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Breakfast Crepe Lasagna

Our breakfasts aren’t always conventional (okay, I confess, most of our breakfasts at Pinehurst Inn Bed & Breakfast are not conventional), sometimes they may look more like dinner, like our Breakfast Crepe Lasagna which we typically serve with a multi-color pepper and sausage salad. Over the last six months, we have tried several breakfast lasagna recipes with some tweaking here and there, and ultimately decided that this one is a keeper. It uses my favorite crepe recipe from The Flavor Bender – Classic French Crepes, with great step-by-step instructions for making crepes. I use these crepes in the Crepe Lasagna recipe from Tastemade. Not only do Mike and I really enjoy this lasagna (for breakfast, lunch or dinner), it has received high marks so far from our guests, so we plan on incorporating Breakfast Crepe Lasagna into our breakfast rotation. We hope you enjoy this as much as we do.

And, if you don’t feel like making this, but want to try it, just request it for breakfast when you make your next reservation with us at Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin.

Prep Time: 1 Hour and 30 Minutes
Cook Time: 30 Minutes
Total Time: 2 Hours
Servings: 6


  • 1 cup all purpose flour
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 1/4 cup milk (I use 2%)
  • 3 large eggs
  • 2 TBLSP melted butter, plus butter for the pan
  • 2 cups frozen spinach, thawed and well drained
  • 1 1/2 cups ricotta
  • 1 cup parmesan, grated
  • 1 large egg
  • 1 tsp italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups of your favorite tomato sauce (either homemade or prepared)
  • 2 1/2 cups mozzarella, grated


    In a large bowl, whisk together flour, sugar and salt, and set aside. In small bowl, whisk together milk and eggs, then add in melted butter and whisk until well combined. Add 1/2 of the milk/egg mixture to the flour mixture and gently mix to form a smooth paste. Add the remainder of the liquid and mix to form a watery batter. Be careful not to over mix. Cover the batter and let stand for at least 20 minutes (batter can be kept in the refrigerator overnight).

  2. Melt about 1/2 TBSLP of butter in an 8-inch non-stick skillet (or use a non-stick spray) and heat over a medium heat. Stir crepe batter, then pour about 1/8 - 1/4 cup of batter into the skillet and immediately turn pan to coat the entire bottom of pan with a thin layer of batter. Cook the crepe until it sets (about 30-45 seconds), flip the crepe and cook for about 30 seconds, then remove from pan and place on a flat dish or pan. Repeat with remainder of batter (should make about 12 crepes--you only need 9 for the Lasagna). Crepes can be stacked on top of one another.

    Preheat oven to 350°. Spray an 8-inch springform pan with a non-stick spray.

  4. Mix together the spinach, ricotta, parmesan, egg, Italian seasoning, salt and pepper.

  5. To assemble: place one crepe at the bottom of the springform pan. Spread a heaping tablespoon of the spinach mixture over the crepe, top with a second crepe and spread another heaping tablespoon of spinach mixture on crepe and cover with a third crepe, and spread 1/3rd of tomato sauce on the third crepe and sprinkle with 1/3 of mozzarella. Repeat this sequence two more times (crepe/spinach mixture, crepe/spinach mixture, crepe/tomato sauce and cheese).

  6. Place pan on foil lined cookie sheet and place on middle rack in pre-heated oven. Bake for about 30 minutes, until the lasagna is heated through and the cheese on top is melted. Remove from oven and let stand for 5 minutes, then remove sides of springform pan, cut into 6 pieces and serve.

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