, stirring constantly until the cheese is melted. Then, mix in 2 tablespoons of the sautéed spinach mixture and cook for an additional 2 minutes.

Build the Florentine Rolls

Place 3 cooked crepes on a clean dish towel, overlapping the edges by about 1 ½ inches. Spread an even layer of spinach filling in the center of the crepes, ensuring to leave a 2-inch overhang.
Place 2 quartered artichokes in a line closest to you, 2 inches from the end, crosswise—crumble-cooked bacon over the crepes. First, fold in the sides of the crepe, pressing them to the filling. Then, roll the crepe in classic jelly roll style.

To Serve

Slice the roll to get 4-5 individual rolled crepes. Serve with sauce and garnish with sliced cherry tomatoes.

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