Bacon Mushroom And Spinach Crepes Food

MUSHROOM CREPES

Steps:

• In a medium bowl, whisk together the flour and salt.
• In a separate medium bowl, whisk the eggs. Add the milk and ½ cup water, whisk to combine.
• Microwave the 2 tablespoons of butter on high power in 30 seconds intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter or the eggs will curdle.
• Make a well in the flour mixture. Add the melted butter. Gradually add the liquid egg mixture. Constantly whisk until a smooth batter forms. Alternatively, in a blender, add the eggs, milk, ½ cup water, flour, salt, and melted butter. Blend on medium speed until smooth, about 40 to 45 seconds.
• Strain the batter into a medium bowl to remove any clumps. Cover and refrigerate for 1 hour.
• Once chilled, whisk in about ¼ cup of water to thin out the consistency. It should be similar to cream in texture.
• Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat the pan. When melted, wipe the excess with a paper towel. There should be a thin film in the pan, coating the bottom and sides.
• Add a ¼ cup (60ml) of the batter to the 6 o'clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.
• Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly golden brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen. Use either your fingers or spatula to flip and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe to a plate.
• Stack the crepes on top of each other to keep warm while making the next batch, loosely cover with foil.
• Cook the remaining batter, wiping the pan clean and adding a thin layer of butter between each crepe.
• In a large skillet melt the butter over medium heat. Add the red onions and thyme, cook until fragrant, 1 minute. Add the minced garlic, saute for 30 seconds.
• Add the sliced mushrooms, salt, and black pepper. Sauté until the mushrooms release all their water, about 5 to 6 minutes.
• Add the baby spinach, stir and cook until wilted, 1 to 2 minutes.
• Remove the pan from the heat, stir in the cream and parsley. Season with salt and pepper to taste.
• Evenly fill each crepe with the mushroom mixture, about ⅓ cup, and sprinkle some gruyere cheese on top. Fold over each side to close. Garnish with parsley, serve immediately.

CREPES WITH SPINACH, BACON AND MUSHROOM FILLING

Steps:

• Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
• In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
• In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
• Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

MUSHROOM, BACON, AND SPINACH CREPES

Steps:

• Whisk all ingredients together until smooth and even.
• Heat an approx. 20 cm (8 in.) non-stick skillet over medium-low heat. When the skillet is hot, brush bottom with oil using a basting brush.
• Cook crepes one by one, pouring in about 60 mL (¼ cup) of dough and spreading it by tilting the pan until crepe is the size of the skillet.
• Cook crepes for approx. 1 minute on each side. Set aside.
• In a saucepan, melt butter over medium-high heat. Add flour and combine, whisking constantly. Heat 1 to 2 minutes, stirring occasionally.
• Add milk while whisking. Stir constantly so the sauce doesn't stick to the bottom of the saucepan. Cook on medium-high until sauce thickens, approx. 7 to 8 minutes. Season to taste. Set aside.
• Place rack in middle of oven. Preheat oven to 200°C (400°F). Oil an approx. 30 x 20 cm (11 x 8 in.) baking dish.
• Brown bacon in a large non-stick skillet. Add mushrooms and onion and cook for around 5 minutes or until golden. Add spinach and cook until wilted. Add salt and pepper.
• On a work surface, place around 60 mL (¼ cup) of filling on each crepe. Top with 30 mL (2 tbsp.) bechamel sauce and 30 mL (2 tbsp.) grated cheese. Roll crepes and place side by side in a baking dish.
• Cover crepes with remaining bechamel sauce and grated cheese. Bake for around 15 minutes. Finish cooking on broil to brown cheese. Serve with a green salad.

MUSHROOM, BACON, AND SPINACH CREPES

Steps:

• Whisk all ingredients together until smooth and even.
• Heat an approx. 20 cm (8 in.) non-stick skillet over medium-low heat. When the skillet is hot, brush bottom with oil using a basting brush.
• Cook crepes one by one, pouring in about 60 mL (¼ cup) of dough and spreading it by tilting the pan until crepe is the size of the skillet.
• Cook crepes for approx. 1 minute on each side. Set aside.
• In a saucepan, melt butter over medium-high heat. Add flour and combine, whisking constantly. Heat 1 to 2 minutes, stirring occasionally.
• Add milk while whisking. Stir constantly so the sauce doesn't stick to the bottom of the saucepan. Cook on medium-high until sauce thickens, approx. 7 to 8 minutes. Season to taste. Set aside.
• Place rack in middle of oven. Preheat oven to 200°C (400°F). Oil an approx. 30 x 20 cm (11 x 8 in.) baking dish.
• Brown bacon in a large non-stick skillet. Add mushrooms and onion and cook for around 5 minutes or until golden. Add spinach and cook until wilted. Add salt and pepper.
• On a work surface, place around 60 mL (¼ cup) of filling on each crepe. Top with 30 mL (2 tbsp.) bechamel sauce and 30 mL (2 tbsp.) grated cheese. Roll crepes and place side by side in a baking dish.
• Cover crepes with remaining bechamel sauce and grated cheese. Bake for around 15 minutes. Finish cooking on broil to brown cheese. Serve with a green salad.

BACON, MUSHROOM AND SPINACH CREPES

Steps:

• COOK bacon in a medium skillet over medium heat until crisp; remove bacon with a slotted spoon and set it aside on a paper towel to drain. ADD shitake mushrooms to the pan with the bacon fat and cook over medium-high heat until golden brown on both sides, about 2 to 3 minutes per side. Transfer to paper towel with the bacon. HEAT 2 tablespoons of the butter in a large high-sided saute pan over medium heat. When melted, add onion, garlic, salt and crushed red pepper. Cook, stirring as needed, until onion is very soft, about 5 minutes. Add half of spinach and cook until wilted, about 2 to 3 minutes; then add second half of spinach and continue cooking, stirring, until spinach has wilted. Continue to cook until some of the liquid released from spinach has evaporated. Add Neufchâtel cheese and stir until melted. Add Gruyere and stir until melted. LAY each crepe flat on a plate or cutting board, spread with some spinach mixture and fold over as desired. Melt remaining butter in a saute pan, add folded crepes and heat until well browned and slightly crisp, about 1 minute per side. Garnish with minced fresh herbs and serve.

SAVORY CREPES WITH MUSHROOM AND BACON FILLING

Steps:

• Make crêpes:
• In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.
• Heat a 6-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 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 crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)
• Make filling:
• In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.
• Preheat oven to 200°F..
• In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.
• Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.

SPINACH, BACON AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375°F.
• Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
• Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
• With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
• Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
• Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

SAVORY MUSHROOM, SPINACH & CHEESE CREPES

Steps:

• Make crepes if using homemade & set aside.
• Preheat oven to 350°F.
• Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
• Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
• Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
• Uncover & add the goat cheese, stirring until melted.
• Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
• Cover pan with foil and heat until cheese melts, about 15 minutes.
• Serve warm.