Recipe Crepes with Spinach, Bacon and Mushroom Filling (Brunch)

Required Ingredients:

• 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 chicken broth
• 2 eggs
• 1/2 cup lemon juice
• salt and pepper to taste

Preparing/Cooking:

• Prepare Basic Crepes recipe according to recipe directions.
• Separate with wax paper and keep warm until ready to serve.
• 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.
• 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.
• 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.
• Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

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