Cooking Instructions

Follow these steps for perfect results

Ingredients

0/16 checked
4
servings
1 unit

egg

large

225 ml

milk

15 ml

butter

melted and cooled

5 ml

parsley

finely chopped

125 ml

flour

all purpose

2 ml

salt

2 ml

black pepper

1 tbsp

vegetable oil

for coating skillet

8 slice

bacon

chopped or diced

0.2 kg

mushrooms

sliced thin

45 ml

butter

60 ml

flour

225 ml

milk

125 ml

heavy cream

15 ml

parsley

chopped

60 ml

grated cheese

optional

Step 1
~3 min

Whisk together egg, milk, melted butter, and parsley in a bowl until well combined.

Step 2
~3 min

Add flour, salt, and pepper to the wet ingredients and whisk until smooth.

Step 3
~3 min

Heat a 6-8 inch crepe pan over medium-high heat until hot.

Step 4
~3 min

Brush the pan with vegetable oil and heat until hot but not smoking.

Step 5
~3 min

Remove the pan from heat.

Step 6
~3 min

Stir the batter and pour about 1/4 cup of batter into the pan.

Step 7
~3 min

Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter, returning any excess to the bowl.

Step 8
~3 min

Return the pan to heat and loosen the edge of the crepe with a spatula.

Step 9
~3 min

Cook the crepe until the underside is lightly browned.

Step 10
~3 min

Turn and lightly brown on the other side; transfer to a warm plate.

Step 11
~3 min

Repeat the process to make the rest of the crepes, brushing the pan with oil each time.

Step 12
~3 min

In a large skillet, cook bacon until crisp; remove from skillet and reserve, saving the fat in the pan.

Step 13
~3 min

Sauté sliced mushrooms in the bacon fat, adding one tbsp of butter. Cook over moderate heat, stirring until the liquid the mushrooms release has evaporated a bit (about 5 minutes).

Step 14
~3 min

Remove the mushrooms from the skillet.

Step 15
~3 min

Preheat oven to 200 degrees F (90 C).

Step 16
~3 min

In the same skillet, melt the remaining butter over moderate-high heat and whisk in flour.

Step 17
~3 min

Whisk and cook the roux (flour-butter mixture) for three minutes.

Step 18
~3 min

Gradually add milk, whisking constantly, and cook for five minutes until thickened and smooth.

Step 19
~3 min

Add the cooked mushrooms, heavy cream, cooked bacon, chopped parsley, salt, and pepper to taste, then simmer for ten minutes, or until thick. Cool slightly.

Step 20
~3 min

Fill each crepe with about a quarter to a half cup of the mushroom and bacon filling.

Step 21
~3 min

Fold up the crepes.

Step 22
~3 min

Transfer the filled crepes to an oven-proof dish and sprinkle with grated cheese (optional).

Step 23
~3 min

Heat the filled crepes in the preheated oven until warmed through and the cheese is melted, before serving.

Pro Tips & Suggestions

Expert advice for the best results

Make the crepes ahead of time and store them in the refrigerator.

Add other vegetables to the filling, such as spinach or onions.

Use different types of cheese for the topping.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

Crepes can be made ahead.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Moderate
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with a side salad.

Serve as a brunch dish.

Serve with a hollandaise sauce.

Perfect Pairings

Food Pairings

Green salad
Asparagus
Roasted Tomatoes

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

France

Cultural Significance

Crepes are a staple in French cuisine.

Style

Occasions & Celebrations

Festive Uses

Candlemas (La Chandeleur)

Occasion Tags

Brunch
Lunch
Dinner
Special Occasion

Popularity Score

70/100

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