Crepes with Spinach, Bacon and Mushroom Filling

SUBMITTED BY: SUZAINEE

"I took three different crepe recipes and combined them to come up with a real winner!"

PREP TIME	35 Min
COOK TIME	20 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 recipe Basic Crepes
6 slices bacon
1 tablespoon unsalted butter
1/2 pound fresh mushrooms, sliced
3 tablespoons unsalted butter
1/4 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
2/3 cup chicken broth
2 eggs
1/2 cup lemon juice
salt and pepper to taste

READ REVIEWS (26)

DIRECTIONS

Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 4, 2003 by STEPHANIE MANN

We love this recipe. We omit the bacon and go with lots of mushrooms and spinach. My husband always takes the leftovers for lunch and if I am lucky leaves enough for me.

11 users found this review helpful

Reviewed on Dec. 28, 2003 by Diane

Had another basic crepe recipe I have used over the years, but this one is much easier and BETTER! From now on, I will use it for ANY crepe recipe I make! The filling in this one was GREAT!! We thought the sauce a little too lemony, so will cut that in half next time I do this one. Also, I assembled the dish a little ahead, poured the sauce over and let it set in the refrigerator for an hour or so. Then baked it in a 350 degree oven until heated through. That worked just fine.

6 users found this review helpful

Reviewed on Sep. 29, 2006 by BrandyJean

Overall this was good. The fillig was GREAT, however the pseudo hollandaise was far too lemony. I stilla te it, but it made me pucker. We had friends over and I still had enough left for me to have on french bread for breakfast. So I recomend half the lemon for the sauce. We also doubled teh basic crepes recipe to have dessert crepes to finish teh meal. This fed five adults and three children.

4 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 704

Total Fat: 50g
Cholesterol: 296mg
Sodium: 1010mg
Total Carbs: 43.7g
Dietary Fiber: 4.6g
Protein: 21.4g

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