"I took three different crepe recipes and combined them to come up with a real winner!" — SUZAINEE
Watch video tips and tricks
1 recipe Basic Crepes
fresh mushrooms, sliced
1 (10 ounce) package
frozen chopped spinach, thawed and drained
chopped fresh parsley
grated Parmesan cheese
salt and pepper to taste
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!!
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)
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.
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Crepes with Spinach, Bacon and Mushroom Filling
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 321
Watch how to make spinach salad with tangy, hot-bacon dressing.
See how to make traditional Normandy-style crepes.
See how to make this quick-and-easy brunch classic.