Follow these steps for perfect results
egg
large
milk
butter
melted and cooled
parsley
finely chopped
flour
all purpose
salt
black pepper
vegetable oil
for coating skillet
bacon
chopped or diced
mushrooms
sliced thin
butter
flour
milk
heavy cream
parsley
chopped
grated cheese
optional
Whisk together egg, milk, melted butter, and parsley in a bowl until well combined.
Add flour, salt, and pepper to the wet ingredients and whisk until smooth.
Heat a 6-8 inch crepe pan over medium-high heat until hot.
Brush the pan with vegetable oil and heat until hot but not smoking.
Remove the pan from heat.
Stir the batter and pour about 1/4 cup of batter into the pan.
Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter, returning any excess to the bowl.
Return the pan to heat and loosen the edge of the crepe with a spatula.
Cook the crepe until the underside is lightly browned.
Turn and lightly brown on the other side; transfer to a warm plate.
Repeat the process to make the rest of the crepes, brushing the pan with oil each time.
In a large skillet, cook bacon until crisp; remove from skillet and reserve, saving the fat in the pan.
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).
Remove the mushrooms from the skillet.
Preheat oven to 200 degrees F (90 C).
In the same skillet, melt the remaining butter over moderate-high heat and whisk in flour.
Whisk and cook the roux (flour-butter mixture) for three minutes.
Gradually add milk, whisking constantly, and cook for five minutes until thickened and smooth.
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.
Fill each crepe with about a quarter to a half cup of the mushroom and bacon filling.
Fold up the crepes.
Transfer the filled crepes to an oven-proof dish and sprinkle with grated cheese (optional).
Heat the filled crepes in the preheated oven until warmed through and the cheese is melted, before serving.
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.
Everything you need to know before you start
20 minutes
Crepes can be made ahead.
Serve the crepes on a plate and garnish with fresh parsley.
Serve with a side salad.
Serve as a brunch dish.
Serve with a hollandaise sauce.
Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Crepes are a staple in French cuisine.
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