Crepes with Spinach, Bacon and Mushroom Filling Recipe

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Most Helpful Positive Review

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!!

—coconutter

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Most Helpful Critical Review

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)

—cheepchick

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77 Ratings

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Dec 28, 2003

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.

—Diane

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Sep 04, 2003

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.

—STEPHANIE MANN

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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.

—BrandyJean

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May 17, 2010

yummy recipe. I made mine with chicken instead of bacon. It turned out great. These instructions are a bit wacky though. I've made this twice now and to simplify things a bit I made the crepes in a cast iron pan then used the same pan to cook all the other ingrediants(chicken then added spinach, mushrooms then remove and add cheese, flour, milk etc. added back chicken/spin/mush) and a small pot for the hollandaise type sauce.

—Colette

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May 07, 2005

I made this for my mom on Mothers Day. She loved it. Since I did'nt want to open a brand new can of chicken broth I just added the water and then 1 chicken bulluion cube.And instead of bacon I used ground turkey meat. Thanks so much!

—Georiga's peach

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Sep 04, 2003

The sauce is a little weird. There is probably a better sauce for it. If the idea of a lemon sauce appeals to you, we recommend less lemon than called for. However, the crepes themselves were delicious. The filling is great.

—SPIN-GLASS

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Nutrition

Calories
445 kcal
22%

Carbohydrates
17.9 g
6%

Cholesterol
173 mg
58%

Fat
35.6 g
55%

Fiber
3.5 g
14%

Protein
15.9 g
32%

Sodium
785 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crepes with Spinach, Bacon and Mushroom Filling

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 445
Calories from Fat: 321

% Daily Value *
Total Fat 35.6g 55 %
Saturated Fat 15.6g 78 %
Cholesterol 173mg 58 %
Sodium 785mg 31 %
** Potassium 697mg 20 %
Total Carbohydrates 17.9g 6 %
Dietary Fiber 3.5g 14 %
Protein 15.9g 32 %
Sugars 5.5g
Vitamin A 181 %
Vitamin C 36 %
Calcium 27 %
Iron 34 %
** Thiamin 36 %
** Niacin 64 %
** Vitamin B6 21 %
** Magnesium 28 %
** Folate 82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.