Ricotta, Spinach, Bacon & Mushroom Parmesan Crepes

 Article by Trudy Allen | 8 min read

Crepes are such an easy dish to make and be creative with.   And long gone are the days when they were only a dessert treat.  This rich, savoury crepe is a delicious lunch or dinner option.  Don’t worry, we’ve given you some dessert crepe ideas too.

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Ricotta, Spinach, Bacon & Mushroom Parmesan Crepes

2 cups (260 grams) all-purpose flour, sifted
4 eggs
1 cup whole milk
1 cup water
4 tablespoons butter (melted)
1 teaspoon table salt
¼ cup of finely chopped green onion
2 tbsp grated parmesan cheese
Butter, oil, or cooking spray (to grease the pan)

Filling
1 tbsp butter
2 cups fresh sliced mushrooms
1 tbsp Olive oil
2 cups of packed spinach
½ teaspoon garlic powder
¼ cup chopped bacon
¾ cup ricotta cheese
Salt & Pepper to season   

1. Mix the water, milk, eggs and salt in a blender, then add the flour, butter onion and parmesan. Blend these all together on high for 1 minute.  The crepe batter should be fairly thin and pourable, but still creamy.
2. Put the batter mix in the refrigerator for at least 30 minutes to rest. This allows time for the flour to absorb the liquid, and the gluten to relax, so your crepes will be tender not chewy. Don’t skip this step!
3. Add butter to a pan on a medium heat. Use a pan which has a lid. Once the butter has melted add mushrooms and cook until they are tender.
4. Add the olive oil and then throw in the spinach. Place the lid on the pan for 1 minute.
5. After add the bacon, garlic powder and season to taste.
6. Remove the pan from the heat, add the ricotta and stir to mix the ingredients. Place lid on the pan whilst you make the crepes.
7. Heat a pan on medium heat and lightly coat with melted butter. Use a ¼ cup of crepe batter and pour it into the pan.  Slowly rotate the pan to allow the batter to spread in to a circle, lining the pan.
8. Cook for between 1-2 minutes or until the crepe begins to brown underneath then flip the pancake over, either with a flourishing pan toss or a spatula, and cook the other side.
9. You can keep crepes warm on a low heat in the oven, with parchment paper between each crepe until you are ready to add the filling and plate up.
10. For rolled crepes, place the filling in the center, complete one roll, tuck in the ends and roll again (or leave open). For triangular crepes, gently mark out quarters with the edge of a spatula and add the filling in a one quarter section, then fold the crepe in half and in half again.

Dessert Crepe Combinations (substitute the onion and parmesan with 1 tbsp of sugar):

Strawberries or Blueberries & Cream Cheese

Apple (cooked), Raisins & Cinnamon

Sliced Banana & Caramel Sauce

Nutella, Nutella, Nutella!

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