Bacon, Mushroom, and Spinach Crepes – Swans Down Cake Flour
Savory crepes stuffed with crispy bacon, shiitake mushrooms, spinach, and melted Gruyere. A rich and elegant brunch or dinner recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at swansdown.com.
Cooking tools:
- Skillet
- Slotted spoon
- Paper towel
- High-sided saute pan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Plate
- Spatula
- Mixing bowl
- Grater
Ingredients
- 4 strips bacon, chopped
- 4 ounces shiitake mushrooms, chopped
- 4 tablespoons unsalted butter, divided
- 1/4 cup chopped yellow onion (about 1/2 of a medium onion)
- 1 teaspoon chopped garlic
- 1/2 teaspoon coarse salt
- 1/4 teaspoon crushed red pepper
- 10 ounces baby spinach (2 boxes)
- 4 ounces Neufchâtel cheese
- 1/2 cup grated gruyere cheese
- 8 Basic Crèpes
- Fresh herbs, minced, for garnish
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