3643. BACON and BEER BANH XEO

Crepe batter
2 cups rice flour
1/2 teaspoon salt
1 teaspoon turmeric powder
1 cup water
1/2 cup beer
3/4 cup coconut milk
3 scallions, chopped
8 slices thick cut bacon, cut into 1 inch squares
½ lb shrimp, peeled and deveined
1 medium red onion, sliced into thin strips
Approximately ¼ cup vegetable oil

Dipping Sauce
1 tablespoon lemon juice
2 tablespoons fish sauce
4 tablespoons water
3 tablespoons sugar
2 cloves garlic, minced
2 Thai chili peppers, minced
1 tablespoon pickled carrots and daikon (optional)

Garnish
1 head lettuce
1 bunch cilantro
1 bunch mint
1 bunch basil

In a large bowl, whisk together rice flour, salt, turmeric, coconut milk, water,beer, and scallions. Heat a deep skillet on medium high. To the skillet, add in 1/2 teaspoon of vegetable oil, rotating the pan, allowing the oil to coat the entire bottom surface. Add a few pieces of shrimp and bacon to the pan. Once both the shrimp and bacon are fully cooked, scatter them evenly and ladle in ⅓ cup of the crepe batter. When the crepe sides begin to lift and become somewhat crisp, add in the desired amount of sliced onions to the inside of the crepe. Place a lid over the skillet for about 1 minute. Fold over the crepe like an omelet. Repeat until the batter and meat is all used up, re-greasing the pan with a ½ teaspoon of vegetable oil between each crepe. Serve the banh xeo over lettuce with dipping sauce and vegetable garnish.


bacon recipe source: Jenn, The Noshing Bride, February 17, 2013

3260. SPINACH BACON CREPES with HOLLANDAISE SAUCE

Crepes
1 1/2 cups milk
3 eggs
1 1/2 cups flour
2 tablespoons vegetable oil

Filling
3 tablespoons butter
2 cups fresh sliced mushrooms
1/2 medium sweet onion, finely diced
1/2 lb. bacon, cooked and finely chopped
1 cup frozen chopped spinach, well drained before measuring
1/3 cup crumbled feta cheese
1/2 cup Parmesan cheese
1/2 cup heavy cream

Hollandaise sauce
1/2 cup butter
2 egg yolks
3 tablespoons fresh lemon juice

Crepes: Put milk, eggs, flour and vegetable oil in blender until blend until smooth. Make crepes however you desire and set crepes aside. I use a crepe maker.

Filling: Saute mushrooms and onions in 3 Tablespoons butter. Add cooked and finely chopped bacon, spinach, feta, parmesan cheese and cream. Take off heat and set aside.

Fill crepes with the spinich mixture and Place in a 9x13 baking pan. Bake at 350 degrees F for 15 minutes. Take out and pour hollandaise sauce over crepes and serve.

While crepes are cooking, make hollandaise sauce: In sauce pan on low heat, melt 1/4 cup butter with the lemon juice. Slowly add and temper egg yolk and cook on low until thickened slightly. Slowly stir in the rest of the butter. Take off heat and pour over crepes.


bacon recipe source: Nikki, Chef in Training, January 4, 2014

2882. SPRING ONION CRESPELLE (CREPES) wiht BACON and MUSHROOM RAGU

yields four servings 


10 grams dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water for 10 minutes. 
1 tablespoon olive oil 
1 red onion, finely chopped 
3 rindless bacon rashers, finely chopped 
100 grams fresh shiitake mushrooms, sliced 
200 grams Swiss brown mushrooms, sliced
1/2 teaspoon dried thyme or dried oregano 
1 cup (150 grams) plain flour
1 1/4 cups (310ml) milk 
3 eggs, lightly beaten
2 spring onions, very finely chopped
25 grams unsalted butter, chopped into 8 pieces

Remove porcini from their soaking liquid and finely chop, reserving liquid. Heat oil in a large deep frypan. Cook onion and bacon over medium-high heat for 4 minutes or until golden. Add all mushrooms and cook, stirring, for 5 minutes or until softened. Add porcini liquid and thyme, and simmer over medium heat for 1 minute or until liquid has almost evaporated. Season and keep warm.

