I mixed three distinct crepe recipes to create a truly delicious dish!
| Prep Time: | 35 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
- Get the recipe for
Nutrition Facts
| Calories | 445 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 16 g |
| Sodium | 785 mg |
| Sugars | 6 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Crepes and filling were good, but when I tasted the sauce, I have to admit that i hated it. I tried to doctor it up and save it, but ended up throwing it out. I made a basic white sauce (no lemon) and added a few tbsp parmesan cheese. My husband said it was the most delicious thing he’d eaten. I sauteed asparagus in some of the leftover bacon fat and grated parmesan cheese over it,and served it alongside the crepes.
I can’t believe I made something so delicious! I used pre-made crepes, and they worked out fine. I’m so impressed!
Looking for something new to make for breakfast, I found this recipe. We loved it! It’s a bit of an effort to make and there was a LOT of dirty dishes after but it was well worth it. One thing I would do next time is put less lemon in the sauce. If you taste it by itself, is very tart but when you eat it together with everything then it’s not bad. I still would put a little less lemon tho. I also added some tomatoes in my bf’s one.
The only changes I made were to precook the bacon and use less pans. It was delicious and this recipe will go into our “wow! Make it again” pile.
I made these today and I made just two changes: I added an onion and I cooked everything (and by everything I mean both the crepes and all the fillings) in the same pan because I’m too lazy to do all that washing up, lol. They tasted amazing and I will definitely be making them again!
I think this recipe has a lot of potential that it doesn’t quite meet. For instance, the filling is a great start, but I think next time I’ll add artichokes, onions, and some other items so there’s more to actually bite into. They’re a bit mushy. But the biggest issue for both me and my husband was that the sauce was so lemony. My husband couldn’t stand to use it at all, and I had to use just the tiniest amount. It almost ruined the whole meal–and I didn’t even add the full amount of lemon! Making this also left my kitchen in a mess, and I think chicken or tukey might work better than the bacon if you can figure out how to season them right. Otherwise, the bacon was so easily hidden that you might as well do these vegetarian, which would taste great anyway. A good start, but I’m going to heavily personalize the recipe if I ever try it again.
I might have rated it a bit higher, but I needed to add some ingredients for more flavor. When I tasted the filling it seemed so bland, even with plenty of salt. I opened the fridge and found a few different cheeses and threw a small amount of these leftovers in (some feta, a small amount of aged white -very creamy-sharp cheddar, some Romano, and some Asiago). I also added a few sprinkles of chicken bullion. I wish I would have added some onion. I only put a bit under 1/3 cup of the lemon juice into the topping and cooked it to 175 degrees but needed to add a cornstarch slurry to thicken it up. It turned out the perfect consistency. In my opinion, the lemon sauce was absolutely necessary (though I would have preferred a true hollandside) . These were very bland looking on the plate, therefore I sprinkled them with paprika. Thanks for giving me ideas on how to use my leftover crepes in new ways.
Very good. Bacon is the key to this recipe. I added 4 oz of feta. I did not make the sauce. I just filled crepes and placed them in a 9 x 13 glass pan. I then drizzled some spaghetti sauce on them and sprinkled with Parmesan cheese. I then put in oven at 350 degrees until the sauce and cheese heated up.
I made this recipe for my family for breakfast and everyone loved it! Although I omitted the hollandaise like sauce on top, I served it with eggs and it tasted great! It was soooo easy and very delicious! I would suggest making the crepe batter ahead of time to save time.
This is a good general recipe for crepes, allowing for a variety of substitutions in the filling. The bechemel brought the filling together wonderfully, but the sauce… I’m not sure how that was supposed to work. I followed the directions exactly and got a thin, runny, much too lemony liquid. It took about 10 minutes of constant whisking on medium heat to acheive enough thickening to call it a sauce. It wasn’t terrible, but the lemon was overpowering and it had a slightly grainy texture.
Yum!
I used the Crepe recipe that has been handed down from grandmother to grandmother in my family. But I’ve never made a savory crepe recipe so I gave this one a shot, followed the directions to a T except I added twice as much bacon. I also did not use the lemon-egg sauce and opted for those hollandaise sauce packets at the grocery store. Overall, everyone LOVED it.
I make this recipe for my daughters birthday dinner. It was amazing. We added chicken to our mixture. I did underestimate the time it would take to make the crepes but you need to make them fresh to taste right. All was good dinner was only late by 20 minutes.
I wasn’t crazy about the finished product. The filling was too floury, the sauce too lemony, and the the citrus didn’t go well with the filling flavors. It was cumbersome to make too. The spinach-bacon-mushroom flavors went really well with the crepe.
I removed the bacon from this recipe, used a little extra butter. For the cream sauce I added lemon juice and dill as well. Turned out great!
Pretty good filling. Added a little Tillamook cheddar. The lemon sauce didn’t work for me; maybe half the lemon next time. I think a bernaise or hollandaise sauce (something creamy) may work better. Overall, good recipe.
The filling was delicious and the crepe recipe a winner. That lemon hollandaise sauce? No go. I will keep the recipe but search for a different sauce.
Amazing!!! Took this to a dinner party and got fantastic raving all night! 😀
absolutely wonderful. Did not change a thing except to add just a dash more of milk to the mushroom mixture to thin out a bit. The basic crepe recipe was perfect also. Only my 2nd time to make crepes and they were perfect. Thank you for a wonderful recipe.
I made this for dinner tonight. It was great!!!!!!! I just relized that I didn’t add the parsley. But it was great any way! Love it. the lemon sauce was a little runny next time I will add another egg. I used turkey bacon. Fabuloso!!!!!!
Love this recipe and have made it several times. This is one I actually didn’t alter too much. I have made it with turkey bacon for a vegetarian friend. This is a fun recipe to double and cook with a friend – then one person can take half home.