SAVORY CREPES WITH MUSHROOM AND BACON FILLING
An easy crepes recipe with mushroom and bacon.
Categories Milk/Cream Mushroom Appetizer Sauté Bacon Parsley Simmer Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 crêpes, serving 6 as a lunch main course
Number Of Ingredients 17
Steps:
- Make crêpes:
- In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.
- Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)
- Make filling:
- In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.
- Preheat oven to 200°F..
- In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.
- Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.
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Mushtaq ameen Ameen
[email protected]Overall, these crepes were good. I would definitely make them again, but I would make a few changes to the recipe.
Karen Krueger
[email protected]These crepes were a bit too greasy for my taste. I think I will try using a different type of pan next time.
Victor Masango
[email protected]I'm not a big fan of crepes, but these were actually pretty good. The filling was flavorful and the crepes were cooked perfectly.
Hero Shohag
[email protected]These crepes were a bit bland for my taste. I added some extra spices to the filling and they were much better.
Rubel Haque
[email protected]I loved these crepes! They were so easy to make and the filling was delicious. I will definitely be making them again.
MD: Roke
[email protected]These crepes were amazing! I used a different type of cheese and they were still delicious.
alwady Noraden
[email protected]I've made these crepes several times now and they are always a crowd-pleaser. They are perfect for a quick and easy meal.
MD HUMAUN KABIR BIJOY
[email protected]These crepes were easy to make and turned out great! I used a gluten-free flour blend and they were still delicious.
Bishnu Ch
[email protected]I made these crepes for dinner last night and they were a hit! My family loved them. The filling was so flavorful and the crepes were cooked perfectly.
Aamir Munir Shah
[email protected]These crepes were absolutely delicious! The filling was flavorful and savory, and the crepes themselves were light and fluffy. I will definitely be making these again.