Good for Breakfast or Dinner

Crepes with Spinach, Bacon and Mushroom Filling

Prep Time: 35 Min

Cook Time: 20 Min

Ready In: 1 Hr 5 Min

Original Recipe Yield 4 servings

Ingredients

• 1 recipe Basic Crepes
• 6 slices bacon (I used a few more)
  
• 1 tablespoon unsalted butter
• 1/2 pound fresh mushrooms, sliced
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 (10 ounce) package frozen chopped spinach, thawed and drained (I had a 9oz box and it was plenty!)
  
• 1 tablespoon chopped fresh parsley
• 2 tablespoons grated Parmesan cheese (added quite a bit more)
  
• salt and pepper to taste
• 2/3 cup chicken broth
• 2 eggs
• 1/4 cup lemon juice
• salt and pepper to taste

Directions

1. Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
2. 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. (I cooked my bacon in the microwave and used 2 Tlbs of butter to cook the mushrooms)
   
3. In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 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. (I didn't even add as much spinach as they say to and mine seemed very thick. I ended up making another batch of white sauce and adding some to the spinach mixture te thin it out a little and that helped. The flavor was quite good.)
   
4. In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste. (Since I had already made extra sauce I skipped this step and used the beshemel (white sauce) to serve on the top as well.)
   
5. Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.