These bacon spinach mushroom crepes are a savory delight, perfect for brunch or a cozy dinner. The combination of crispy bacon, earthy mushrooms, and fresh spinach wrapped in delicate crepes feels luxurious yet is easy to master. You’ll love how these bacon spinach mushroom crepes come together for an impressive, satisfying meal.
If you're looking for the perfect Bacon Spinach Mushroom Crepes, you're in the right place. Whether you love Savory Crepes or want to explore our Crockpot Recipes collection, we've got you covered.
Why You’ll Love This Bacon Spinach Mushroom Crepes
- Balanced flavors: Salty bacon, earthy mushrooms, and fresh spinach in a delicate crepe.
- Easy to master: Crepes are just thin pancakes—simple with a non-stick pan.
- Versatile meal: Works for breakfast, brunch, lunch, or a light dinner.
- Light & elegant: Satisfying without feeling heavy—a true crowd-pleaser.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 1 tbsp melted butter, plus extra for cooking
- 1/4 tsp salt
For the Filling:
- 200 g bacon, chopped
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 250 g cremini mushrooms, sliced
- 150 g fresh spinach
- 120 ml heavy cream
- 60 g grated Parmesan cheese
- 1/4 tsp black pepper
- Pinch of nutmeg (optional, but lovely)
Tools: A good non-stick skillet or crepe pan (around 8-9 inches), a blender or whisk, a spatula, and a medium saucepan.
Notes: Using whole milk and real butter in the crepe batter gives them that classic, rich flavor and delicate texture. For the filling, don’t skimp on the bacon—its rendered fat is the secret base for cooking the onions and mushrooms, adding a ton of flavor.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 19 g |
| Fat: | 31 g |
| Carbs: | 31 g |
| Fiber: | 2 g |
Serves: 4 (2 crepes per person) | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Let the crepe batter rest. This is non-negotiable for tender crepes. Resting for at least 30 minutes allows the gluten to relax and gives the starch granules time to swell, resulting in a much more delicate texture.
- Use the right pan. A good non-stick skillet or a proper crepe pan makes all the difference. You want a flat, slick surface so the batter spreads thinly and evenly without sticking.
- Don’t rush the bacon. Cook the bacon low and slow to render out all the fat. This gives you crispy bacon bits and plenty of flavorful fat to cook your vegetables in.
- Wilt the spinach properly. Add the spinach last to the pan and just cook until it wilts. Overcooking will make it mushy and can release too much water into your filling.
- Grate your own Parmesan. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. A block of Parmigiano-Reggiano grated fresh will melt beautifully and taste infinitely better.
How to Make Bacon Spinach Mushroom Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, the 1 tablespoon of melted butter, and salt. Blend on high speed for about 30 seconds until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 30 minutes. You’ll notice it thicken slightly—this is exactly what you want.
Step 2: Cook the Bacon. While the batter rests, place the chopped bacon in a cold, large skillet. Turn the heat to medium-low and cook, stirring occasionally, until the bacon is crispy and the fat has rendered out. This should take about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
Step 3: Sauté the Aromatics and Mushrooms. Add the diced onion to the bacon fat in the skillet. Cook over medium heat for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms, increase the heat to medium-high, and cook, stirring occasionally, until the mushrooms have released their liquid and are golden brown, about 6-8 minutes.
Step 4: Wilt the Spinach and Make the Sauce. Add the fresh spinach to the skillet in handfuls, stirring until each batch wilts before adding the next. This should only take a couple of minutes. Reduce the heat to low. Pour in the heavy cream, add the grated Parmesan, black pepper, and a tiny pinch of nutmeg if using. Stir everything together until the cheese has melted and the sauce has thickened slightly. Turn off the heat and stir the cooked bacon back in. Your filling is now ready!
Step 5: Cook the Crepes. Heat a non-stick crepe pan or skillet over medium heat. Lightly brush with melted butter. Give your rested batter a quick stir. Pour about 1/4 cup of batter into the center of the hot pan, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges look set and the bottom is lightly golden. Carefully flip with a spatula and cook for another 30-60 seconds on the other side. Transfer to a plate and repeat with the remaining batter.
Step 6: Assemble and Serve. Lay a crepe flat on a plate. Spoon a generous line of the bacon, spinach, and mushroom filling down the center. You can either fold the crepe in half and then in half again to form a quarter-circle, or you can roll it up like a cigar. Serve immediately while everything is warm and the crepes are tender.
Storage & Freshness Guide
- Fridge: Store assembled crepes and filling separately in airtight containers for up to 3 days.
- Freezer: Freeze unfilled crepes between parchment paper for up to 2 months; freeze filling separately for 1 month.
- Reviving: Reheat filling in a pan with a splash of milk; warm crepes in a dry skillet over low heat.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the crepes perfectly, balancing the whole plate.
- Roasted cherry tomatoes on the vine — Their sweet, concentrated flavor and juicy burst provide a lovely contrast to the savory, creamy filling inside the crepes.
- Buttery parsley potatoes — For a more substantial meal, these soft, herby potatoes are a classic and comforting side that everyone will love.
Drinks
- A dry sparkling wine or Prosecco — The bubbles and acidity are fantastic for cleansing the palate between bites of the rich, savory crepe.
- A crisp, pale ale — The slight bitterness and carbonation from the beer work wonderfully with the smoky bacon and earthy mushrooms.
- Freshly squeezed orange juice — For a brunch setting, the sweet and tangy citrus is a timeless pairing that always feels right.
Something Sweet
- Fresh fruit salad with mint — A light, refreshing end to the meal that doesn’t feel too heavy after the savory crepes.
- Warm apple crumble with vanilla ice cream — If you’re leaning into full comfort food mode, the warm, spiced apples and cold ice cream are pure bliss.
