Reviewed: Nov. 17, 2009

First of I dont care for mushrooms but my friends love them and I thought this recipe was great I would change one thing and that would be have the sause on the side a little to much lemon for some of my friends But when I have no leftovers and people asking for the recipe thats a five star meal thanks

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maccordeiro

Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Living In: Hayward, California, USA

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Reviewed: Jul. 12, 2009

i agree with the previous reviews - the lemon egg sauce was a bit too tart. other than this, it came alright

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pipyskweek

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Reviewed: Jul. 11, 2009

My husband thought this was really yummy! I will cut down on the lemon in the sauce next time but other than that it was good.

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KimmerD

Cooking Level: Intermediate

Home Town: Alton, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 5, 2009

This is a very nice recipe, if unspectacular. It made for a good lunch for the family, though I wouldn't serve it to dinner guests (falling as it does somewhere between a roast and a light veggie-based meal in terms of 'heavy-ness'). I added just under 1 tsp. of white pepper to the dish and it dramatically improved the flavor of the filling, giving it a subtle kick that complimented the smoothness of the mushroom flavor.

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schuttz

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Reviewed: Jun. 17, 2009

So good! I had never made crepes before, so I'm very excited to learn how easy it really is. The filling was scrumptious, but the reason I'm giving it four stars is that the hollandaise-like sauce is way too runny and way too lemony as is. I used 2 Tablespoons of fresh lemon juice. I also tried to get the egg sauce thicker, but it wouldn't thicken. I spooned a little bit over the crepes and baked them for 15 minutes at 350 as suggested by a few other reviewers, and that worked out well. Be warned - this does dirty up quite a few dishes!

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SundayGirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 3, 2009

Pretty tasty! I had a little trouble with the filling clumping up; I think I got the bechamel too thick before adding the spinach/bacon/mushrooms, and next time I'll add the cheese off heat, last. Definitely have the crepes ready to go before starting the filling. I also had to strain the sauce once I got it hot enough, to get the clumps of cooked egg out. I was pleasantly surprised by the taste of the sauce!

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kadyelle

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Dec. 15, 2008

Great recipe for a non dessert crepe. For the topping, we only used 1/4 cup of lemon juice so it wasn't as lemony.

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jecpanda

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Reviewed: Oct. 30, 2008

The filling was okay but it simply doesn't belong inside of a crepe. As far as the lemon sauce is concerned, it overpowered the whole dish with its tartness. I would not make this recipe again, even with modifications it would still be an odd combination of flavors and textures resulting in an unpleasent dining experience.

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Monica Z

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Reviewed: Oct. 19, 2008

thought crepes would be hard but for my first try they came out great! husband loved them! had really good flavor...

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whatscookin

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Reviewed: Oct. 11, 2008

I think I got in a little over my culinary abilities with this recipe - and yet it still turned out AMAZING. The filling was the more involved part but it was worth the effort (and all of the dishes :) ). DELICIOUS! My husband was almost as impressed with it as I was! Great breakfast dish.

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Destea

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Reviewed: Sep. 6, 2008

One word...delicious!

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CELTICKIM

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 2, 2008

The only reason I'm giving this a four star is because I made several changes to this recipe. First of all I doubled the recipe (except for the spinach)and used a pound of bacon and a pound of breakfast sausage (use a little more or less to your taste). I added shredded colby jack cheese (about 1/2 cup) I didn't use any of the sauces called for in the recipe...I used 2 McCormic Original Country Gravy mixes made to package directions. Use enough to bind the ingredients together. Taste the ingredients, if it's not flavorful enough for you, by all means add a spice you like to it...that's what cooking is all about! I filled the crepes and put them in a baking dish. I poured the remainder of the sauce on the crepes and put them in the oven for about 20-30 minutes. My guests thought it was the best breakfast they ever had.

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MIALAW

Cooking Level: Expert

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Aug. 21, 2008

I made this one evening for supper using the receipe as it is except I prepared a hollandaise mix from the store. It was very flavorful but a bit labor intensive for a weeknight. I took leftovers to work and it heated in the microwave very well. Just as good the next day! I will definately make this again and experiment with other fillings.

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Susane

Cooking Level: Intermediate

Home Town: Effingham, Illinois, USA

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Reviewed: Jul. 19, 2008

I didn't think this was amazing enough for the amount of dishes I had to dirty up in order to make it! It certainly looks pretty but the flavor isn't there for me. Thanks anyway:o)

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cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 24, 2008

I tweaked the ingredients a little but got rave reviews and thought I'd share. I omitted bacon but sauteed baby portabellas and onion, added spinach and lots of feta and some romano cheese (kept the flour/butter/milk base the same). I made the egg sauce, cutting lemon juice in half, and poured over the stuffed crepes in a casserole dish. I baked at 350 for about 15 min. There was a lot of egg sauce left over though so I would probably half it next time. Turned out great!!

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coconutter

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Kaneohe, Hawaii, USA

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Reviewed: Feb. 16, 2008

Really loved how this turned out-- except next time I'll cut down, substitute, or leave the bacon out all together. A little too greasy for my taste, but it has a lot of room for personalization. Great, Thanks!

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Ruthy Stapleton

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Provo, Utah, USA

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Reviewed: May 12, 2007

Amazing!!!!!!! Soooo flavorful. Will make again for a delicious dinner (or brunch)

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Elizabeth Hansson

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Sep. 29, 2006

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.

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BrandyJean

Cooking Level: Expert

Home Town: Inver Grove Heights, Minnesota, USA

Living In: Shawnee, Kansas, USA

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Reviewed: Jun. 13, 2006

This recipe turned out great! I was skeptical of the lemon/egg sauce at first, but it really made the dish. Might have been a bit plain without it. Definately a crowd pleaser.

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Melanie

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Reviewed: May 23, 2006

Good recipe, but not good enough to be worth the effort. Not impressed with the egg-lemon sauce.

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CHRISTINABLUE13

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Crepes with Spinach, Bacon and Mushroom Filling

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