Savory Crepes Recipe With Bacon, Mushrooms, Spinach, Cheese

This is an amazing savory crepe recipe with bacon, mushrooms, spinach, and cheese, a tasty flavor combination for breakfast, brunch, lunch, or dinner. Complete with step-by-step instructions, with photos, and more great recipes for filling crepes with great French cuisine taste.

❤️About This Recipe

Why we love it, and you will too.

These delectable crêpes offer a perfect blend of tender bacon, wholesome spinach, creamy cheese, and earthy mushrooms, all wrapped in a luscious, thin pancake called a crepe! Learn about all the detailed points and facts about making a simple crepe recipe with detailed instructions.

📋Key Ingredients

Batter Ingredients

• flour - plain flour works best, but others can be used as well.
• pinch of salt - enhanced flavor
• eggs - sticks everything together.
• olive oil - softens batter to prevent cracking when rolling.
• milk - moistens and also binds ingredients together.

Filling Ingredients

• chopped cooked bacon or ham - I like to use back bacon or peameal, as it is much less fat and meatier.
• cooked fresh or frozen spinach - important to drain and dry to get as much water out.
• butter - to sauté vegetables for good flavor.
• olive oil - use with butter to prevent burning.
• mushrooms - white mushrooms are best here.
• Garlic - fresh cloves add delicious flavor.
• Shallots - add a little sweetness with no oniony punch.
• Thyme sprigs - can be removed after sauteing.
• Chives - more tasty oniony flavor.
• heavy cream - adds, well, creaminess, binding flavors together.
• Salt and pepper - watch the salt as the bacon and especially ham, if using, can already be salty enough.
• Gruyere or Mozzarella cheese - many cheeses will go well here.

🔄Substitutions

• The bacon and ham could easily be replaced or added to with a good sausage, precooked and cut up into pieces the same size as your mushrooms.
• Button mushrooms instead of larger ones sliced.
• Chopped broccoli, cauliflower, cabbage.
• Cheddar cheese instead of Gruyere or Mozzarella.

🔢How To Make Savory Crepes

How To Make The Batter

1. Mix dry ingredients in a bowl.
2. Make a well in the center, then add the eggs, oil, and milk.
3. Stir with a whisk until smooth
4. OR, place all ingredients in the blender and buzz until smooth.
5. Let it stand 1 hour longer to give the liquid time to absorb the dry ingredients.
6. Turn the oven on to 300°F/150°C/Gas 2.
7. Cook the crepes, then place each one in an oven-proof dish to keep warm with a sheet of parchment paper between each one, cover with a lid.

How To Make The Filling

If you are using bacon, chop and cook it first. (I like to cook my bacon in the air fryer. Easy to clean up and less fat left in the bacon to consume.) But, you can just simply cook it first in the pan if you wish, removing it to a bowl when cooked, and wiping out any excess fat from the pan before adding the oil and butter to melt for the mushrooms.

1. Step 1: Prepare the rest of the ingredients first.

2. Step 2: Chop the onions, garlic, shallots, chives, spinach, and mushrooms.

3. Step 3: Sauté the chopped mushrooms until soft, but don't overcook as they will continue to cook with the other ingredients.

4. Step 4: Add the spinach, onion, and garlic, and stir together. When well blended, add the bacon back in with the chives and thyme, and again stir well.

5. Step 5: Add the cream and cheese. Cook and stir until the cheese is melted and everything is well mixed.

6. Step 6: Let the medley bubble for a couple of minutes, then remove from the heat and set aside to let it cool a little.

👩‍🍳Assembling The Crepes

1. Step 1: Place the crepes on a plate beside the filling and the casserole dish to warm them in before serving.

2. Step 2: Place a spoonful of filling on one side of the crepe. Flip the short side over the filling and roll up the filled crepe.

3. Step 3: Your crepe will look like this when completely rolled. Place into a casserole dish.

4. Step 4: Fill the second crepe with a spoonful of filling and roll. Continue until all your crepes are resting in the warming dish.

5. Step 5: Filled crepes are ready for the oven to be warmed to serve nice and hot.

6. Step 6: Just before serving, slice the crepes in half as they will be hard to manage if trying to eat them whole. And in my opinion, they look so appetizing sliced to expose the delicious filling.