Crepes with Spinach, Bacon and Mushroom Filling

92 Ratings
  • 5 Rating Star 48
  • 4 Rating Star 32
  • 3 Rating Star 9
  • 2 Rating Star 3
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I took three different crepe recipes and combined them to come up with a real winner!
prep:
35 mins
cook:
20 mins
total:
1 hr 5 mins
stand:
10 mins
Servings:
4
Max Servings:
4
Nutrition Info
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Ingredients

Directions

  • Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.

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  • 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

Per Serving:
444.97 calories; 15.91 g protein; 17.94 g carbohydrates; 35.65 g fat; 160 mg cholesterol; 784.56 mg sodium.Full Nutrition

Reviews (64)

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Most helpful positive review

coconutter
02/24/2008
I tweaked the ingredients a little but got rave reviews and thought I'd share. I omitted bacon but sauteed baby portabellas and onion added spinach and lots of feta and some romano cheese (kept the flour/butter/milk base the same). I made the egg sauce cutting lemon juice in half and poured over the stuffed crepes in a casserole dish. I baked at 350 for about 15 min. There was a lot of egg sauce left over though so I would probably half it next time. Turned out great!!
Helpful
(82)

Most helpful critical review

Anonymous
10/30/2008
The filling was okay but it simply doesn't belong inside of a crepe. As far as the lemon sauce is concerned it overpowered the whole dish with its tartness. I would not make this recipe again even with modifications it would still be an odd combination of flavors and textures resulting in an unpleasent dining experience.
Helpful
(2)
92 Ratings
  • 5 Rating Star 48
  • 4 Rating Star 32
  • 3 Rating Star 9
  • 2 Rating Star 3
Reviews:
Most Helpful Most Positive Least Positive Newest
coconutter
02/24/2008
I tweaked the ingredients a little but got rave reviews and thought I'd share. I omitted bacon but sauteed baby portabellas and onion added spinach and lots of feta and some romano cheese (kept the flour/butter/milk base the same). I made the egg sauce cutting lemon juice in half and poured over the stuffed crepes in a casserole dish. I baked at 350 for about 15 min. There was a lot of egg sauce left over though so I would probably half it next time. Turned out great!!
Helpful
(82)
Diane
12/28/2003
Had another basic crepe recipe I have used over the years but this one is much easier and BETTER! From now on I will use it for ANY crepe recipe I make! The filling in this one was GREAT!! We thought the sauce a little too lemony so will cut that in half next time I do this one. Also I assembled the dish a little ahead poured the sauce over and let it set in the refrigerator for an hour or so. Then baked it in a 350 degree oven until heated through. That worked just fine.
Helpful
(60)
Anonymous
09/04/2003
We love this recipe. We omit the bacon and go with lots of mushrooms and spinach. My husband always takes the leftovers for lunch and if I am lucky leaves enough for me.
Helpful
(34)
Anonymous
09/29/2006
Overall this was good. The fillig was GREAT however the pseudo hollandaise was far too lemony. I stilla te it but it made me pucker. We had friends over and I still had enough left for me to have on french bread for breakfast. So I recomend half the lemon for the sauce. We also doubled teh basic crepes recipe to have dessert crepes to finish teh meal. This fed five adults and three children.
Helpful
(24)
Colette
05/17/2010
yummy recipe. I made mine with chicken instead of bacon. It turned out great. These instructions are a bit wacky though. I've made this twice now and to simplify things a bit I made the crepes in a cast iron pan then used the same pan to cook all the other ingrediants(chicken then added spinach mushrooms then remove and add cheese flour milk etc. added back chicken/spin/mush) and a small pot for the hollandaise type sauce.
Helpful
(18)
Dee Cribb
07/19/2008
I didn't think this was amazing enough for the amount of dishes I had to dirty up in order to make it! It certainly looks pretty but the flavor isn't there for me. Thanks anyway:o)
Helpful
(18)
Anonymous
05/07/2005
I made this for my mom on Mothers Day. She loved it. Since I did'nt want to open a brand new can of chicken broth I just added the water and then 1 chicken bulluion cube.And instead of bacon I used ground turkey meat. Thanks so much!
Helpful
(15)
SPIN-GLASS
09/04/2003
The sauce is a little weird. There is probably a better sauce for it. If the idea of a lemon sauce appeals to you we recommend less lemon than called for. However the crepes themselves were delicious. The filling is great.
Helpful
(13)
Anonymous
06/13/2006
This recipe turned out great! I was skeptical of the lemon/egg sauce at first but it really made the dish. Might have been a bit plain without it. Definately a crowd pleaser.
Helpful
(11)
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