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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
25 mins
Total Time
35 mins
Serves
4

Ingredients

250 ml
milk
175 ml
flour
2
egg(s)
15 ml
vegetable oil
1 pinch
salt
cooking oil
60 ml
butter
60 ml
flour
500 ml
milk
To taste,
salt and pepper
vegetable oil
5 slice(s)
bacon
227 g
mushrooms
4
green onion(s)
170 g
spinach
To taste,
salt and pepper
375 ml
cheddar

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.