Crepes Filled with Spinach, Bacon, and Mushrooms

Name: Crepes Filled with Spinach, Bacon, and Mushrooms
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 0.25 cup All-Purpose Flour; 6 slices Bacon; 0.67 cup Chicken Broth; 1 whole Crepes; 2 whole Eggs; 1 tbsp Fresh Parsley; 2 tbsp Grated Parmesan Cheese; 0.5 cup Lemon Juice; 1 cup Milk; 0.5 lb Mushrooms; 0.5 tsp Salt & Pepper; 10 oz Spinach; 1 tbsp Unsalted Butter

Breakfast 🍳Dinner 🍽️Lunch 🥪 French 🇫🇷 Low-Carb

Crepes Filled with Spinach, Bacon, and Mushrooms brings together tender mushrooms, smoky bacon, and earthy spinach wrapped in delicate crepes, all enriched with a silky cream sauce. A bright lemon-egg finish adds a gentle tang that balances the richness. Serve for a special brunch or a light dinner when you want something comforting yet refined.

Prep35 mins
Cook20 mins
Serves4
DifficultyMedium

1

Make the Basic Crepes following the recipe directions. Separate them with wax paper and keep them warm until serving.
2

Put the bacon in a large, deep skillet and cook over medium-high heat until evenly browned. Drain it, crumble it, and set it aside.
3

Reserve about 1 tablespoon of the drippings in the skillet, add 1 tablespoon butter, and sauté the mushrooms.
4

In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste forms.
5

Gradually stir in 1 cup milk, stirring constantly, until a smooth, thick gravy forms. Add the bacon, mushrooms, spinach, parsley, Parmesan cheese, salt, and pepper. Cook until somewhat thick, about 10 minutes.
6

In a saucepan, bring the broth to a boil. In a small bowl, whisk together the eggs and lemon juice.
7

Temper the eggs with the hot broth while whisking constantly so they cook without scrambling, cooking the eggs to 170 degrees F. Season again with salt and pepper to taste.
8

Fill each crepe with the spinach and meat filling, roll them up, and top with the warm egg sauce.