Savory Spinach, Bacon, and Mushroom Crepes: A Delicious and Versatile Recipe

Crepes, those delicate and thin pancakes, are incredibly versatile. While often associated with sweet fillings like Nutella and berries, they also shine with savory ingredients. This recipe transforms the humble crepe into a sophisticated and satisfying meal, packed with the earthy flavors of spinach and mushroom, complemented by the salty, smoky goodness of bacon. This is a perfect dish for brunch, lunch, or a light dinner. Let’s dive into creating these delightful savory crepes.

Why You’ll Love This Recipe

* **Versatile:** Easily adaptable to your taste preferences and dietary needs. Swap out ingredients, add herbs, or change the cheese. This recipe is a fantastic starting point for your own culinary creations.
* **Flavorful:** The combination of spinach, bacon, and mushrooms creates a rich and complex flavor profile that’s both comforting and satisfying.
* **Impressive:** These crepes are elegant enough to serve to guests, yet simple enough to make on a weeknight.
* **Customizable:** This recipe allows for significant personalization. You can add other vegetables, substitute different types of cheese, or use various herbs and spices to match your preferences.
* **Nutritious:** Packed with vitamins and minerals from spinach and mushrooms, and protein from bacon and eggs.

Ingredients You’ll Need

Here’s a breakdown of the ingredients for both the crepe batter and the savory filling:

For the Crepes (Yields about 8-10 crepes)

* 1 cup all-purpose flour
* 1 ½ cups milk (whole milk recommended for richer flavor, but any type works)
* 2 large eggs
* 2 tablespoons unsalted butter, melted
* ¼ teaspoon salt
* Butter or oil, for greasing the pan

For the Spinach, Bacon, and Mushroom Filling

* 8 ounces bacon, chopped
* 1 pound cremini mushrooms, sliced
* 5 ounces fresh spinach, roughly chopped
* 1 small yellow onion, finely chopped
* 2 cloves garlic, minced
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup milk
* ½ cup grated Gruyere cheese (or Swiss, or Parmesan)
* Salt and black pepper to taste
* Pinch of nutmeg (optional)
* Fresh parsley, chopped (for garnish, optional)

Equipment Needed

* Mixing bowls
* Whisk
* Measuring cups and spoons
* Non-stick crepe pan or skillet (8-10 inch diameter is ideal)
* Spatula
* Large skillet or sauté pan
* Ladle

Step-by-Step Instructions

Let’s break down the process of making these savory crepes into manageable steps.

Part 1: Making the Crepe Batter

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the batter.
2. **Add Wet Ingredients:** In a separate bowl, whisk together the milk, eggs, and melted butter. Make sure the butter isn’t too hot, or it could cook the eggs.
3. **Combine Wet and Dry:** Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough crepes. A few small lumps are okay.
4. **Rest the Batter:** Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, resulting in more tender crepes. Resting also allows the flour to fully absorb the liquid, creating a smoother batter.

Part 2: Preparing the Spinach, Bacon, and Mushroom Filling

1. **Cook the Bacon:** In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve the bacon fat in the skillet – it will add tons of flavor to the filling!
2. **Sauté the Onion and Garlic:** Add the chopped onion to the skillet with the bacon fat and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. **Cook the Mushrooms:** Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 8-10 minutes. Don’t overcrowd the pan, or the mushrooms will steam instead of brown. If necessary, cook them in batches.
4. **Add the Spinach:** Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir to combine all the ingredients.
5. **Make the Cream Sauce:** In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken the sauce. Gradually whisk in the milk, making sure to break up any lumps. Continue to whisk until the sauce thickens and becomes smooth, about 3-5 minutes. Be patient and keep whisking!
6. **Combine Filling and Sauce:** Pour the cream sauce into the skillet with the spinach, mushroom, onion, and garlic mixture. Stir to combine. Add the cooked bacon and grated Gruyere cheese. Season with salt, black pepper, and a pinch of nutmeg (if using). Cook for another minute or two until the cheese is melted and the filling is heated through.

Part 3: Cooking the Crepes

1. **Heat the Pan:** Heat a non-stick crepe pan or skillet over medium heat. Lightly grease the pan with butter or oil. The pan is ready when a drop of water sizzles and evaporates quickly.
2. **Pour the Batter:** Pour about ¼ cup of crepe batter onto the hot pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle. If you pour too much, the crepe will be too thick; if you don’t pour enough, it will be too thin and difficult to handle.
3. **Cook the Crepe:** Cook the crepe for about 1-2 minutes per side, or until the edges are golden brown and the crepe releases easily from the pan. Use a thin spatula to carefully flip the crepe. The first crepe might not be perfect – it’s often a test to gauge the pan temperature and batter consistency.
4. **Stack the Crepes:** As you cook the crepes, stack them on a plate. You can keep them warm in a low oven (200°F/95°C) until you’re ready to assemble the crepes.

