Savory Crepes Recipe With Bacon, Mushrooms, Spinach, Cheese

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Like it? ~ Let us know below!

This savory crepe recipe is easy to make and mouth-wateringly good to eat with this wonderful melee of foods mixed together!

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This is an amazing savory crepe with a tasty combo of flavors for breakfast, brunch, lunch or dinner. You can indulge in the rich flavors of our Bacon, Spinach, Cheese, and Mushroom Crêpes, a delightful culinary experience that effortlessly combines the best of French and contemporary cuisine!

❤️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 here.

📋Ingredients

📸Batter Ingredient Shot

Batter

• 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 Ingredient Shot

Filling

• 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 sweet 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.

🔢Instructions

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 stand 1 hour, longer is better to give the liquid time to absorb the dry ingredients.
6. Turn 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 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 to a bowl when cooked, and wipe 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 over cook 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 cheese is melted and everything is well mixed.

6. Step 6: Let the medley bubble for a couple of minutes, then remove from 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 to 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 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 whole. And in my opinion, they look so appetizing sliced to expose the delicious filling.

🔄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.

Did You Know...

The type of oil you use can make a difference in the flavor of your crepe? Use 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.

📖 Recipe

Savory Crepes Recipe With Bacon, Mushrooms, Spinach,Cheese

Judith Coates

Bon Appétit

Like it? ~ Let us know below!

This savory crepe recipe is easy to make and mouth-wateringly good to eat with this wonderful melee of foods mixed together!

Print Recipe Pin

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Savory Crepes

Cuisine French

Servings 4

Ingredients

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Crêpe Batter

• ▢ 1 cup/100 gr plain flour
• ▢ a pinch of salt
• ▢ 2 large eggs
• ▢ 1 tablespoon olive oil
• ▢ 1 cup/300 ml 1 or 2% milk semi-skimmed milk

Filling

• ▢ ½ cup chopped cooked bacon or ham
• ▢ ½ cup cooked fresh or frozen spinach Which has been well-drained and dried.
• ▢ 1 tablespoon butter
• ▢ 1 tablespoon olive oil
• ▢ ¾ cup mushrooms
• ▢ 3 cloves garlic minced
• ▢ 2 tablespoon diced shallot
• ▢ 6 thyme sprigs
• ▢ 1 tablespoon chives
• ▢ 3 tablespoon 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

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Instructions

 

How To Make The Batter

• Mix dry ingredients in a bowl.
• Make a well in the center, then add the eggs, oil and milk.
• Stir with a whisk until smooth.
• Let stand 1 hour, longer is better to give the liquid time to absorb the dry ingredients.
• Turn oven on to 300°F/150°C/Gas 2.
• 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 lid.

How To Make The Filling

• If you are using bacon, 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.)
• Add the butter and oil to a pan. (The oil will keep the butter from burning.)
• 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.
• Take the crepes out of the oven and put them in the crepe pan in a stack.
• Add a spoonful of filling down the center of the top crepe.
• Fold crepe into thirds by lifting one side of the crepe over the filling then the other side.
• Place the filled crepes back in the 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!

Notes

Tips

• Stir crepe batter with a whisk until smooth, do not beat.
• Let batter stand for an hour or longer before cooking for best results.
• Heat pan slowly (use a non-stick crepe pan unless you are experienced) until it is hot about 200°C /400°F.
• Butter pan quickly and pour in batter. Cook fast or they will be rubbery.
• When edges start to lift, it is time to turn.

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Nutrition

Calories: 303.02kcalCarbohydrates: 6.83gProtein: 20.13gFat: 22.56gSaturated Fat: 10.26gCholesterol: 73.78mgSodium: 794.81mgFiber: 2.81gSugar: 2.17g

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