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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This was a hit at a small brunch I did a while back. Ingredients:
for the filling |
6 slices bacon |
1 t butter |
1/2 lb mushrooms, sliced |
3 t butter |
1/4 cup plain flour |
1 cup milk |
1 10 oz pkg frozen chopped spinach, thawed and drained |
1 t parsley |
2 t parmesan cheese |
salt & pepper |
for the sauce |
1 cup chicken broth |
3 eggs |
1/4 cup lemon juice |
salt & pepper |
12 crepes |
Directions:
1. For the flling:
2. Cook bacon then drain, crumble & set aside.
3. Sauté mushrooms in 1 T bacon drippings and 1 T butter.
4. In a saucepan, melt 3 T butter over medium heat.
5. Whisk in 1/4 cup flour, stirring constantly until a smooth paste is formed.
6. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed.
7. Add bacon, mushrooms, spinach, parsley, parmesan cheese, salt & pepper.
8. Let cook until somewhat thick, about 10 minutes.
9. For the sauce:
10. In saucepan, bring broth to a boil.
11. In a small bowl, whisk together eggs and lemon juice.
12. Temper eggs and broth together whisking constantly so as to cook, but not scramble the eggs.
13. Salt & pepper to taste.
14. Fill each crepe with filling, roll up and top with warm egg sauce.
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