Bacon-Mushroom Crepes

  • 4 slices thick-cut bacon, sliced into bite-sized pieces
  • 8 oz. sliced fresh mushrooms
  • 1-2 cloves garlic, minced
  • 1 cup flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

In a large nonstick skillet, fry the bacon until nearly crisp. Add the mushrooms and sauté until fully browned, adding the garlic in the last 5 minutes of cooking. Set aside.

In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled 8-10 inch nonstick skillet over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup per crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. You can keep the crepes warm in a 250° oven as you cook.

To assemble, fold the cooked bacon and mushrooms into each crepe and serve warm. You can also add a dollop of hollandaise sauce, crème fraîche, or sour cream to the crepes before folding if you want a richer meal.

  • Yields: 4 servings
  • Preparation Time: 45 minutes

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