1. Stir crepe batter with a whisk until smooth, do not beat.
2. Let batter stand for an hour before cooking for best results.
3. Heat pan slowly (use a non-stick crepe pan unless you are experienced) until it is hot about 200°C /400°F.
4. Butter pan quickly and pour in batter. Cook fast or they will be rubbery.
5. When edges start to lift, it is time to turn.
Tip For Savory Crepe Batter
olive oil, vegetable oil or sunflower oil in the batter as each one will enhance your crepes
with a slightly different flavor, your preference.
Try them out by dividing the other
ingredients in half placing each half in a separate bowl and use 2 different oils to see the one you like best.
Bacon, Spinach, Cheese & Mushroom Crepes Recipe
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Bacon, Spinach, Cheese & Mushroom Crepes
This savory crepe recipe is easy to make and mouth-wateringly good to eat with this wonderful melee of foods mixed together!
Basic Crepe Recipe
1 cup (100 gr) plain flour
a pinch of salt
2 large eggs
1 tbsp olive oil
1 cup (300 ml) 1 or 2% milk (semi-skimmed milk)
½ cup chopped cooked bacon or ham
½ cup cooked fresh or frozen spinach which has been well-drained and dried
1 tbsp butter
1 tbsp olive oil
¾ cup mushrooms
3 cloves garlic minced
2 tbsp diced shallot
6 thyme sprigs
1 tbsp chives
3 tbsp heavy cream
salt and pepper to taste (but remember the bacon and ham will add saltiness to the dish on their own)
½ cup Gruyere or Mozzarella
How To Make Basic Crepe Recipe
Mix dry ingredients in a bowl.
Make a well in the center, then add the eggs, oil and 2 tablespoons of the milk.
Stir with a whisk until smooth.
Slowly stir in the remainder of the milk.
Let stand 1 hour.
Making The Filling
Turn oven on to 300°F/150°C/Gas 2.
Make the crepes and keep warm in the oven with a sheet of wax paper between each one and cover loosely with foil on a cookie sheet.
If you are using bacon, cook it first. (I like to cook my bacon in the oven with a foil-lined pan that the bacon sits above on a grill so the fat can drip away to reduce our fat intake.)
Add the butter and oil to a pan.
Sauté mushrooms, garlic, thyme, shallots until shallots are almost see-through and mushrooms well done.
Add bacon or ham, and spinach stirring well to incorporate and heat thoroughly.
Stir in the cream, and cheese, mix well to heat and the cheese begins to melt, remove from heat.
Putting It All Together
Take the crepes out of the oven.
Place a crepe back in the crepe pan and add a spoonful of filling down the center of the crepe.
Fold crepe into thirds by lifting one side of the crepe over the filling then the other side.
Place the filled crepe in an oven-safe casserole dish.
Continue filling all the crepes in this manner laying them beside one another in the casserole dish and place filled crepes back in the oven to keep them warm to serve all at once, nice and hot and delicious!
Get the nutritional information for this recipe yourself from CALORIE COUNTER, it’s easy.
Need a different weight or volume measurement for the ingredients in this recipe? Get it at CONVERT ME.
Sat. Fat (grams)
The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above. They are not intended as a health recommendation or guideline.
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!