Sift plain flour and 1 tsp salt into a bowl. Add milk and eggs, then stir until smooth. Pour through a sieve placed over a large jug, then stir in chopped spring onion.

Heat a large frypan over medium-low heat, add a piece of butter and melt until frothy. Pour in 1/4 cup batter, tilting the pan to create a thin crepe, and cook for 20 seconds or until almost set. Flip and cook for 15-20 seconds more, then invert onto a plate. Repeat with remaining butter and batter until you have 8 crespelle.

To serve, spoon the ragu into the crespelle and fold to enclose.


bacon recipe courtesy of: Kate Tait, delicious., May 2006 

2741. CHOCOLATE and BACON LASAGNA with APPLE JUICE and CANDY

1 cup bittersweet chocolate chips
4 slices bacon, pan fried and fat drained
1/2 cup semi-sweet chocolate chips
1 cup milk
1 cup flour 
salt, pinch
1/4 cup sugar
1/2 pound butter
1/2 cup mascarpone

In a double boiler, melt chocolate chips. In a small bowl, combine milk and flour. Add a pinch of salt. Add sugar. If mixture is too thick, add milk. It should have the consistency of a batter. In a non-stick pan, add a pat of butter and swirl around to ensure bottom of pan is coated. When butter is foamy, add enough batter to coat pan. When crepe begins to cook, flip to cook other side. Cook all batter. On a flat surface, place 1 crepe. Coat with mascarpone and top with another crepe. Layer a thin chocolate spread. Rotate ingredients until you have used all crepes. Spread chocolate and sprinkled chopped bacon on top. Gently cut with square mold squares out of the stack. Serve.


bacon recipe courtesy of: Casey Thompson, Top Chef, Season 8, Episode 2, Quickfire Challenge, Bravo TV

2193. EGG and BACON BUCKWHEAT CREPES

makes 4 servings


a 1/4-pound piece slab bacon
vegetable oil for brushing skillet
Buckwheat Crêpe Batter (recipe below), half reserved for another use
4 large eggs
2 cups coarsely grated Gruyère (about 8 ounces)

Buckwheat Batter
makes 8 crêpes
2 tablespoons unsalted butter
3/4 cup plus 1 tablespoon buckwheat flour
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
3 large eggs

In a small saucepan cook butter over moderately low heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Into a bowl sift flours and salt. In another bowl whisk together milk, eggs, and brown butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered, 30 minutes.


Cut bacon into strips about 1/8 inch wide and 1 inch long. In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.

Preheat broiler.

Brush a 10-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking. Remove skillet from heat. Working quickly, stir batter and fill a 1/4-cup measure. Pour batter into skillet, tilting and rotating skillet quickly to cover bottom. Cook crêpe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute. Turn crêpe over and break 1 egg onto center. Sprinkle one-fourth Gruyère and one-fourth bacon over egg and season with salt and pepper. Fold in edge of crêpe to form a square, leaving egg exposed, and cook about 30 seconds. Slide crêpe from skillet onto a large baking sheet.

Make 3 more crêpes with remaining batter, eggs, cheese, and bacon in same manner, brushing skillet lightly with oil before cooking each crêpe. Broil crêpes 4 to 5 inches from heat until egg whites are set, about 30 seconds.


bacon recipe courtesy of: Gourmet, August 1997

1884. BACON and SQUASH-FILLED CREPES with SALSA VERDE and BABY GREENS SALAD

makes eight servings


Crepes
1/4 cup (1/2 stick) unsalted butter
3 large eggs
1 cup (or more) whole milk, divided
3/4 cup water
1 teaspoon salt
2 cups all purpose flour
melted butter (for cooking crepes)

Filling
8 ounces bacon, diced
6 cups 1/2-inch cubes peeled seeded butternut squash (from 4-pound squash)
2 cups chopped onions
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/2 cup crème fraîche
1 tablespoon fresh lemon juice

