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Basic Crepe Recipe Serves: 4

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

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

2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3 Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
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Crepes with Spinach, Bacon and Mushroom Filling
Note: This can be made without the bacon

1 recipe Basic Crepes
6 slices bacon
1 tablespoon unsalted butter
1/2 pound fresh mushrooms, sliced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 (10 ounce) package frozen
chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
salt and pepper to taste
2/3 cup en broth
2 eggs
1/2 cup lemon juice
salt and pepper to taste


1 Prepare Basic Crepes recipe according to recipe
directions. Separate with wax paper and keep warm until ready to serve.

2 Place bacon in a large, deep skillet. Cook over
medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
3 In a separate saucepan, melt 3 tablespoons butter over
medium heat. Whisk in 1/4 cup flour, stirring constantly,
until a smooth paste is formed. Gradually stir in 1 cup
milk, stirring constantly until a smooth thick gravy is
formed. Add bacon, mushrooms, spinach, parsley, Parmesan
cheese, salt and pepper. Let cook until somewhat thick, about
10 minutes.

4 In saucepan bring broth to a boil. In a small bowl,
whisk together eggs and lemon juice. Temper eggs and broth
together whisking constantly so as to cook, but not to scramble
the eggs. (Cooking eggs to 170 degrees F). Again, salt
and pepper to taste.

5 Fill each crepe with spinach and meat filling, roll up,