Savory Crepes With Mushroom And Bacon Filling Food

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CREPES WITH SPINACH, BACON AND MUSHROOM FILLING



Crepes with Spinach, Bacon and Mushroom Filling image

I took three different crepe recipes and combined them to come up with a real winner!

Provided by SUZAINEE

Categories     Breakfast and Brunch     Crepes     Savory

Time 1h5m

Yield 4

Number Of Ingredients 15

1 recipe Basic Crepes
6 slices bacon
1 tablespoon unsalted butter
½ pound fresh mushrooms, sliced
3 tablespoons unsalted butter
¼ cup all-purpose flour
1 cup milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
salt and pepper to taste
⅔ cup chicken broth
2 eggs
½ cup lemon juice
salt and pepper to taste

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.

Nutrition Facts : Calories 445 calories, Carbohydrate 17.9 g, Cholesterol 160 mg, Fat 35.6 g, Fiber 3.5 g, Protein 15.9 g, SaturatedFat 15.6 g, Sodium 784.6 mg, Sugar 5.5 g

SAVORY CREPES WITH MUSHROOM AND BACON FILLING



Savory Crepes with Mushroom and Bacon Filling image

An easy crepes recipe with mushroom and bacon.

Categories     Milk/Cream     Mushroom     Appetizer     Sauté     Bacon     Parsley     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 crêpes, serving 6 as a lunch main course

Number Of Ingredients 17

For crêpes
1 large egg
1 cup milk
1 tablespoon unsalted butter, melted and cooled
1 teaspoon finely chopped fresh parsley leaves
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
vegetable oil for brushing pan
For filling
6 slices bacon
1/2 pound mushrooms, sliced thin
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup heavy cream
1 tablespoon chopped fresh parsley leaves

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.

MUSHROOM CREPES



Mushroom Crepes image

Provided by Alton Brown

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 18

2 large eggs
3/4 cup whole milk
1 1/2 ounces unsalted butter, melted and cooled
1/4 teaspoon kosher salt
4 1/2 ounces all-purpose flour
1/4 cup fresh herbs (parsley, tarragon or chives), finely chopped
8 ounces shiitake mushrooms, thinly sliced
8 ounces cremini mushrooms, thinly sliced
3 tablespoons unsalted butter
1 medium onion, diced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup whole milk
1 tablespoon chopped tarragon
1 tablespoon chopped chives
2 ounces provolone, shredded
Nonstick cooking spray or very cold butter, for the pan
1 1/2 ounces Parmesan, shredded

Steps:

  • For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour.
  • For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside.
  • Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms
  • (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes.
  • Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute.
  • Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet
  • pan.
  • Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds.
  • Place the crepes in the oven on the cooling rack setup and cover with parchment until all the
  • crepes are ready.
  • Remove the crepes from the oven and turn broiler on high.
  • Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.

SAVORY MUSHROOM, SPINACH & CHEESE CREPES



Savory Mushroom, Spinach & Cheese Crepes image

Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.

Provided by Tinkerbell

Categories     Breakfast

Time 48m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 10

12 (6 inch) crepes (pre-made or homemade with one of the crepe recipes posted on Zaar)
3 tablespoons extra virgin olive oil
1 1/4 lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)
1/4 cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh thyme leave
1 garlic clove, finely chopped
salt & pepper, to taste
1 (10 ounce) package fresh spinach, washed, stemmed & coarsely chopped
5 ounces goat cheese, crumbled
2 cups mozzarella cheese, shredded

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.

CREAMY MUSHROOM CREPE FILLING



Creamy Mushroom Crepe Filling image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.

MUSHROOM CREPES WITH CREAM SAUCE



Mushroom Crepes With Cream Sauce image

These are very rich and delicious crepes. I made this for my husband for our very first Valentine's Day when we were dating - let's just say that we've been together for over 20 years! This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 50m

Yield 18 filled crepes, 9 serving(s)

Number Of Ingredients 10

18 crepes (using Basic Crepe Batter)
1/2 cup butter
1/2 cup plain flour
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
4 cups cream
2/3 cup parmesan cheese, grated
4 cups mixed mushrooms, sliced
3/4 cup butter
salt and pepper

Steps:

  • Make the crepes using Nif's Basic Crepe Batter, recipe #354483.
  • For the Cheese Sauce: Melt the butter in a saucepan. Remove from heat and stir in the flour, salt and pepper until smooth. Return to a low heat and cook for 5 minutes.
  • Slowly pour in the cream, stirring constantly. Cook until thickened. Do NOT boil!
  • Add the cheese and stir until the cheese has melted and the sauce is smooth and creamy.
  • For the filling:.
  • Saute the mushrooms in half the butter for about 5 minutes.
  • Pour in half the Cheese Sauce and salt and pepper to taste. Mix well.
  • Fill each crepe with the mushroom filling. Fold over and place in a buttered shallow baking dish. Dot with remaining butter and pour on the rest of the sauce.
  • Bake in a 350F oven for 1/2 hour or until heated through.

Nutrition Facts : Calories 593.6, Fat 60.6, SaturatedFat 38, Cholesterol 192.2, Sodium 633.1, Carbohydrate 8.8, Fiber 0.2, Sugar 0.2, Protein 6.2

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