Salsa verde
1 cup chopped fresh Italian parsley
1/2 cup chopped fresh mint
1/2 cup chopped fresh tarragon
6 tablespoons chopped shallots
2/3 cup extra-virgin olive oil

Salad
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
flaked sea salt (such as Maldon)
1 5-ounce container mixed baby greens


Crepes: Cook 1/4 cup butter in small skillet over medium heat until butter browns, stirring occasionally, about 4 minutes; cool slightly. Blend eggs, 1 cup milk, 3/4 cup water, and salt in blender. With machine running, add flour 1/2 cup at a time, blending until smooth after each addition and stopping to scrape down sides of blender as needed. Blend in browned butter. Blend in more milk by tablespoonfuls to thin to consistency of thick cream if necessary. Let batter rest at least 30 minutes and up to 1 hour. Reblend 5 seconds before using.

Heat 10-inch-diameter nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Add scant 1/4 cup batter, shaking and rotating skillet so batter covers bottom. Cook until crepe is brown on bottom, 30 to 40 seconds. Run heatproof rubber spatula around edge and turn crepe over. Cook until brown in spots on bottom, 30 to 40 seconds. Turn crepe out onto paper towel. Repeat with remaining batter to make 16 crepes, brushing pan with butter each time and stacking crepes between paper towels. DO AHEAD Can be made 1 day ahead. Wrap crepe stack in foil and refrigerate.

Filling: Preheat oven to 350°F. Cook bacon in large deep ovenproof skillet (or pot) over medium-high heat until light brown. Add squash, onions, and herbs to skillet; toss to coat evenly. Place in oven and bake until squash is tender and onions are beginning to brown, stirring occasionally, about 1 hour. Mix crème fraîche and lemon juice into filling. Season with salt and pepper.

Brush 15x10x2-inch glass baking dish with butter. Arrange 1 crepe, brown spots up, on work surface. Spoon 1/4 cup filling in strip down center. Fold sides over; place filled crepe, seam side down, in prepared dish. Repeat with remaining crepes and filling. Cover dish with foil. DO AHEAD Can be made 1 day ahead; chill.

Salsa verde: Combine chopped herbs and shallots in processor. With machine running, pour oil through feed tube and blend until coarse sauce forms. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover and let stand at room temperature. Whisk to blend before using.

Position rack in center of oven and preheat to 350°F. Bake crepes covered until heated through, about 20 minutes.

Salad: Whisk olive oil and lemon juice in large bowl to blend. Season dressing with salt flakes and pepper. Add greens and toss to coat.

Place 2 crepes on each plate. Drizzle crepes with salsa verde. Serve salad alongside crepes.


bacon recipe courtesy of: Bon Appetit, January 2009 | Simpatica Dining Hall, 828 Southeast Ash Street, Portland, Oregon, (503) 235-1600

1599. CREPES PARMENTIERE with SMOKED EEL, CRISPY BACON and HORSERADISH

serves six


100 grams unsalted butter
450 grams floury potatoes, cooked
3 tablespoons plus 1 teaspoon milk
2 heaped tablespoons potato flour or plain flour
3 eggs
4 egg whites, lightly beaten
2 tablespoons double cream
8 rashers oak-smoked streaky bacon
2 fillets smoked eel fillets, skinned and sliced into 5cm chunks
black pepper

For the horseradish cream:
150ml double cream or soured cream
fresh horseradish, grated
squeeze of lemon juice
salt

First clarify the butter. Melt it in a small saucepan over medium-low heat until foaming. Pour through a small muslin-lined sieve set over a small bowl. Set aside.

Now make the horseradish cream. If you want a stiffish result, whip the cream first. Stir in the horseradish a teaspoon at a time, tasting as you go. There is no going back! Add a spritz of lemon juice and a sprinkle of salt. Set aside while you make the pancakes.

Put the potatoes through the coarse disc of a mouli, or mash them by hand. Put them in a bowl with the milk, flour, eggs, whites and cream. Season with salt and freshly ground black pepper, then whisk to a creamy batter.

