Spinach, Bacon and Mushroom Crepes

    Spinach, Bacon and Mushroom Crepes

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    About this recipe: I took three different crepe recipes and combined them to come up with a winner!

    Serves: 4 

    • 1 recipe crepes
    • 6 rashers bacon
    • 1 knob unsalted butter
    • 1 (200g) punnet mushrooms, sliced
    • 50g unsalted butter
    • 4 tablespoons plain flour
    • 225ml milk
    • 300g frozen spinach, thawed and drained
    • 1 tablespoon chopped fresh parsley
    • 2 tablespoons grated Parmesan cheese
    • salt and pepper to taste
    • 175ml chicken stock
    • 2 eggs
    • 120ml lemon juice
    • salt and pepper to taste

    Prep:35min  ›  Cook:20min  ›  Ready in:55min 

    1. Prepare Crepe recipe according to recipe directions. Separate with greaseproof paper and keep warm until ready to serve.
    2. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain, dice and set aside. Reserve about 1 tablespoon dripping, add a knob of butter, and saute mushrooms.
    3. In a separate saucepan, melt 50g butter over medium heat. Whisk in 4 tablespoons flour, stirring constantly, until a smooth paste is formed. Gradually stir in 225ml milk, stirring constantly until a smooth thick sauce is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
    4. In a saucepan, bring stock to the boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and stock together whisking constantly so as to cook, but not to scramble the eggs. Again, add salt and pepper to taste.
    5. Fill each crepe with spinach and meat filling, fold over, and top with warm egg lemon sauce.

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