Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180g)
- Milk: 2 cups (480ml)
- Eggs: 3 large
- Butter, melted: 3 tablespoons (45g)
- Salt: 1/2 teaspoon
- Spinach, fresh: 1 pound (454g), washed and chopped
- Bacon, thick-cut: 12 slices (340g), cooked and chopped
- Mushrooms, sliced: 1 pound (454g)
- Olive oil: 2 tablespoons (30ml)
- Garlic, minced: 2 cloves
- Heavy cream: 1 cup (240ml)
- Parmesan cheese, grated: 1/2 cup (50g)
- Salt and pepper: to taste
Preparation Time:
- 30 minutes for the crepe batter
- 30 minutes for the spinach filling
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Make the crepe batter: In a large bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for at least 30 minutes at room temperature.
- Make the spinach filling: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the spinach and cook until wilted, about 3 minutes. Stir in the bacon and mushrooms and cook until softened, about 5 minutes.
- Make the bechamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the heavy cream until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in the Parmesan cheese.
- Assemble the crepes: Heat a lightly greased 12-inch skillet over medium heat. Pour 1/4 cup of batter into the center of the pan and tilt the pan to spread the batter evenly. Cook for 1-2 minutes per side or until golden brown.
- Spread 1/8 of the spinach filling down the center of the crepe. Top with 1/8 of the bechamel sauce. Fold the sides of the crepe over the filling to form a square envelope.
- Repeat with the remaining crepes and filling.
Nutritional Information:
- Calories: 550 per crepe
- Fat: 30g
- Protein: 25g
- Carbohydrates: 50g
Dish Characteristics:
- Savory and satisfying
- Rich and creamy filling
- Perfect for a brunch or light dinner
User Comments:
- "These crepes were amazing! The spinach filling was perfectly seasoned and the bechamel sauce was to die for."
- "I love the combination of flavors in this dish. It's both savory and satisfying."
- "The crepes were so light and fluffy. The filling was incredibly flavorful."
Special Precautions and Tips:
- Use a non-stick skillet to prevent the crepes from sticking.
- Make sure the crepe batter is thin enough to spread easily.
- Don't overcook the crepes or they will become tough.
- Serve the crepes immediately with your favorite toppings, such as additional Parmesan cheese, chopped parsley, or a fried egg.