Heat a tiny bit of the clarified butter in a crêpe pan over medium-high heat. Add a small ladle of batter, rotating the pan to form a thin circle. Flip the crêpe with a palette knife after a couple of minutes, once it begins to bubble and brown around the edge.

Transfer the cooked crêpe to a plate and keep warm in a low oven while you make the rest.

Heat a non-stick frying pan over medium-high heat. Throw in the bacon rashers and fry in their own fat until curled and crisp.

Place a chunk of eel on each pancake, followed by the bacon and a dollop of horseradish cream. Serve at once.


bacon recipe courtesy of: Tamasin Day-Lewis, Good Food Channel, UKTV

1206. BACON, EGG and CHEESE-STUFFED CREPES with LEEKS and TOMATO

1 cup all-purpose flour
1 tablespoon sugar
1/2 cup milk
1/2 cup water
9 eggs
4 strips bacon
1 leek, diced
3 tomatoes, seeded and diced
5 ounces soft goat cheese
Kosher salt and freshly ground black pepper
Vegetable oil or nonstick spray, for cooking the crepes

In a medium mixing bowl, combine the flour and sugar. Add the milk, water, and 3 eggs and mix well. Refrigerate the batter for 1 hour.

Heat a medium skillet over medium-high heat. Add the bacon and cook it until brown and crisp. Remove the bacon from the pan and drain on paper towels. Pour out half of the grease. Return the pan to the heat and add the leeks, cooking for 1 minute.

In a small bowl, whisk the remaining eggs and add them to the pan, stirring until they start to set but are still a bit runny. Add the tomato, goat cheese and stir until the eggs are cooked but not dry. Remove the pan from the heat and season with salt and pepper to taste.

Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray. Remove the batter from the refrigerator. Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes.

Place 2 large spoonfuls of the egg mixture in each crepe and roll them. Place 2 crepes on each plate and serve immediately.


courtesy of: Rachael Ray, "Newport, RI," $40 a Day

1097. CREPES stuffed with SCRAMBLED EGGS and BACON

serves 4


1 cup flour
1 1/2 cup milk
3 eggs
3 tablespoon butter, melted and cooled
1 teaspoon salt
8 eggs
salt and pepper
4 slices bacon
1/2 cup milk
1/4 cup grated cheddar
1 tbsp butter
1 tbsp flour

Make Crepes: mix flour and salt. Add milk, eggs and butter. Beat with a hand mixer for 2 minutes until very smooth. Let batter rest 30 minutes before making crepes.

Heat non-stick skillet and brush with a small amount of oil. Remove pan from heat, pour batter in middle all at once and twirl the pan with your wrist. Once spread, return pan to heat. Cook on the first side until the edges start to get golden. Flip and cook another minute on the second side. Make all the crepes, stacking on a warm plate (cover with foil to keep warm).

While you are making the crepes, cook the bacon. Use your usual method or place strips on a foil lined baking sheet and bake for about 20 minutes at 350F (longer for crispy bacon).

Make Cheese Sauce: In a small saucepan melt 1 tbsp of butter and stir in 1 tbsp flour. Stir in milk and whisk over med-high heat until thickened. Stir in grated cheese until melted. Keep warm.

Make Scrambled Eggs: To increase the volume of the scrambled eggs separate 4 of the eggs and whip the 4 egg whites until stiff peaks form.

Beat the 4 egg yolks together with the remaining 4 whole eggs and then fold in the egg whites. Scramble over medium-low heat, do not over stir just gently move the eggs around the pan as they begin to set. Cook until set, but still moist.

