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!
These delectable crêpes offer a perfect blend of tender bacon, wholesome spinach, creamy cheese, and earthy mushrooms, all wrapped in a luscious, thin pancake.
Tips For Successful Crepes
- Stir crepe batter with a whisk until smooth, do not beat.
- Let batter stand for an hour 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.
Tip For Savory Crepe Batter
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 Crepes Reicpes
- 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? Crepes Suzette, a heavenly pancake with a twist!
📖 Recipe
Discover This Savory Crepes Recipe With Bacon, Mushrooms And Cheese
- Total Time: 1 hour
Description
Bon Appétit
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This savory crepe recipe is easy to make and mouth-wateringly good to eat with this wonderful melee of foods mixed together!
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)
Instructions
- 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.
- 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.
- 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!
Notes
Helpful Notes & Tips
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- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: savory crepes
- Cuisine: French
Nutrition
- Calories: 303.02
- Sugar: 2.17
- Sodium: 794.81
- Fat: 22.56
- Saturated Fat: 10.26
- Carbohydrates: 6.83
- Fiber: 2.81
- Protein: 20.13
- Cholesterol: 73.78
Keywords: savory crepes
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