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Spinach, Bacon and Mushroom Crepes recipe

Spinach, Bacon and Mushroom Crepes recipe

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  • Recipes
  • Dish type
  • Pancakes
  • Savoury pancakes

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

153 people made this

IngredientsServes: 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

MethodPrep: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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Reviews & ratingsAverage global rating:(98)

Reviews in English (72)

all pretty straight forward, the only problem is that you're juggling about 4 things at the same time - the kitchen looked like a bomb had hit it. next time i'll be preparing the filling and sauce in advance and reheating when i'm just about ready to serve. very tasty dish. will definitely make it again.-08 Mar 2011

Took shortcuts.Left out the mushrooms - there weren't any at the shop, and I don't like them anyway!-10 Feb 2010

Took shortcuts.Left out the mushrooms - there weren't any at the shop, and I don't like them anyway!-10 Feb 2010

Bacon, Spinach, Cheese & Mushroom Crepes

Bacon, Spinach, Cheese & Mushroom Crepes

Tips For Successful Crepes

1. Stir crepe batter with a whisk until smooth, do not beat.

2. Let batter stand for an hour before cooking for best results.

3. Heat pan slowly (use a non-stick crepe pan unless you are experienced) until it is hot about 200°C /400°F.

4. Butter pan quickly and pour in batter. Cook fast or they will be rubbery.

5. When edges start to lift, it is time to turn.

Tip For Savory Crepe Batter

Use olive oil, vegetable oil or sunflower oil in the batter as each one will enhance your crepes with a slightly different flavor, your preference.

Try them out by dividing the other ingredients in half placing each half in a separate bowl and use 2 different oils to see the one you like best.

Related Video

Very good. Bacon is the key to this recipe. I added 4 oz of feta. I did not make the sauce. I just filled crepes and placed them in a 9 x 13 glass pan. I then drizzled some spaghetti sauce on them and sprinkled with Parmesan cheese. I then put in oven at 350 degrees until the sauce and cheese heated up.

The only reason I'm giving this a three star is because I made several changes to this recipe. First of all I doubled the recipe (except for the spinach) and used a pound of bacon and a pound of breakfast sausage (use a little more or less to your taste). I added shredded colby jack cheese (about 1/2 cup) I didn't use any of the sauces called for in the recipe. I used 2 McCormic Original Country Gravy mixes made to package directions. Use enough to bind the ingredients together. Taste the ingredients, if it's not flavorful enough for you, by all means add a spice you like to it. that's what cooking is all about! I filled the crepes and put them in a baking dish. I poured the remainder of the sauce on the crepes and put them in the oven for about 20-30 minutes. My guests thought it was the best breakfast they ever had.

Very good, but takes a lot of time to prepare. I made the crepes and my husband made the stuffing. It still took some time.

I made this recipe for my family for breakfast and everyone loved it! Although I omitted the hollandaise like sauce on top, I served it with eggs and it tasted great! It was soooo easy and very delicious! I would suggest making the crepe batter ahead of time to save time.

I think this recipe has a lot of potential that it doesn't quite meet. For instance, the filling is a great start, but I think next time I'll add artichokes, onions, and some other items so there's more to actually bite into. They're a bit mushy. But the biggest issue for both me and my husband was that the sauce was so lemony. My husband couldn't stand to use it at all, and I had to use just the tiniest amount. It almost ruined the whole meal--and I didn't even add the full amount of lemon! Making this also left my kitchen in a mess, and I think chicken or tukey might work better than the bacon if you can figure out how to season them right. Otherwise, the bacon was so easily hidden that you might as well do these vegetarian, which would taste great anyway. A good start, but I'm going to heavily personalize the recipe if I ever try it again.

We enjoyed the lemon sauce and from my experience, lemons compliment spinach dishes but MY OH MY what a mess in the kitchen! Tastes wonderful.

I made this for my mom on Mothers Day. She loved it. Since I did'nt want to open a brand new can of chicken broth I just added the water and then 1 chicken bulluion cube.And instead of bacon I used ground turkey meat. Thanks so much!

I didn't think this was amazing enough for the amount of dishes I had to dirty up in order to make it! It certainly looks pretty but the flavor isn't there for me. Thanks anyway:o)

Overall this was good. The fillig was GREAT, however the pseudo hollandaise was far too lemony. I stilla ate it, but it made me pucker. We had friends over and I still had enough left for me to have on french bread for breakfast. So I recomend half the lemon for the sauce. We also doubled teh basic crepes recipe to have dessert crepes to finish teh meal. This fed five adults and three children.

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.

