Savory Crepes with Chanterelle Mushrooms and Bacon
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 450g |
| All-purpose flour | 200g |
| Eggs | 2 |
| Butter | 20g |
| Salt (fine) | 4g |
| Chanterelle mushrooms (or Gallinacci) | 140g |
| Smoked bacon | 200g |
| Fontina cheese | 175g |
| Red onion | 1 |
| Thyme | 1 sprig |
| Parmigiano Reggiano DOP | 60g |
| Extra virgin olive oil | to taste |
| Salt (fine) | to taste |
| Black pepper | to taste |
| Breadcrumbs | to taste |
Instructions:
1. Prepare the Crepes:
- Begin by melting the butter over low heat. Let it cool slightly.
- In a separate bowl, whisk together the milk and eggs. Add the slightly cooled butter to this mixture, stirring gently to combine.
- Add the flour and a pinch of salt to the mixture, stirring until smooth and well incorporated.
2. Cooking the Crepes:
- Heat a crepe pan (about 22 cm in diameter) or a wide, flat skillet with a double bottom. Lightly grease the pan with a small amount of butter, ensuring an even coat.
- Pour a ladle of the batter into the center of the pan and quickly spread it into an even circle using a crepe spatula or by swirling the pan.
- Cook for about 1-2 minutes, until the base is golden brown, then gently flip the crepe and cook for an additional 1-2 minutes on the other side.
- Once done, place the crepes on a plate and cover them with plastic wrap to keep them warm and prevent them from drying out. Set them aside.
3. Prepare the Filling:
- Clean the chanterelle mushrooms by wiping them gently with a dry or slightly damp cloth. Then, chop them finely using a knife.
- Dice the smoked bacon into small cubes and chop the red onion.
4. Cooking the Filling:
- Heat a small amount of olive oil in a pan over medium heat. Add the chopped onion and sauté for a few minutes until softened.
- Add the chopped mushrooms and cook for another 2-3 minutes, stirring occasionally.
- Add the diced bacon, fresh thyme (leaves removed from the stem), and season with salt and pepper. Stir well and cook for 5-6 minutes, or until the bacon becomes crispy and the mushrooms are tender.
5. Assemble the Crepes:
- Allow the mushroom and bacon mixture to cool slightly before using it to fill the crepes.
- Take one crepe and place a portion of the mushroom-bacon filling on one half. Add a few cubes of Fontina cheese on top of the filling.
- Fold the crepe over to form a half-moon shape, enclosing the filling inside.
6. Baking the Crepes:
- Preheat the oven to 180°C (350°F).
- Grease a baking dish with a drizzle of olive oil and sprinkle with about two tablespoons of breadcrumbs to coat the bottom.
- Arrange the filled crepes side by side in the dish. Sprinkle the top with grated Parmigiano Reggiano, a drizzle of olive oil, and a pinch of black pepper.
- Bake for about 10 minutes, or until the cheese is melted and the surface of the crepes is golden and slightly crispy.
7. Serve:
- Once done, remove from the oven and serve the savory crepes hot, garnished with extra herbs or a sprinkle of Parmigiano if desired. These crepes make a perfect, hearty main dish for a family meal or special occasion.
Enjoy your Savory Crepes with Chanterelle Mushrooms and Bacon—a delicious, cheesy, and satisfying dish that blends rich flavors for a memorable meal!
