Crepes with bacon & mushroom ragu
Indulge in the savory delight of Spring Crepes, delicate crepes filled with a rich bacon and mushroom ragu. Made with fresh scallions, mushrooms, red onion, and a hint of thyme, this elegant dish is perfect for breakfast, brunch, or dinner. Easy to follow and deeply satisfying, these Italian-style crepes offer a gourmet touch to any meal.
- 07 Apr 2025
- Cook time 20 min
- Prep time 25 min
- 4 Servings
- 10 Ingredients
Spring crepes with bacon and mushroom ragu make for a delightful, savory dish that's perfect for any meal of the day. The light and thin crepes are filled with a rich, creamy bacon and mushroom ragu, complemented by the fresh, aromatic flavor of spring onions. This recipe balances texture and flavor, making it a favorite for both casual dinners and special occasions.
Ingredients:
Instructions:
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- In the same skillet, add the finely chopped red onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the sliced mushrooms and dried thyme to the skillet. Cook until the mushrooms have released their moisture and are nicely browned, about 7-10 minutes.
- Return the cooked bacon to the skillet, tossing to incorporate it into the mushroom and onion mixture. Set the mushroom and bacon ragu aside and keep warm.
- In a large mixing bowl, whisk together the flour and milk until smooth.
- Add the eggs one at a time, whisking well after each addition to ensure the batter is smooth and lump-free.
- Stir in the finely chopped scallions.
- Heat a small non-stick skillet or crepe pan over medium heat and lightly coat with a small amount of butter.
- Pour about 1/4 cup of the batter into the center of the pan and swirl it around to coat the bottom evenly.
- Cook for 1-2 minutes on each side, or until lightly golden brown and the edges start to lift from the pan.
- Remove the crepe from the pan and place on a plate. Repeat with the remaining batter, adding more butter to the pan as needed.
- Fill each crepe with a generous spoonful of the mushroom and bacon ragu.
- Fold the crepe over or roll it up to enclose the filling.
- Serve the crepes warm, garnished with additional scallions if desired.
Tips:
- For a smoother batter, sift the flour before mixing it with the wet ingredients.
- Allow the crepe batter to rest for at least 30 minutes before cooking to achieve the best texture.
- Use a non-stick skillet or crepe pan to avoid sticking and ensure even cooking.
- Cook the crepes on medium-high heat to quickly set the batter without overcooking.
- Thinly slice the mushrooms and red onion for a more uniform and quicker cook.
- To enhance the flavor of the ragu, cook the bacon until crispy before adding the onions and mushrooms.
- Garnish with additional fresh scallions or a sprinkle of grated Parmesan cheese for added flavor.
Spring crepes with bacon and mushroom ragu combines the delicate texture of crepes with a hearty and flavorful filling, making it a versatile and delicious meal option. By following the simple steps and tips, you can create a dish that's sure to impress your family and friends. Whether served for brunch, lunch, or dinner, these crespelle are bound to become a favorite in your recipe repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 360kcal | 18% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 3.00g | 8% |
| Sugar 8g | 8% |
| Fat | |
| Fat 18g | 22% |
| Saturated 6g | 21% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 170mg | 31% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.58mg | 45% |
| Vitamin B3 4.89mg | 31% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 1.07ug | 44% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.62mg | 4% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.35mg | 39% |
| Iron, Fe 2.97mg | 27% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 630mg | 18% |
| Selenium, Se 40ug | 74% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 2.18mg | 20% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Berry crepes
Enjoy a healthy twist on a classic dish that balances nutrients and flavor for the ultimate morning indulgence.
15 May 2025Orange creme caramel
Indulge in the smooth, velvety texture and vibrant flavors that make for an unforgettable dessert experience.
01 Mar 2025Potato rosti with smoked salmon
An elegant and flavorful meal perfect for brunch or a light dinner.
12 Apr 2025