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- Light and golden-crisp crepes stuffed with a rich filling of bacon, mushrooms and cream - Superb!
Serves/Makes:4 or more
- 1 large egg
- 1 cup (225 ml) milk
- 1 tbsp (15 ml). butter, melted and cooled
- 1 tsp (5 ml) finely chopped parsley
- 1/2 cup (125 ml) all purpose flour
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) black pepper
- vegetable oil for coating skillet
- 8 slices bacon, chopped or diced
- 1/2 lb (.2 kg). mushrooms, sliced thin
- 3 tbsp (45 ml) butter
- 1/4 cup (60 ml) flour
- 1 cup (225 ml) milk
- 1/2 cup (125 ml) heavy cream
- 1 tbsp (15 ml) chopped parsley
- grated cheese (optional)
- Make crepes:
- In a bowl, whisk together egg, milk, butter and parsley until well combined.
- Add flour, salt and pepper and whisk until smooth.
- Heat a 6 inch 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 (60 ml) 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 crepe with spatula.
- Cook crepe until under side is lightly browned.
- Turn and lightly brown on other side; transfer to warm plate.
- Repeat process and use the remaining batter to make the rest of the crepes, brushing pan with oil each time.
- Make filling:
- In a large skillet, cook bacon until crisp and remove from skillet and reserve; save fat in pan.
- Saute mushrooms in in pan, adding one tbsp of butter, and cook over moderate heat, stirring until the liquid the mushrooms release has evaporated a bit (five minutes or so).
- Remove from skillet.
- Preheat oven to 200 degrees (90 C.).
- In skillet, melt remaining butter over moderate-high heat and whisk in flour.
- Whisk and cook roux (flour-butter mixture) for three minutes.
- Add milk gradually, whisking constantly, and cook five minutes until thickened and smooth.
- Add mushrooms, cream, bacon, parsley, and salt and pepper to taste and simmer ten minutes, or until thick; cool slightly.
- Fill crepes with about a quarter to a half cup of filling and fold up crepe.
- Transfer filled crepes to oven-proof dish and sprinkle with a bit of cheese, if you like, and heat in oven before serving.
- This is a really excellent dish and is perfect for a luncheon (or any occasion) - serve with a green salad and a good wine and enjoy!
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