Savory Crepes Recipe With Bacon, Mushrooms, Spinach,Cheese
This savory crepe recipe is easy to make and mouth-wateringly good to eat with this wonderful melee of foods mixed together!
Equipment
- medium-size bowl
- whisk or blender
- crepe pan or non-stick pan
- long spatula or fish flipper for turning crepes
- casserole dish
Ingredients
Crêpe Batter
- 1 cup flour
- salt a pinch
- 2 eggs large
- 1 tablespoon olive oil
- 1 cup milk semi-skimmed milk
Filling
- ½ cup bacon or ham chopped and cooked
- ½ cup spinach cooked fresh or frozen, well-drained and dried.
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¾ cup mushrooms
- 3 cloves garlic minced
- 2 tablespoon shallot diced
- 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
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.
Nutrition
Calories: 333kcalCarbohydrates: 30gProtein: 14gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 128mgSodium: 266mgPotassium: 297mgFiber: 2gSugar: 4gVitamin A: 1099IUVitamin C: 5mgCalcium: 286mgIron: 2mg
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