"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Crepes with Mushrooms and Bacon Recipe

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This recipe for Crepes with Mushrooms and Bacon, by , is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keith Moore

Category:
Category:

Ingredients:  
Ingredients:  
Crépes: 1 Egg, 1 cup Milk, 1T. unsalted butter (melted and cooled), 1t. chopped Parsley, ½ cup all-purpose flour, ½t. salt, ½t. Pepper, Vegetable Oil.

Filling: Bacon, sliced Mushrooms, sliced Swiss Cheese, Olive Oil

Directions:
Directions:
In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.

Heat heavy skillet and add just a bit of olive oil. Add the bacon slices and cook. Remove the bacon and chop it coarsely. Add mushrooms to the bacon fat and cook until brown. Mix the bacon and mushrooms and place in a bowl. Have the cheese slices standing by.

Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn the crêpe and add a pile of filling and a slice or cheese in one corner. Fold the crepe into quarters over the filling and remove carefully from the pan. Keep in a warm oven while you make the rest of the crepes. Repeat.

Personal Notes:
Personal Notes:
I serve these as a side to Champagne Chicken. The Champagne sauce goes very well with these crepes.

 

 

 

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