- Dark chocolate mousse — Rich, decadent, and surprisingly light, it provides a sophisticated finish that echoes the elegance of the crepes.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. Your crepe batter should have the consistency of heavy cream. If it’s too thick, the crepes will be stodgy and pancake-like instead of thin and delicate. Don’t be afraid to add a tablespoon more milk if needed after resting.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will make them difficult to fold and likely cause them to tear. A modest, generous line down the center is all you need.
- Mistake: Cooking the crepes on too high heat. This is the most common error! High heat will cause the crepes to cook too quickly, becoming brittle and burning before they can cook through. A steady medium heat is your friend.
- Mistake: Letting the finished crepes dry out. As you cook the batch, stack them on a plate. They will steam each other and stay soft and pliable. If you leave them separated, they can dry out and become difficult to roll.
Expert Tips
- Tip: Swirl, then fill. When you pour the batter into the pan, pour it into the center and immediately lift the pan off the heat to swirl. This gives you more control and helps achieve that perfect, thin, round shape.
- Tip: Use a ladle for consistency. For crepes of uniform size, use a 1/4-cup ladle or measuring cup to portion the batter for each one. It makes the process much faster and more consistent.
- Tip: Deglaze the pan for extra flavor. After cooking the mushrooms, if there are any browned bits stuck to the pan, add a splash of white wine or even the cream itself to scrape them up. That’s pure flavor!
- Tip: Keep them warm. If you’re making a large batch, you can keep finished crepes warm in a 90°C (200°F) oven. Place them on a baking sheet in a single layer or loosely stacked with parchment paper in between.
- Tip: Make it ahead. You can make the crepes and the filling separately a day in advance. Store crepes between layers of parchment paper in the fridge. Gently reheat the filling in a pan and warm the crepes in a dry skillet for a minute before assembling.
FAQs
Can I make the crepes gluten-free?
Absolutely. You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The result might be a tad more delicate, so handle them with a little extra care when flipping. I’ve found that blends with a bit of xanthan gum work best for structure. The flavor will be just as delicious.
My crepes keep tearing! What am I doing wrong?
This usually comes down to one of two things: the pan isn’t hot enough before adding the batter, or the batter is too thick. Make sure your pan is properly preheated—a drop of water should sizzle and evaporate instantly. If the batter is too thick, whisk in a little more milk, one tablespoon at a time, until it flows easily.
Can I use a different type of mushroom?
Of course! Cremini are great for their deep flavor, but you can use button mushrooms, shiitake (stems removed), or even a wild mushroom mix for a more gourmet touch. Just make sure to cook them until all their liquid has evaporated so your filling isn’t watery.
Is there a way to make this vegetarian?
Definitely. Simply omit the bacon. To build flavor, start by sautéing the onions in 2 tablespoons of butter or olive oil. You could also add a teaspoon of smoked paprika to the filling to mimic some of the smoky depth that the bacon provides.
How should I store and reheat leftovers?
Store assembled crepes and any extra filling separately in airtight containers in the fridge for up to 3 days. To reheat, warm the filling in a saucepan with a splash of milk or cream to loosen it. Gently reheat the crepes in a dry non-stick skillet over low heat for about 30 seconds per side. Microwaving can make them rubbery.
Bacon Spinach Mushroom Crepes
Master these savory Bacon Spinach Mushroom Crepes for brunch or dinner. A simple, elegant recipe with crispy bacon, earthy mushrooms, and fresh spinach. Get the recipe now!
Ingredients
For the Crepes
-
120 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
1 tbsp melted butter (plus extra for cooking)
-
1/4 tsp salt
For the Filling
-
200 g bacon (chopped)
-
1 medium yellow onion (finely diced)
-
2 garlic cloves (minced)
-
250 g cremini mushrooms (sliced)
-
150 g fresh spinach
-
120 ml heavy cream
-
60 g grated Parmesan cheese
-
1/4 tsp black pepper
-
Pinch nutmeg (optional, but lovely)
Instructions
-
In a blender, combine the flour, eggs, milk, the 1 tablespoon of melted butter, and salt. Blend on high speed for about 30 seconds until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 30 minutes. You’ll notice it thicken slightly—this is exactly what you want.01
-
While the batter rests, place the chopped bacon in a cold, large skillet. Turn the heat to medium-low and cook, stirring occasionally, until the bacon is crispy and the fat has rendered out. This should take about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.02
-
Add the diced onion to the bacon fat in the skillet. Cook over medium heat for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms, increase the heat to medium-high, and cook, stirring occasionally, until the mushrooms have released their liquid and are golden brown, about 6-8 minutes.03
-
Add the fresh spinach to the skillet in handfuls, stirring until each batch wilts before adding the next. This should only take a couple of minutes. Reduce the heat to low. Pour in the heavy cream, add the grated Parmesan, black pepper, and a tiny pinch of nutmeg if using. Stir everything together until the cheese has melted and the sauce has thickened slightly. Turn off the heat and stir the cooked bacon back in. Your filling is now ready!04
-
Heat a non-stick crepe pan or skillet over medium heat. Lightly brush with melted butter. Give your rested batter a quick stir. Pour about 1/4 cup of batter into the center of the hot pan, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges look set and the bottom is lightly golden. Carefully flip with a spatula and cook for another 30-60 seconds on the other side. Transfer to a plate and repeat with the remaining batter.05
-
Lay a crepe flat on a plate. Spoon a generous line of the bacon, spinach, and mushroom filling down the center. You can either fold the crepe in half and then in half again to form a quarter-circle, or you can roll it up like a cigar. Serve immediately while everything is warm and the crepes are tender.06
Not what you're looking for?
