Crepes with Spinach, Bacon and Mushroom Filling

Recipe View Prepare the Basic Crepes according to the recipe's instructions. Stack the cooked crepes, separated by wax paper, and keep them warm in a low oven (about 200°F) until ready to assemble. (30 minutes active, 30 minutes inactive)

Recipe View In a large skillet, cook the bacon lardons over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, reserving about 1 tablespoon of the rendered bacon fat in the skillet. Add 1 tablespoon of unsalted butter to the skillet, then sauté the sliced mushrooms until they are tender and have released their moisture, about 8-10 minutes. Set aside with the bacon. (15 minutes)

Recipe View In a separate saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in the flour, stirring constantly, until a smooth, pale roux forms. Gradually whisk in the milk, stirring continuously to prevent lumps, until the sauce thickens into a smooth gravy. Stir in the cooked bacon and mushrooms, spinach, parsley, and Parmesan cheese. Season with salt and pepper to taste. Simmer gently for about 10 minutes, allowing the flavors to meld and the filling to thicken slightly. (20 minutes)

Recipe View In a saucepan, bring the chicken broth to a simmer. In a separate bowl, whisk together the eggs and lemon juice until well combined. Slowly drizzle a small amount of the hot broth into the egg mixture, whisking constantly to temper the eggs (this prevents them from scrambling). Gradually pour the warmed egg mixture back into the saucepan with the remaining broth, whisking continuously. Cook over low heat, stirring constantly, until the sauce thickens slightly and coats the back of a spoon (about 170°F), about 5-7 minutes. Be careful not to overheat the sauce, or the eggs will curdle. Season to taste with salt and pepper. (15 minutes)

Recipe View To assemble the crepes, lay each crepe flat on a plate. Spoon a generous amount of the spinach and meat filling onto the center of each crepe. Roll up the crepe and place it seam-side down on a serving plate. Top with the warm lemon-infused egg sauce and garnish with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired. Serve immediately. (10 minutes)