Keto Spinach Mushroom Bacon Crêpes

Keto Spinach Mushroom Bacon Crêpes. I am having so much fun doing this series of crêpe recipes, I can’t even tell you. Not only do I make them, I get to eat them- so, it’s a best of both worlds kind of scenario. The combination of ingredients in these particular crêpes is that of a good quiche so maybe, since real men don’t eat quiche-you can get them to eat these. You will need one recipe of 12 Flaxseed Meal Crêpes to make these keto spinach mushroom bacon crêpes.

I have quite a few new crêpes recipes now and to see a few of them check these out too. Crab Rangoon Bundles With Asian Drizzle, Strawberry Orange Crêpes and there are now many more-some savory and some for dessert.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

For the pancakes, sift the flour with a pinch of salt into a mixing bowl, then crack in the egg and mix well. Add the milk and 150ml/5fl oz water, then beat well until smooth and well combined. Set aside while you make the filling.

For the filling, heat the oil in a frying pan and fry the onion until softened, then add the mushrooms to cook through. Season well with salt and pepper, add the baby spinach and cook for 2 minutes until it wilts, stirring frequently. Set aside while you cook the pancakes.

To cook the pancakes, heat a little olive oil in a large frying pan, pour in a ladleful of batter and swirl around until it thinly covers the base of the pan. Fry for about a minute until the underside is set and beginning to turn golden-brown. Turn over using a spatula and cook the other side.

While the pancake is still in the pan, spread half the crème fraîche over one side (if using), scatter over half of the mushroom and spinach mixture, and sprinkle with parsley and chives (if using). Fold the sides of the pancake over the filling and lift onto a serving plate.

Repeat with the remaining batter and filling to make another pancake (if you have any batter leftover, fry-up another pancake for dessert). Serve with salad leaves.

26 Savory Crepes To Enjoy All Day Long

The best crepe recipes aren’t always sweet. In fact, some of the most delicious are filled with cheeses, meats, herbs, spices and more. And they can be enjoyed all year and all day long. From morningtime recipes to ones that are fit for a light, dinnertime treat, these 26 savory crepes will have you headed to the kitchen.

1. Hollandaise

These savory, hollandaise-covered crepes are the perfect addition to your weekend brunch. Visit Cooking and Beer for all the yummy details.

2. Mushroom & Swiss

Babble has a killer recipe that involved the foundation of hearty, buckwheat crepes and a luscious filling of mushrooms and swiss. YUM!

3. Brie, Ham & Asparagus

Check out I Adore Food if you want the directions for making these delicious-looking savory crepes. These are filled with brie, ham and asparagus!

4. Kale & Cheese

Healthy For Two gives us a quick and easy crepe recipe that includes one of the most trendy of healthy foods. Kale and cheese make the perfect combo!

5. Shrimp

If you have a love of shrimp, you’ll love this savory crepe recipe from Pillsbury. Visit and find out all the delicious details.

6. Steak, Spinach & Mushroom

Half Baked Harvest has a recipe that’s worthy for a dinner party. Everyone will want to dive into these steak, spinach and mushroom crepes – topped with a tangy balsamic glaze.

7. Spinach, Artichoke & Brie

If you want to head back on over to Half Baked Harvest, you’ll find this scrumptious recipe for spinach, artichoke and brie savory crepes – and this one is topped with sweet honey sauce!

8. Norwegian Potato

Adventures in Cooking shows us how to make a classic, Norwegian potato cake. Then you can use it as the foundation for savory – and sweet too – recipes.

9. Ricotta, Spinach, Bacon & Mushroom

These green onion crepes from BS’ In The Kitchen are to die for, especially with all of these hearty, scrumptious fillings. Ricotta, spinach, bacon and mushroom … oh my!

10. Spinach & Bacon

Here’s another recipe that combines some spinach and bacon, and this one too has some hollandaise sauce included. Chef in Training has the recipe.

11. Creamy Chicken & Mushroom

If you’re a lover of chicken, then we’ve found the perfect savory crepe recipe for you to try out. Julia’s Album has the directions for these creamy chicken concoctions.

12. Dill & Salmon

Here’s a fun and quirky combination that will have your tastebuds quite happy. Sweet + Savory will give you all the know-how on creating this at home.

13. Turkey Pesto

Chef in Training has my personal favorite idea on the list. Add a bit of turkey, pesto and a few other ingredients inside one of these savory crepes!

14. Ham & Egg

Check out Martha Stewart for this easy ham and egg recipe. Wake up and get the family going with this delicious treat.

15. Asparagus & Gruyere

Five and Spice has this beauty sitting on their site. Combine asparagus and gruyere cheese for a creamy, tasty bite at lunch or dinner.

