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How to Make Crepes with Spinach, Bacon and Mushroom Filling - A Step-by-Step Guide

Crepe is a popular dish that originated in France and has become a beloved staple in many cuisines around the world. The thin and delicate pancake-like crepes are versatile and can be filled with a variety of savory or sweet fillings. One of the most delicious savory fillings for crepes is a combination of spinach, bacon, and mushrooms.

These crepes with spinach, bacon, and mushroom filling are perfect for a leisurely weekend brunch or a cozy weeknight dinner. The creamy and flavorful...

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Ingredients

  • 1 recipe Basic Crepes
  • 6 slices bacon
  • 1 tablespoon unsalted butter
  • ½ pound fresh mushrooms, sliced
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste
  • ⅔ cup chicken broth
  • 2 eggs
  • ½ cup lemon juice
  • salt and pepper to taste

Information

  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
  • In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
  • In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
  • Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

    • Nutrition

    445 cal.

    • Total Fat: 36g
    • Saturated Fat: 16g
    • Cholesterol: 160mg
    • Sodium: 785mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 16g
    • Vitamin C: 21mg
    • Calcium: 218mg
    • Iron: 3mg
    • Potassium: 698mg

    Categories

    Crepes recipes
    Spinach recipes
    Bacon recipes
    Mushroom recipes
    Filling recipes