Savory Crepes Recipe With Bacon Mushrooms
I absolutely love this recipe because it transforms simple ingredients into deliciously savory crepes that feel like an indulgent weekend brunch, even if I’m just making them on a weekday morning. The combination of crispy bacon, earthy mushrooms, and melty Gruyère cheese wrapped in delicate crepes is like a hug for my taste buds!
I love beginning my day with these delectable crepes, loaded with delicious flavors. Made from a base of tender crepes crafted from all-purpose flour, eggs, and milk, the crepes are filled with a savory mixture of crispy bacon, earthy mushrooms, and garlic.
Topped with fresh parsley and optional Gruyère cheese, they make for a satisfying meal that is somehow both rich and refreshing.
Ingredients
Universal flour: Supplies carbohydrates to generate energy, an indispensable part of the kind of crepe we want to eat.
Eggs: High in protein, vital for the structure of crepes, and for giving them richness.
Dairy creaminess and binding together of the batter are the basic functions of milk in the recipe.
Contributes a rich, buttery flavor, and ensures crepes are non-stick: Butter
Bacon: Provides protein and fat along with flavors that are savory and smoky.
Fungi: Low-calorie, earthy umami taste, and supplies some fiber.
Garlic: Contributes aromatic depth and pungency to the filling.
Gruyère cheese: Optional for a creamy, nutty addition that enhances the flavor.
Ingredient Quantities
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1/4 cup water
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 8 slices bacon, diced
- 8 ounces mushrooms, sliced
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 1/2 cup grated Gruyère cheese (optional)
Instructions
1. In a large mixing bowl, combine the flour and 1/4 teaspoon salt. Whisk together until well-blended. Add in the eggs and mix until smooth. Then, beat in the milk and water, adding them gradually and combining well.
2. Add the melted butter and whisk until you have a batter that is smooth and thin. Set the batter aside for 15-30 minutes so it can rest.
3. In a large skillet over medium heat, cook the bacon until it is crispy. Remove the bacon from the pan and drain it on paper towels. Leave in the skillet about 1 tablespoon of bacon fat.
4. The sliced mushrooms and garlic should be added to the skillet that contains the bacon fat. They should be cooked until the mushrooms are browned and the garlic is fragrant, about 5-7 minutes. Salt and pepper can be added to taste. Then, stir in the chopped parsley and the cooked bacon and take the skillet off the heat.
5. Heat a non-stick frying pan or crepe pan over medium heat. Grease the pan lightly with butter or cooking spray.
6. Into the pan, pour approximately 1/4 cup of the batter, tilting it right away in a circular motion to evenly distribute the batter.
7. Preparation time is 1-2 minutes for the initial cooking of the crepes. Cook until the bottom is a light brown. When that’s achieved, gently flip the crepe and cook for 1 more minute. If you are using an electric crepe maker, you may need to use a spatula to assist in flipping the crepe. Remove to a plate and repeat with the remaining batter, greasing the pan as necessary.
8. Once the crepes are completely cooked, use a spoon to fill each one with the bacon and mushroom mixture. If you are using it, sprinkle some grated Gruyère cheese on top of the filling.
9. The filling is inside—the crepes themselves are simply folded. This can be done in half or in quarter segments, depending on how many servings you want to get from a single crepe; place the folded crepes on a plate, and you’re ready for the next step.
10. Serve the warm savory crepes, garnished with additional parsley as desired.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Skillet
4. Paper towels
5. Non-stick frying pan or crepe pan
6. Spatula
7. Spoon
FAQ
- Can I make the crepe batter in advance?Certainly! The crepe batter can be made as much as 24 hours ahead of time. Refrigerate, and be sure to give it a good stir before using it.
- Can I use a different type of cheese?Certainly! Gruyère provides a delightful flavor, but you can replace it with Swiss, cheddar, or any cheese you like.
- How do I keep cooked crepes warm?To maintain a warm temperature for the crepes, the best method is to stack them on a plate, cover them with aluminum foil, and place the plate over a pan of simmering water.
- Are there vegetarian options for this recipe?Yes, just leave out the bacon for a vegetarian version. And maybe add some extra vegetables—like spinach or bell peppers—for a little more flavor.
