Crêpes with Creamy Mushrooms

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(6 votes)

This savoury mushroom and bacon filling is very versatile. Serve it with a chargrilled chicken breast and rice. Or add a tin of drained cannellini beans through the mix and serve with a side salad or in pancakes for a super-easy, light supper.

Serves: 4
140g plain flour
300ml whole milk
2 free-range eggs
2 tbsp lemon juice
1 pack of bacon bits or 6 rashers
1 pack of aby spinach leaves
30g parmesan, grated
freshly cracked pepper
25g butter
freshly cracked slat and pepper
1tbsp olive oil
300g mushrooms
100ml crème fraîche


Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Break the eggs into the well and start whisking slowly. Add the milk in a steady stream, whisking constantly and gradually incorporating the flour as you do so. Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 minutes, then whisk the melted butter into the batter (this will help prevent your pancakes from sticking to the pan as they cook).

While the batter is resting, prepare the mushroom filling. Heat the oil in a large frying pan over a medium-high heat. When the pan is good and hot add in the mushrooms and season well. Sauté the mushrooms, stirring occasionally to make sure they don’t burn, until all evenly nicely browned and sealed. Set aside and fry off the bacon in a separate pan until nice and crispy. Place the mushrooms back over a low-medium heat. Stir in the crème fraîche, lemon juice, parmesan, crispy bacon and black pepper. Taste and check seasoning. You shouldn’t need to add any more salt as the bacon and parmesan are salty. Finally add in the spinach and cook for just a minute or so until the leaves have just wilted. Set aside, but leave in the warm pan.

When your batter has rested, heat a pan over a medium heat. Very lightly grease the pan with a little oil. Using a ladle, pour roughly ½ a ladle of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 seconds on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 seconds until it freckles. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between.

To serve you can roll the pancakes with the filling in the middle or fold them into pancake parcels, known as Blintzes. Lovely with a little perky green salad on the side.