Assemble the crepes: On each plate, lay out a warm crepe, place a strip of bacon down the center. Spoon 1/4 of scrambled eggs over bacon, and top with a small spoonful of cheese sauce. Roll crepe. Drizzle a small amount of cheese sauce on the top of the crepe.


courtesy of: Janet is Hungry

523. SAIGON CREPES with SHRIMP, BACON, and SCALLIONS

makes 6 crepes


3 strips thickly sliced bacon
3/4 cup rice flour
1/2 teaspoon turmeric
Pinch of sugar
Salt
One 13 1/2-ounce can unsweetened coconut milk
3 tablespoons vegetable oil
1/2 pound medium shrimp--shelled, deveined, halved lengthwise and cut into 1-inch lengths
3 large scallions, thinly sliced
Shallot Dipping Sauce

In a medium skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain the bacon on paper towels, then coarsely chop it.

In a bowl, whisk the rice flour with the turmeric, sugar and 1/2 teaspoon salt.

Whisk in the coconut milk until smooth.

Heat 1/2 tablespoon of oil in an 8-inch nonstick skillet until it shimmers. Scatter one-sixth of the shrimp in the skillet, season with salt and cook over moderately high heat until pink, about 1 minute. Scatter one-sixth each of the scallions and bacon in the skillet and cook for 1 minute. Ladle 1/3 cup of the batter over the shrimp, scallions and bacon, spreading it evenly. Cook until the bottom is golden and crisp, 2 to 3 minutes. Flip the crêpe and cook until golden and crisp on the second side, about 2 minutes longer. Transfer to a plate.

Repeat to make 5 more crêpes. Serve the crêpes hot, with the dipping sauce on the side.


courtesy of: Jeff Tunks, "Shopping Secrets of the East," Food & Wine, July 2000:

493. SPINACH CANNELLONI with BACON and WALNUTS

serves 6


2 tablespoons extra-virgin olive oil
1 1/2 cups minced onions (2 medium)
1 teaspoon dried oregano
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
1 cup canned tomato sauce
1/2 cup water
4 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
1 quart milk
1 cup freshly grated Parmesan cheese
3/4 teaspoon freshly grated nutmeg
Pinch of white pepper
2 pounds fresh spinach, large stems discarded
1/4 pound bacon, cut into 1/4-inch strips
4 large garlic cloves, minced
1/4 cup finely chopped walnuts
Basic Crêpes

In a medium skillet, heat 1 tablespoon of the olive oil. Add 1 cup of the onions and cook over moderately high heat, stirring frequently, until golden. Add the oregano and sugar and season with salt and black pepper. Cook, stirring, for 1 minute. Add the wine and simmer, stirring, for 1 minute. Add the tomato sauce and water and simmer over moderate heat until slightly thickened, 10 minutes. Remove from the heat.

Melt the butter in a medium sauce-pan. Add 1/4 cup of the onions and cook over moderate heat, stirring, until softened, about 4 minutes. Whisk in the flour until combined. Add the milk in 2 batches, whisking constantly until smooth before adding more. Bring to a boil over moderately high heat, then simmer over moderate heat until thickened, about 2 minutes. Whisk in 1/4 cup of the Parmesan cheese, the nutmeg, white pepper and 3/4 teaspoon of salt. Remove from the heat and press a piece of plastic wrap directly on the surface of the white sauce.

In a large skillet over high heat, add the spinach by handfuls and toss until wilted. Wipe out the skillet. Squeeze the spinach dry, then finely chop.

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderately high heat until golden, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/4 cup of chopped onion and cook until translucent, about 3 minutes. Add the spinach and cook, stirring, for 2 minutes. Add 1 cup of the white sauce and 1 teaspoon each of salt and black pepper. Remove from the heat and stir in 1/2 cup of the remaining Parmesan cheese and the chopped walnuts.

Preheat the oven to 400°. Lay 16 crêpes on a work surface and spread 3 tablespoons of the spinach filling in a strip down the center of each one. Tightly roll the crêpe around the filling, tucking in the edges as you roll to form a neat cylinder. Repeat with the remaining filling and crêpes.

Spread 1/4 cup of tomato sauce on the bottom of a 9-by-13-inch glass or ceramic baking dish. Arrange the cannelloni over the tomato sauce. Spread the remaining white sauce over the cannelloni. Drizzle the remaining tomato sauce on top and sprinkle with the remaining 1/4 cup of Parmesan. Bake for 25 minutes, or until the cheese is golden and the cannelloni are heated through. Let stand for 10 minutes before serving.