- Can I freeze leftover crepes?Crepes can indeed be frozen. Parchment paper should be placed between each crepe. They should be wrapped tightly and stored in a zip-lock bag. If properly frozen, crepes should last for up to 2 months.
- What type of pan is best for making crepes?An ideal skillet for cooking crepes is a non-stick one or a dedicated crepe pan. Both of these allow for even cooking and easy flipping of the crepe.
- How can I ensure my crepes are thin?With a ladle, pour sufficient batter to blanket the pan’s base, angling the pan as necessary to evenly coat the surface in a thin layer.
Substitutions and Variations
All-purpose flour: For a gluten-free option, substitute with a gluten-free flour blend.
Almond milk or oat milk can be substituted for milk in the dairy-free version.
Butter: Use coconut oil or olive oil as a nondairy substitute if you wish.
Bacon: For a unique flavor, consider using turkey bacon or tempeh bacon.
Cheese: Gruyère can be replaced with cheddar or Swiss cheese, or you can use nutritional yeast for a cheese-like flavor without the use of actual cheese.
Pro Tips
1. Resting the Batter: Allow the batter to rest for at least 30 minutes. This helps the flour fully absorb the liquid and relaxes the gluten, resulting in tender crepes.
2. Crepe Cooking Tip: Keep the crepe pan over medium heat and make sure it’s evenly heated before adding the batter. Swirl the batter quickly and evenly to create a thin layer, which is key to achieving delicate crepes.
3. Mushroom Browning: To get a deeper flavor from the mushrooms, cook them without stirring for the first few minutes to allow them to brown nicely. Then, stir occasionally until they’re golden.
4. Flavor Boost: Add a small pinch of nutmeg or a splash of white wine to the mushroom mixture while cooking for an extra depth of flavor.
5. Cheese Melting Tip: If using Gruyère cheese, place the crepe under a broiler for a minute after adding the filling to melt the cheese slightly, giving it a lovely gooey texture.
Savory Crepes Recipe With Bacon Mushrooms
My favorite Savory Crepes Recipe With Bacon Mushrooms
Equipment Needed:
1. Large mixing bowl
2. Whisk
3. Skillet
4. Paper towels
5. Non-stick frying pan or crepe pan
6. Spatula
7. Spoon
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1/4 cup water
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 8 slices bacon, diced
- 8 ounces mushrooms, sliced
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 1/2 cup grated Gruyère cheese (optional)
Instructions:
1. In a large mixing bowl, combine the flour and 1/4 teaspoon salt. Whisk together until well-blended. Add in the eggs and mix until smooth. Then, beat in the milk and water, adding them gradually and combining well.
2. Add the melted butter and whisk until you have a batter that is smooth and thin. Set the batter aside for 15-30 minutes so it can rest.
3. In a large skillet over medium heat, cook the bacon until it is crispy. Remove the bacon from the pan and drain it on paper towels. Leave in the skillet about 1 tablespoon of bacon fat.
4. The sliced mushrooms and garlic should be added to the skillet that contains the bacon fat. They should be cooked until the mushrooms are browned and the garlic is fragrant, about 5-7 minutes. Salt and pepper can be added to taste. Then, stir in the chopped parsley and the cooked bacon and take the skillet off the heat.
5. Heat a non-stick frying pan or crepe pan over medium heat. Grease the pan lightly with butter or cooking spray.
6. Into the pan, pour approximately 1/4 cup of the batter, tilting it right away in a circular motion to evenly distribute the batter.
7. Preparation time is 1-2 minutes for the initial cooking of the crepes. Cook until the bottom is a light brown. When that’s achieved, gently flip the crepe and cook for 1 more minute. If you are using an electric crepe maker, you may need to use a spatula to assist in flipping the crepe. Remove to a plate and repeat with the remaining batter, greasing the pan as necessary.
8. Once the crepes are completely cooked, use a spoon to fill each one with the bacon and mushroom mixture. If you are using it, sprinkle some grated Gruyère cheese on top of the filling.
9. The filling is inside—the crepes themselves are simply folded. This can be done in half or in quarter segments, depending on how many servings you want to get from a single crepe; place the folded crepes on a plate, and you’re ready for the next step.
10. Serve the warm savory crepes, garnished with additional parsley as desired.