RECIPE

Parmesan and herb crepes with mushrooms and bacon

Serves: 6
Prep: 10 minutes
Cooks In: 30 minutes

Parmesan and herb crepes with mushrooms and bacon

This recipe makes for one pretty special brunch! Parmesan and herb crepes are to die for, and add to that mushrooms and bacon – it doesn’t get much better!

You can make these Parmesan and herb crepes in advance and keep warm in the oven while you prepare everything else. This recipe would also make for a pretty good lunch or casual dinner too!

This recipe comes from the October/November issue of NADIA magazine.

Ingredients

Print Recipe

Parmesan and herb crepes with mushrooms and bacon

  • Parmesan ¼ cup, finely grated, plus extra to serve
  • fresh rosemary 1 tablespoon, chopped
  • basic crepe batter
  • olive oil 3-4 tablespoons
  • shallot 1, finely chopped
  • streaky bacon 3-4 rashers, sliced
  • mushrooms 2 cups, sliced
  • spinach leaves 1 large handful
  • sour cream ½ cup

Basic crepe batter

  • plain flour 1 cup
  • milk 1 cup
  • eggs 3
  • salt ¼ teaspoon
  • melted butter 2 tablespoons

Method

Parmesan and herb crepes with mushrooms and bacon

  1. Add parmesan and rosemary to batter and mix well.
  2. Preheat a non-stick crepe pan to medium-high heat. Add about ⅓ cup batter and swirl to coat. Cook for 1-2 minutes until dry on top then flip and cook until golden. Transfer to a plate and keep warm. Repeat with remaining mixture.
  3. Heat half the oil in a frying pan and sauté shallot until tender then add bacon and fry for 3-4 minutes until it starts to colour and turn crisp. Remove from pan and set aside.
  4. Add remaining oil and cook mushrooms until softened then add spinach and toss until just wilted. Season to taste.
  5. Spoon bacon mixture and mushrooms onto crepes and dot with sour cream. Garnish with parmesan and cracked pepper.

Basic crepe batter

  1. Sift flour into a medium mixing bowl.
  2. Pour in the cup of milk, crack in the eggs, add the salt and lastly add the melted butter.
  3. Beat or whisk all together until smooth.
  4. Rest the batter for 10 minutes.
  5. Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup of batter. Swirl to cover the base in a thin layer of mixture.
  6. Cook for 1-2 minutes over a medium low heat until the surface of the crepe looks dry, then release the edges with a flat-bladed knife and gently flip over. Cook the other side for 1-2 minutes until pale golden then transfer to a plate and keep warm.
  7. Repeat with remaining mixture.

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