MAKE AHEAD: All the components can be made up to 2 days ahead and assembled just before baking.


courtesy of: Maricel Presilla, "10 Top Dishes from South America," Food & Wine, May 2003.

439. SPINACH CANNELLONI with BACON and WALNUTS

serves 6

2 tablespoons extra-virgin olive oil
1 1/2 cups minced onions (2 medium)
1 teaspoon dried oregano
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
1 cup canned tomato sauce
1/2 cup water
4 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
1 quart milk
1 cup freshly grated Parmesan cheese
3/4 teaspoon freshly grated nutmeg
Pinch of white pepper
2 pounds fresh spinach, large stems discarded
1/4 pound bacon, cut into 1/4-inch strips
4 large garlic cloves, minced
1/4 cup finely chopped walnuts
Basic Crêpes

In a medium skillet, heat 1 tablespoon of the olive oil. Add 1 cup of the onions and cook over moderately high heat, stirring frequently, until golden. Add the oregano and sugar and season with salt and black pepper. Cook, stirring, for 1 minute. Add the wine and simmer, stirring, for 1 minute. Add the tomato sauce and water and simmer over moderate heat until slightly thickened, 10 minutes. Remove from the heat.

Melt the butter in a medium sauce-pan. Add 1/4 cup of the onions and cook over moderate heat, stirring, until softened, about 4 minutes. Whisk in the flour until combined. Add the milk in 2 batches, whisking constantly until smooth before adding more. Bring to a boil over moderately high heat, then simmer over moderate heat until thickened, about 2 minutes. Whisk in 1/4 cup of the Parmesan cheese, the nutmeg, white pepper and 3/4 teaspoon of salt. Remove from the heat and press a piece of plastic wrap directly on the surface of the white sauce.

In a large skillet over high heat, add the spinach by handfuls and toss until wilted. Wipe out the skillet. Squeeze the spinach dry, then finely chop.

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderately high heat until golden, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/4 cup of chopped onion and cook until translucent, about 3 minutes. Add the spinach and cook, stirring, for 2 minutes. Add 1 cup of the white sauce and 1 teaspoon each of salt and black pepper. Remove from the heat and stir in 1/2 cup of the remaining Parmesan cheese and the chopped walnuts.

Preheat the oven to 400°. Lay 16 crêpes on a work surface and spread 3 tablespoons of the spinach filling in a strip down the center of each one. Tightly roll the crêpe around the filling, tucking in the edges as you roll to form a neat cylinder. Repeat with the remaining filling and crêpes.

Spread 1/4 cup of tomato sauce on the bottom of a 9-by-13-inch glass or ceramic baking dish. Arrange the cannelloni over the tomato sauce. Spread the remaining white sauce over the cannelloni. Drizzle the remaining tomato sauce on top and sprinkle with the remaining 1/4 cup of Parmesan. Bake for 25 minutes, or until the cheese is golden and the cannelloni are heated through. Let stand for 10 minutes before serving.

MAKE AHEAD All the components can be made up to 2 days ahead and assembled just before baking.


courtesy of: Recipe by Maricel Presilla / "10 Top Dishes from South America," Food & Wine, May 2003

143. SAVORY CREPES with MUSHROOM and BACON FILLING

makes 12 crêpes, serving 6 as a lunch main course


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

Make crêpes: In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth. Heat a 6- to 8-inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. 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 edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)

Make filling: In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 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, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 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, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.


courtesy of: You Asked For It; Rothay Manor, Ambleside UK / Gourmet, November 1996

70. SAVORY CREPES with MUSHROOM and BACON FILLING

Makes 12 crêpes, serving 6 as a lunch main course.


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

Make crêpes: In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth. Heat a 6- to 8-inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. 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 edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)

Make filling: In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 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, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 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, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.


courtesy of: Gourmet, November 1996 / Rothay Manor, Ambleside UK