This is one of our most requested and raved about menu items at American Guest House! Use these simple step by step instructions to recreate the experience at home.
Savory Crepes with Mushroom and Bacon Filling
For crêpes
- 1 large egg
- 1 cup milk
- 1 tablespoon unsalted butter, melted and cooled
- 1 teaspoon finely chopped fresh parsley leaves
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- vegetable oil for brushing pan
For filling
- 6 slices bacon
- 1/2 pound mushrooms, sliced thin
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley leaves
Instructions:
Make crêpes:
Combine egg, milk, butter, and parsley by whisking well. Add flour, salt and pepper and whisk until smooth and uniform.
Heat a 6-to-8 inch crepe pan over medium high heat until hot. Brush pan with oil and heat until hot, oil should not smoke. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edges of crêpe gently with a spatula.
Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Use the reminded of batter to make additional crêpes, brush oil to pan as needed between batches. (Crêpes may be made 1 day in ahead. They must be stacked and wrapped well in plastic wrap before refrigerating.)
Make filling:
In a large heavy skillet cook bacon over moderately high heat until crisp. Drain excess fat off of bacon onto paper towels. Pour off all but 1 tablespoon fat from skillet and chop bacon. Add one tablespoon butter to remaining bacon fat and add mushrooms. Sauté over moderately high heat, stirring, until mushrooms release their liquids and liquids have evaporated, approximately 5 minutes. Remove skillet from heat.
Preheat oven to 200°F..
In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking constantly, approximately 3 minutes. Add milk gradually, whisking constantly until all milk has been added to the roux The mixture should be smooth, no lumps. Stir occasionally while cooking for 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.
Spread each crêpe with about 1/4 cup filling and fold in quarters. Transfer filled crêpes to an ovenproof platter. Heat crêpes in oven until heated through.
Enjoy!
Alexis, Innkeeper
American Guest House in Washington DC
