With a delicious creamy filling, these bacon, blue cheese and mushroom crepes are perfect for a dinner party with a difference. By cutting the filled crepes into bite-sized pieces, it won’t matter if the crepes you’ve made have ended up being different sizes or shapes (as is often the way!).
Use the recipe below to make your filling, and take a look at our Basic Batter Crepe Recipe to make the crepes.
INGREDIENTS
Serves 4
- Crepes (see our basic batter recipe)
- 2 tsp Olive Oil or Butter
- 1 Large Red Onion
- 1 Clove of Garlic
- 125g Shiitake Mushrooms (Sliced)
- 125g Chestnut Mushrooms (Sliced)
- 150g Spinach
- 8 Slices Bacon
- 150g Blue Cheese (E.g. St Agur)
- 4 tbsp Double Cream
METHOD
- Cook your crepes according to the instructions in our ‘Basic Crepe Batter’ recipe – all you need is flour, milk and eggs.
- Fry the onion, garlic and mushrooms until soft in the butter or oil.
- Fry the bacon in a separate pan until cooked. Chop in to small pieces and stir into the mushroom mixture.
- Spinach can be used raw or cooked in this recipe depending on personal preference. If opting to cook the spinach, add it to the pan now and stir through, allowing it to wilt for a few minutes.
- Roughly chop the blue cheese and add it to the mushroom mixture, along with the double cream.
- Allow the cheese to melt and stir the mixture to combine. Remove the pan from the heat whilst you assemble your crepes.
To Assemble Your Crepes
- Cover each crepe in a thin layer of spinach if you are using the spinach raw.
- Spoon the mushroom and bacon mixture onto the crepe in a line slightly to one side of the centre.
- Starting from the smaller half, roll the crepe. You can then slice into bite-sized pieces, or serve whole.
- Serve on a bed of spinach, pouring any remaining blue cheese sauce over the crepes.
TOP TIP
- Slicing the crepes into bite-sized pieces is a great way to serve this dish if you find that the crepes you’ve cooked are a variety of different sizes, as all of the bites will still be a uniform size.