Part 4: Assembling the Crepes

1. **Fill the Crepes:** Place a cooked crepe on a clean surface. Spoon about ¼ to ½ cup of the spinach, bacon, and mushroom filling onto one half of the crepe.
2. **Fold the Crepes:** Fold the crepe in half, and then in half again, to form a triangle. Alternatively, you can roll the crepe up like a burrito. This is a matter of personal preference.
3. **Serve:** Serve the filled crepes immediately. Garnish with fresh chopped parsley, if desired. You can also top with a dollop of sour cream or crème fraîche for extra richness.

Tips for Success

* **Don’t Overmix the Batter:** Overmixing the crepe batter will result in tough crepes. Mix until just combined, and a few lumps are okay.
* **Rest the Batter:** Resting the batter is crucial for tender crepes. Don’t skip this step!
* **Use a Non-Stick Pan:** A good non-stick pan is essential for making crepes that don’t stick and tear.
* **Adjust the Heat:** Adjust the heat as needed to prevent the crepes from burning. The ideal temperature is medium.
* **Keep Crepes Warm:** Keep cooked crepes warm in a low oven until ready to assemble.
* **Don’t Overfill the Crepes:** Overfilling the crepes will make them difficult to fold and eat.

Variations and Substitutions

This recipe is a great starting point for your own creative variations. Here are some ideas:

* **Vegetarian:** Omit the bacon for a vegetarian option. Add more mushrooms or other vegetables like bell peppers, zucchini, or asparagus.
* **Vegan:** Use plant-based milk (almond, soy, or oat milk) in the crepe batter and filling. Substitute the butter with vegan butter or olive oil. Omit the cheese or use a vegan cheese alternative.
* **Gluten-Free:** Use a gluten-free flour blend in the crepe batter. Make sure to check that all other ingredients are also gluten-free.
* **Cheese Variations:** Experiment with different cheeses like mozzarella, cheddar, or goat cheese.
* **Herb Variations:** Add fresh herbs like thyme, rosemary, or oregano to the filling.
* **Spice it Up:** Add a pinch of red pepper flakes to the filling for a little heat.
* **Protein Boost:** Add cooked chicken, sausage, or shrimp to the filling.
* **Different Greens:** Use kale or chard instead of spinach.
* **Sweet and Savory:** Drizzle a little maple syrup or honey over the finished crepes for a sweet and savory twist.

Serving Suggestions

These savory crepes are delicious on their own, but they also pair well with a variety of sides:

* **Salad:** A simple green salad with a light vinaigrette complements the richness of the crepes.
* **Soup:** A cup of tomato soup or butternut squash soup makes a comforting meal.
* **Fruit Salad:** A fresh fruit salad adds a touch of sweetness to the meal.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts are great side dishes.
* **Eggs:** Serve the crepes alongside scrambled eggs or a frittata for a hearty brunch.

Storage and Reheating

* **Crepes:** Cooked crepes can be stored in the refrigerator for up to 3 days. Stack them between sheets of parchment paper to prevent them from sticking together. You can also freeze cooked crepes for up to 2 months. Thaw them in the refrigerator before reheating.
* **Filling:** The spinach, bacon, and mushroom filling can be stored in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat until heated through.
* **Reheating Crepes:** To reheat the crepes, you can microwave them for a few seconds, or reheat them in a skillet over medium heat. You can also reheat them in the oven at 350°F (175°C) for a few minutes.

Nutritional Information (Approximate)

Nutritional information will vary depending on the specific ingredients used and serving size. However, a single crepe filled with the spinach, bacon, and mushroom mixture will typically contain:

* Calories: 300-400
* Protein: 15-20g
* Fat: 20-25g
* Carbohydrates: 20-25g

Conclusion

These savory spinach, bacon, and mushroom crepes are a delicious and versatile dish that’s perfect for any occasion. With their flavorful filling and delicate crepes, they’re sure to impress your family and friends. So, gather your ingredients, follow these simple steps, and enjoy a taste of culinary perfection. Don’t be afraid to experiment with different variations and make this recipe your own. Happy cooking!