Crepes with Spinach, Bacon, and Mushroom Filling

September is National Mushroom Month! Our Advanced Campers enjoyed making this crepe recipe this summer, so we hope you'll try it!

Basic Crepes

  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • 2 tablespoons. butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side. Separate with wax paper and keep warm until ready to serve.

Spinach, Bacon, and Mushroom Filling

  • 1 recipe Basic Crepes
  • 6 slices bacon
  • 1 tablespoons. unsalted butter
  • ½ pound fresh mushrooms, sliced
  • 3 tablespoons. unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 (10 oz.) package frozen chopped spinach, thawed and drained
  • 1 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • Salt and pepper to taste
  • 2/3 cup chicken broth
  • 2 eggs
  • ½ cup lemon juice

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 ¼ 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 to cook and not to scramble the eggs. Again, salt and pepper to taste. Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.