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Crepes with Spinach, Bacon and Mushroom Filling
Crepes with Spinach, Bacon and Mushroom Filling
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Impress with savory crepes topped with egg sauce for a fancy brunch.
Ingredients:
  • 1 recipe Basic Crepes
  • 6 slices bacon
  • 1 tablespoon unsalted butter
  • 0.5 pound fresh mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 0.25 cup all-purpose flour
  • 1 cup milk
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste
  • 0.66666668653488 cup chicken broth
  • 0.5 cup lemon juice
Instructions:
  • Prepare Basic Crepes recipe as directed, then separate them with wax paper and keep warm until serving time.
  • In a large, deep skillet, cook the bacon over medium-high heat until evenly browned. Remove the bacon, crumble it, and set it aside. Keep about 1 tablespoon of the drippings in the skillet, then add 1 tablespoon of butter and saute the mushrooms.
  • In a saucepan, melt butter over medium heat. Whisk in flour, stirring constantly until a smooth paste forms. Gradually stir in milk until a thick gravy forms. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt, and pepper. Cook until thickened, about 10 minutes.
  • Bring broth to a boil in a saucepan. In a small bowl, whisk together eggs and lemon juice. Slowly combine eggs with hot broth while whisking constantly to thicken the mixture without curdling. Cook until eggs reach 170 degrees F. Season with salt and pepper to taste.
  • Place a generous amount of spinach and meat filling on each crepe, roll them up elegantly, and finish by drizzling with a luxurious warm egg sauce.

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