Name: Savory Crepes Recipe With Bacon, Mushrooms, Spinach,Cheese
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 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

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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!

Three stuffed crepes piled on top of one another, garnished with red tomato and green chives on white sour cream.

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❤️About This Recipe
📋Ingredients
📸Batter Ingredient Shot
📸Filling Ingredient Shot
🔢Instructions
👩‍🍳Assembling The Crepes
🔄Substitutions
Tips For Successful Crepes
Kitchen Tools
More Great Savory Crepes Recipes
📖 Recipe
Like This Recipe? Let us know

❤️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

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
OR, place all ingredients in the blender and buzz 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, 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.

A photo of all the ingredients that go in the filling for this crepe recipe.

Step 1: Prepare the rest of the ingredients first.

A photo of the ingredients chopped and ready to go in the recipe.

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

Chopped mushrooms, shades of beige and brown cooking in a grey frying pan.

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

Green spinach, red chopped bacon, and white onion, added to the brown mushrooms in a grey frying pan.

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.

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

A picture of all the ingredients for the filling bubbling in a frying pan, red, brown, green, yellow.

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

A white plate with yellow crepes, beside the blue cast-iron casserole dish and the silver frying pan filled with the colorful filling.

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

The first crepe with the filling laying on top of it ready to be rolled.

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.

The first crepe rolled up and sitting on the other crepes ready for the warming dish.

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

The multi colored filling being spooned onto the second crepe, on a white dinner plate, with the first crepe in the pan for warming beside it.

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

Four yellow crepes with brown spots filled and laying in a blue casserole dish for warming.

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

Three half crepes that have been cut and placed on top of one another.

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.

A yellow crepe with colorful ingredients and topped with white sour cream, green chives, and finely sliced red tomato.

🔄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.

Tips For Successful Crepes

Stir crepe batter with a whisk until smooth, do not beat as this will incorporate air and you do not want that.
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.

Kitchen Tools

medium size bowl
whisk or blender
crepe pan or non-stick pan
long spatula or fish flipper for turning crepes
casserole dish

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.

More Great Savory Crepes Recipes

For another tasty savory crepe try Spicy Ground Beef Crepes that are a cinch to make and provide a fantastic taste experience.
Here is a Traditional French crepe you will love, Ficelle Picarde filled with ham and mushrooms in a creamy sauce.

Ready for something sweet? We have sweet crepe treats too like this Crepes Suzette With Orange Butter Sauce, a heavenly pancake with a twist! Scroll to the bottom of the suzette page to get more!

Savory Crepes Recipe With Bacon, Mushrooms, Spinach, Cheese