16. Leek, Apple, Fennel Sausage & Goat Cheese

Visit Fine Cooking if this combination caught your eye. We love this recipe because of the creamy goat cheese addition – YUM!

17. Farmer’s Market

Run on over to Rainbow Delicious to gather inspiration for your own farmer’s market inspired crepe dish. Fill it up with your favorites and top with a sauce!

18. Ham, Gruyere & Mushroom

Say Yes has a special savory crepe recipe on their blog. It’s filled with ham, gruyere cheese and mushrooms – perfect for a holiday meal!

19. Sautéed Mushrooms & Scallions

If you a vegetarian, you’ll want this recipe over at Sandra’s Easy Cooking. Gather up your mushrooms and scallions and start to sauté!

20. Tomato, Basil & Goat Cheese

If you’ve got a love for Italian flavors, hop aboard Naturally Ella and grab this recipe. We love the freshness and ease of this dish!

21. Cheese

Here are some classic and easy cheese rollup crepes that the entire family will love. Sweet & Savory has all the details.

22. Beef & Mushroom

Let the Baking Begin adds beef to their recipe! Mix of some mushroom and beef for a fun and easy combination. And don’t forget some dipping sauce!

23. Spinach Manicotti

Create some manicotti crepes with the help of Half Baked Harvest. And don’t forget the burst of spinach too!

24. Spinach & Chicken

This dish has the extra burst of white wine cream sauce and we’re in love. Sugar & Soul has all of the details you need to make these at home.

25. Ricotta Salmon

Beaugureau Studios includes salmon in this savory recipe. This too will make the perfect brunch meal for you and the family to enjoy.

26. Lasagna

Create a scrumptious lasagna with the help of both crepes and the recipe behind them. Check out Un Dejeuner de Soleil for the details.

Bacon-Mushroom Frittata Fellow southerner and best-selling cookbook author, Morgan Murphy, recently sent me a copy of his latest cookbook for Southern Living. Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Food Groups reflects his love of “the smokiest and most American flavors known to man”. This cookbook is not for the faint of heart. In Morgan’s words, “The total fat and alcohol content of Bourbon & Bacon is the caloric equivalent of a nuclear weapon.” Murphy divided the book into two sections: one for bourbon and the other for bacon. Most recipes feature one or the other ingredient, but he has created a few recipes that combine both ingredients. The bourbon section of the book contains five chapters: In the Barrel, By the Glass, By the Pitcher, In the Jar, and For Dessert. In the first chapter, Murphy describes everything you’d want to know about this brown liquor, from ingredients, distillation, and aging to the craft of mixing and which glass you should use for each cocktail. Subsequent chapters present recipes for individual cocktails larger quantity cocktails butters, jams, dressings, and sauces and desserts respectively. I’ve never been a big bourbon drinker, but after reading this book, I feel challenged to give this liquor another shot. His amusing cocktail names range from The Uncle Bubba and The Southern Peach to Lots of Ins, Lots of Outs and Br’er Rabbit. For each cocktail, Murphy suggests his favorite bourbon for the recipe. I was particularly intrigued by some of his non-cocktail bourbon recipes. In these sections of the book, Murphy created recipes for Bacon, Onion, and Bourbon Marmalade Bourbon Pecan Butter Bourbon Vinaigrette and Fig and Bourbon Compote. Dessert recipes include Sticky Bourbon Toffee Pudding, Bourbon-Cream Cheese Brownies, Bourbon-Banana Pudding Panna Cotta, and Turtle Bourbon Pecan Tart. Now on to my favorite portion of the book: Bacon! Part Two of the book comprises five chapters as well: The Wonder Meat, Party Starters, Bacon Sides, Bacon Mains, and Pig Candy. Once again, Murphy starts this section of the book with a ton of information on the background of pig farming and bacon. His Party Starters chapter features fantastic appetizers, including Bacon Pimento Cheese, Fried Green Tomato and Bacon Biscuits, Chicken and Bacon Satay, and Bacon-Grit Fritters. The Bacon Sides chapter includes recipes for Heirloom Tomato Salad with Bacon and Sweet Corn, Apple-Pear Salad with Maple-Pecan Bacon, Tennessee Cheddar-Bacon-Ale Soup, and Big Bad Bacon Mac ‘n’ Cheese. Some of my favorite recipes in the book appear in the Bacon Mains chapter. In this chapter, Murphy has created recipes for BLT Benedict with Avocado-Tomato Relish, Bacon-Wrapped Halibut Filets, Thai Curry Mussels, and Bourbon Molasses Braised Pork Belly with Fried Oysters. Of course, you can’t forget about dessert and in the Pig Candy chapter, you’ll find recipes for Pecan Sugared Bacon, Bacon Peanut Brittle, Roasted Banana-Bacon Beignets, and Bacon Apple Pie. For today’s post, I chose to make Murphy’s Bacon-Mushroom Frittata from this book. This quick and easy breakfast takes minutes to prepare is quite delicious. Spinach, Mushroom & Bacon Quiche

