Mushroom and Bacon Crêpes
Mushroom and Bacon Crêpes
Print Recipe
|
Mushroom and Bacon Crêpes
|
Print Recipe
|
| Servings | Prep Time | Cook Time |
| 12six inch crêpes | 10minutes | 30minutes |
| Servings | Prep Time |
| 12six inch crêpes | 10minutes |
| Cook Time |
| 30minutes |
Ingredients
- Crêpes
- 1 large egg
- 1 cup milk
- 1 tbsp Frescolio Butter Infused Olive Oil
- 1 tbsp fresh parsley finely chopped
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp Frescolio Mono-Varietal EVOO for crêpe pan when cooking
- Mushroom Bacon Filling
- 5 slices bacon cooked crisp and finely chopped
- 1/2 pound mushrooms finely chopped
- 4 tbsp Frescolio Rosemary Infused Olive Oil
- 2 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup coffee or heavy cream
- 1 tbsp fresh parsley finely chopped, plus extra for garnish
Servings: six inch crêpes
Units:
|
Ingredients
Servings: six inch crêpes
Units:
|
Instructions
Crêpes
- In a bowl, whisk together egg, milk, Butter EVOO, and parsley. Add flour, salt, and pepper and whisk until smooth. Cover and refrigerate for at least an hour, up to overnight.
- Heat a 6" crêpe pan (small non-stick frying pan) over moderately high heat. Using a paper towel, spread a very small amount of Mono-Varietal EVOO in the pan for the first crêpe. After that, no need to add more oil.
- Hold the pan with one hand and with the other, pour a tablespoon or two of the batter onto the hot pan, rotating the pan quickly to swirl the batter to cover the bottom.
- Return the pan to the heat and begin loosening the edges with a spatula. Cook until the underside is lightly browned. Turn and cook the other side. The first crêpe is usually a little thick and not as evenly browned as you'd like. Don't worry - the rest will turn out fine.
- Make more crêpes with remaining batter. You may or may not need to add a little EVOO to the pan as you go.
- Cover crêpes with plastic wrap. They will keep well refrigerated for several days.
Mushroom Bacon Filling
- Heat 2 tbsp Rosemary EVOO in a fry pan and sauté mushrooms until liquid has evaporated, about 5 minutes. Set aside.
- Add 2 tbsp Rosemary EVOO to the fry pan and heat until warm. whisk in flour and stir to make a roux, whisking constantly. Cook a minute or two.
- Add milk gradually, whisking to combine after each addition. Once all the milk has been added, simmer, stirring occasionally until thickened and smooth.
- Add cooked mushrooms, cooked bacon, cream, parsley, salt, and pepper to taste. Simmer for a few minutes and adjust the seasoning as desired. Remove from heat and cool slightly.
To assemble
- Reheat crêpes if they've been refrigerated, either in the oven or microwave.
- Spread half of each crêpe with the warm filling. Fold crêpe to make a half moon, then fold it again to make a triangle. Garnish with a little parsley and serve warm.
Recipe Notes
This recipe uses Frescolio's Butter Infused EVOO and Rosemary Infused EVOO. You could also use any of the following EVOOs for a different taste: