Savory Crepes With Mushroom And Bacon Filling
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 large
Egg1 cup
Milk3 tbsps
Unsalted Butter1 cup
All-Purpose Flour1 tsp
Salt450 g
Mushroom (sliced thin)1 cup
Heavy CreamDirections:
1
Make crêpes: In a bowl whisk together egg, milk, butter, and parsley until combined well
2
Add flour, salt and pepper and whisk until smooth
3
Heat a 6-to-8 inch crepe pan over moderately high heat until hot
4
Brush pan with oil and heat until hot but not smoking
5
Remove pan from heat
6
Stir batter and half fill a 1/4-cup measure with it
7
Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl
8
Return pan to heat and loosen edge of crêpe with a spatula
9
Cook crêpe until underside is lightly browned
10
Turn crêpe and lightly brown other side
11
Transfer crêpe to a plate
12
Make more crêpes with remaining batter, brushing pan lightly with oil as necessary
13
(Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap
14
) In a bowl whisk together egg, milk, butter, and parsley until combined well
15
Add flour, salt and pepper and whisk until smooth
16
Heat a 6-to-8 inch crepe pan over moderately high heat until hot
17
Brush pan with oil and heat until hot but not smoking
18
Remove pan from heat
19
Stir batter and half fill a 1/4-cup measure with it
20
Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl
21
Return pan to heat and loosen edge of crêpe with a spatula
22
Cook crêpe until underside is lightly browned
23
Turn crêpe and lightly brown other side
24
Transfer crêpe to a plate
25
Make more crêpes with remaining batter, brushing pan lightly with oil as necessary
26
(Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap
27
) Make filling: In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain
28
Pour off all but 1 tablespoon fat from skillet and chop bacon
29
To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes
30
Remove skillet from heat
31
Preheat oven to 200°F
32
In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour
33
Cook roux, whisking, 3 minutes
34
Add milk gradually, whisking constantly, and cook
35
Stirring, occasionally, 5 minutes or until thickened and smooth
36
Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick
37
Cool filling slightly
38
In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain
39
Pour off all but 1 tablespoon fat from skillet and chop bacon
40
To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes
41
Remove skillet from heat
42
Preheat oven to 200°F
43
In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour
44
Cook roux, whisking, 3 minutes
45
Add milk gradually, whisking constantly, and cook
46
Stirring, occasionally, 5 minutes or until thickened and smooth
47
Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick
48
Cool filling slightly
49
Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter
50
Heat crêpes in oven until heated through
51
Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter
52
Heat crêpes in oven until heated through