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.
- 10 Mar 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. | |
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