Description:

Light and golden-crisp crepes stuffed with a rich filling of bacon, mushrooms and cream - Superb!

Source:

d.lishus

Serves/Makes:4 or more

Ingredients

• Crepes:
• 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
• Filling:
• 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)

Preparation

• 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.

Comments

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!