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.
Cook time 20 min
Prep time 25 min
Ingredients:
1 cup mushrooms1 tbsp olive oil
1 red onion
3 bacon strips
1 tsp dried thyme
1 cup all-purpose white wheat flour
1.25 cups milk (1% fat)
3 eggs
1/4 cup scallions
1 tbsp butter
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.
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 per serving
4 ServingsCalories 360kcal
Protein 20g
Carbohydrates 36g
Fiber 3.00g
Sugar 8g
Fat 18g
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