Green Onion Parmesan Crepes with Ricotta, Spinach, Bacon & Mushroom Filling

Mother’s Day is right around the corner, and so is another BS’ in the Kitchen CTV Morning Live – Saskatoon appearance! This time, we have settled on the theme of “Breakfast in Bed” for our Mother’s Day special! After discussing it with Carlene, we decided crepes would be the way to go. They are easy to make, very versatile, and will impress that hard working mother in your life! Carlene is going to be cooking up some sweet red velvet crepes, and since not all mothers have a breakfast sweet tooth, I decided to make a savoury crepe recipe!

I am glad I did! Personally, I prefer the savoury over the sweet, and these things were sooo delicious. My initial plan was just stuffing it with the ricotta, spinach, bacon and mushroom mixture, but in a stroke of genius, I decided why not put some green onion and parmesan cheese in the crepe batter!? Best decision ever! These things smelled SOO good when they were cooking. If you are making breakfast in bed for a mom in your life, you may have to restrain her from coming into the kitchen to check out what the amazing smell is!

Green Onion Parmesan Crepes with Ricotta, Spinach, Bacon & Mushroom Filling

BS' in the Kitchen

A Savoury crepe batter with green onion and parmesan, stuffed with ricotta, spinach, bacon, and mushrooms.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Breakfast

Cuisine French

Servings 4

Ingredients

  

• ----------------
• Crepe Batter
• ----------------
• 1 cup cold water
• 1 cup milk
• 4 eggs
• 1 tsp salt
• 2 cups sifted all-purpose flour
• 4 tbsp melted butter
• 1/4 cup chopped green onion
• 2 tbsp grated parmesan cheese
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• Filling
• --------
• 2 tbsp butter
• 2 cups sliced mushroom
• 1 tbsp olive oil
• 2 cups packed spinach
• 1/4 tsp garlic powder
• 1/4 cup chopped cooked bacon
• 3/4 cup ricotta cheese
• salt & pepper to taste

Instructions

 

• Combine water, milk, eggs & salt in blender or bowl if using a handle blender.
• Add flour, butter, green onion, and parmesan, blend at high speed for about 1 minute until ingredients are combined.
• Mixture will be quite thin, just thick enough to coat a spoon.
• Refrigerate for at least one hour, or overnight.
• To cook crepes, get a pan on medium heat.
• Spread a thin film of butter on pan.
• Pour a 1/4 cup of crepe batter into your pan, slowly rotating the pan with your wrist to spread the batter in a circle.
• Cook for about 1-2 minutes until crepe begins to brown.
• Flip and cook for another minute or until browned.
• Place filling in middle of crepe and roll together, or if folding the crepe, place filling in one quarter of the crepe, fold in half once, and then fold in half once more (resulting in a triangle).
• --------
• Filling
• --------
• Add butter to a pan on medium heat.
• Once butter has melted, add mushrooms. Saute until mushrooms are tender, about 5-10 minutes, before adding spinach, add one tablespoon of olive oil.
• Add spinach to pan, cover with lid for about 1 minute.
• Once spinach begins to wilt, add bacon, garlic powder, and salt & pepper to taste.
• Stir to mix seasoning in, remove mixture to a bowl once spinach is cooked, add ricotta and mix ingredients together.

These crepes are equally as delicious for dinner (I just had them for dinner…yes I also had them for breakfast today too…they are tooo good!). Tomorrow we will be posting the other recipe for red velvet crepes filled with a fresh strawberry syrup and whipped cream!

Enjoy,

Bob