Crepes With Spinach Bacon And Mushroom Filling Food

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.

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.

BACON, SPINACH, CHEESE & MUSHROOM CREPES

Steps:

• Mix dry ingredients in a bowl.
• Make a well in the center, then add the eggs, oil and 2 tablespoons of the milk.
• Stir with a whisk until smooth.
• Slowly stir in the remainder of the milk.
• Let stand 1 hour.
• Turn oven on to 300°F/150°C/Gas 2.
• Make the crepes and keep warm in the oven with a sheet of wax paper between each one and cover loosely with foil on a cookie sheet.
• If you are using bacon, cook it first. (I like to cook my bacon in the oven with a foil-lined pan that the bacon sits above on a grill so the fat can drip away to reduce our fat intake.)
• Add the butter and oil to a pan.
• Sauté mushrooms, garlic, thyme, shallots until shallots are almost see-through and mushrooms well done.
• Add bacon or ham, and spinach stirring well to incorporate and heat thoroughly.
• Stir in the cream, and cheese, mix well to heat and the cheese begins to melt, remove from heat.
• Take the crepes out of the oven.
• Place a crepe back in the crepe pan and add a spoonful of filling down the center of the crepe.
• Fold crepe into thirds by lifting one side of the crepe over the filling then the other side.
• Place the filled crepe in an oven-safe casserole dish.
• Continue filling all the crepes in this manner laying them beside one another in the casserole dish and place filled crepes back in the oven to keep them warm to serve all at once, nice and hot and delicious!

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 AND FETA CREPES

Steps:

• Wash spinach and remove stalks.
• Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time.
• Spinach should be limp.
• Drain well- squeeze as much liquid from cooked spinach as you can.
• Chop roughly.
• Add finely chopped onion, the Feta, Romano and Ricotta Cheese.
• Mix well.
• Add ground nutmeg, salt and pepper.
• Add lightly beaten egg.
• Set aside.
• CREPES-----------------.
• Method: Sift flour and salt into a bowl.
• Add eggs and a little milk.
• Beat well.
• Add the remaining milk and lastly the melted butter.
• Heat oil in crepe pan (or use spray).
• Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly.
• Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned.
• Turn crere over and cook the other side for about 1/2 a minute.
• Remove from pan and place on piece of waxed paper.
• Continue until all the crepe mixture is used up.
• This recipe should yield approx.
• 12 crepes.
• Place wax paper between crepes as you remove each one from the pan.
• ASSEMBLE THE CREPES------------.
• Place even amounts of Spinach mixture in the centre of each crepe.
• Fold crepe into a'parcel' and place in lightly greased baking dish.
• I usually have enough mixture for 8 crepes.
• Over the crepes spoon some Italian Tomato Sauce (easy to make)- onions, garlic, canned tomatoes, basil, oregano, salt and pepper.
• And then sprinkle lots of grated mozarella cheese!
• Place in moderate oven about 15-20 minutes.
• This recipe may seem fidley to some or alot of work but it's not really- believe me.
• The recipe is always nicer a day old and re-heated.
• Typing the recipe out has got my salivary glands going- I think I'll have to make it soon again.
• Cooked, diced chicken can also be added to the Spinach mixture.

CREPES WITH SPINACH AND CHEESE FILLING

Steps:

• Prepare the spinach first. In a large pan heat up 1 tablespoon of oil, add the garlic and fry for 30 seconds. Add the spinach and fry over a high heat for about a minute, stirring all the time, until the spinach has wilted. Remove from the heat before it starts releasing water. Set aside to cool.
• Meanwhile make the crepes. In a large bowl combine the flour with the salt and stir using a whisk. Add the egg and oil and start gradually pouring in the milk whisking all the time until all the ingredients have been incorporated and the mixture is silky smooth. Set aside for 5 minutes.
• Heat up a pancake pan (large or small), grease with a little oil (I used a piece of paper towel to do this) and ladle the crepes batter onto the pan in a circular motion swirling the pan to ensure the batter covers the entire surface. Cook over a medium heat for about 2 minutes on one side and a minute on the other, until the crepe is lightly browned. Stack ready crepes on a large plate.
• To make the filling puree the spinach mixture (once cooled) along with the cottage cheese, cheddar cheese and onion granules until smooth (or puree the spinach then stir in the cheeses for more texture). Season to taste and make the crepes.

SPINACH AND MUSHROOM STUFFED CREPES

Steps:

• Heat a sauté pan over medium-high heat. Add your butter and start it melting.
• Sauté your mushrooms in the butter. Add a little salt and pepper. Sauté until the mushrooms are cooked.
• Add your chopped garlic and bacon bits. Cook for about 1 minute.
• Add your spinach to the pan and cook for about 1 minute. Add a little salt and pepper. The spinach should wilt and bundle up, a bit. Don't cook for too long, or else it loses its color and vibrancy.
• Add your parmesan cheese and quickly toss it into the mix.
• Divide even amounts between the 8 crepes, spreading the mixture into straight lines, running down the center of each crepe. I do this by tilting the pan and pulling a bit out with tongs, while moving the pan over the crepe. Others use a spoon and spoon it into lines. Use the method you're comfortable with.
• Roll the crepes tightly and then cut them into half. Cut the very ends off, just to square them off (I usually just eat the tasty, delicious ends). Place 4 stuffed crepe halves on each place. Serve!

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.

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.