Prep Time: 20 min.
Cook Time: 55 min.
Yield: 1 pie (2-4 servings)

Served with a nice salad, this quiche makes a delightful, romantic lunch menu. Yes, real men do eat quiche. (You definitely belong to my generation if you get that one!). For the pie shell, I used a frozen, store-bought 8 inch, organic pastry. For now, this site is dedicated to foodies who have little time on their hands. Who has time to make pie pastry after 10 hours at work?

Select top quality, Swiss Gruyere cheese and lean, thick-slab bacon. Select bright, tender fresh spinach, and, if I may recommend, stick to the plain white button mushrooms for this recipe. They complement the spinach, bacon, and cheese very well. We have plenty of other recipes for more exotic mushroom varieties such as morels, wood ear, innoki, porcini, etc.

1 8-inch pie crust
1/2 white onion or 1 shallot, finely chopped
6 ounces lean bacon
5 ounces white button mushrooms
1 small bunch spinach
1 tablespoon water
1 cup grated Gruyere cheese (about 2 ounces)
3 eggs, beaten
1 1/4 cup heavy cream
1/8 teaspoon nutmeg
salt and white pepper, to taste

Beat the eggs in a mixing bowl. Whisk in the cream, add the nutmeg and a few turns of salt and pepper. Set aside.

Thoroughly rinse the spinach 2-3 times. Remove stems, tear into chunks, and set aside spinach leaves on a lint-free paper or linen towel to drain.

Rinse and slice mushrooms. Dry with a towel.

Remove some of the excess fat from the bacon and chop coarsely. Fry the bacon until desired crispness. Discard all but one teaspoon of the bacon fat rendered and add the onion. Fry until onion starts to caramelize. Reduce heat to medium, add 1 tablespoon water, and add spinach. Stir. Cook spinach, stirring occasionally until soft and still bright green, about 4 minutes.

Line the bottom of the the still-frozen pie crust with the raw mushrooms. Then layer with the spinach, bacon, and onion mixture. Cover with Gruyere cheese. Pour the egg mixture over the contents of the pie crust. Place quiche on an aluminum-foil-lined baking sheet, and place on center rack of oven. Bake for 55 minutes. Remove from oven and cool for 10 minutes.

Serve quiche wedge with a nice salad, such as a Caesar’s Salad, Mandarin Almond Salad, or Gorgonzola Walnut Salad. Those are among my favourites. Tonight, with this quiche, I made a simple salad of romaine lettuce, escarole, red radishes, cucumber, and grape tomatoes, with a Thousand Island dressing. Salads containing a little fruit, such as strawberries, complement the bacon and spinach in this quiche. I would not recommend my Lively Caribbean Salad to go with this quiche, as it is simply too big. I hope you try that salad another time.

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Spinach, Mushroom & Bacon Crustless Quiche

Gluten-free and grain-free but packed with all the requisite quiche ingredients, this is the first recipe my son ever made on his own and it's still a favorite. Perfect for Breakfast, Lunch, Dinner or Brunch. Great for meal prep.

Easy, Savory and Delicious!

If you follow me on Instagram stories, you know my son is a huge fan of breakfast food and this is one of his favorites.

The recipe is adapted from one my son found 2 years ago on You Tube (Vlog after College, not a food blog). And it is the first recipe my son ever made from beginning to end.

The first time he made it was actually on a rainy day while we were on vacation at the Jersey Shore. He asked me to take him to the store to purchase all the ingredients and we also purchased a pyrex pan as we were at a rental house and didn’t have all our usual pots and pans.

I watched in amazement as he chopped, mixed and assembled this quiche.

And we both watched with big smiles as it cooked and browned to perfection.

It has since become a regular in the rotation.

It is super easy to make and great for breakfast, brunch, lunch or even dinner. In fact, it is a fabulous meal prep idea because it keeps in the refrigerator for a few days and heats up well.

Made with the requisite half and half, whole milk, eggs and cheese, it’s also packed with spinach, onions, mushrooms, chives and thyme. The thing my son likes best is that it’s also made with bacon which provides lots of savory flavor.

We’ve only made it crust-less as that is how my son likes it, but you could also make it in a gluten-free crust if desired.

Hope you love it as much as he does!

Scroll down for recipe and leave a comment if you try.

Watch the video: Spinat- Pfannkuchen (July 2022).


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