- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 250
- milk
- ml
- 175
- flour
- ml
- 2
- egg(s)
- 15
- vegetable oil
- ml
- 1
- salt
- pinch
- cooking oil
- 60
- butter
- ml
- 60
- flour
- ml
- 500
- milk
- ml
- To taste,
- salt and pepper
- vegetable oil
- 5
- bacon
- slice(s)
- 227
- mushrooms
- g
- 4
- green onion(s)
- 170
- spinach
- g
- To taste,
- salt and pepper
- 375
- cheddar
- ml
Preparation
- Step 1
- Whisk all ingredients together until smooth and even.
- Step 2
- Heat an approx. 20 cm (8 in.) non-stick skillet over medium-low heat. When the skillet is hot, brush bottom with oil using a basting brush.
- Step 3
- Cook crepes one by one, pouring in about 60 mL (¼ cup) of dough and spreading it by tilting the pan until crepe is the size of the skillet.
- Step 4
- Cook crepes for approx. 1 minute on each side. Set aside.
- Step 5
- In a saucepan, melt butter over medium-high heat. Add flour and combine, whisking constantly. Heat 1 to 2 minutes, stirring occasionally.
- Step 6
- Add milk while whisking. Stir constantly so the sauce doesn’t stick to the bottom of the saucepan. Cook on medium-high until sauce thickens, approx. 7 to 8 minutes. Season to taste. Set aside.
- Step 7
- Place rack in middle of oven. Preheat oven to 200°C (400°F). Oil an approx. 30 x 20 cm (11 x 8 in.) baking dish.
- Step 8
- Brown bacon in a large non-stick skillet. Add mushrooms and onion and cook for around 5 minutes or until golden. Add spinach and cook until wilted. Add salt and pepper.
- Step 9
- On a work surface, place around 60 mL (¼ cup) of filling on each crepe. Top with 30 mL (2 tbsp.) bechamel sauce and 30 mL (2 tbsp.) grated cheese. Roll crepes and place side by side in a baking dish.
- Step 10
- Cover crepes with remaining bechamel sauce and grated cheese. Bake for around 15 minutes. Finish cooking on broil to brown cheese. Serve with a green salad.
