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Savory Crepes with Chanterelles and Bacon

17/11/2023

Savory crepes with chanterelles and bacon are a dish rich in forest flavors and of a rustic character. Here is the recipe to prepare them.

Ingredients

  • 125 g of flour
  • 2 eggs
  • 250 ml of milk
  • A pinch of salt
  • Olive oil or butter for greasing the pan
  • 150 g of cleaned chanterelles (girolles)
  • 100 g of diced bacon
  • 1 clove of garlic
  • Chopped parsley to taste
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)

Preparation

  1. Start with the crepe batter: in a bowl, sift the flour and add a pinch of salt. Make a well in the center and crack the eggs into it.
  2. Begin to mix with a kitchen whisk, gradually incorporating the milk until a smooth and lump-free batter is formed. Let the batter rest for about 30 minutes in the fridge.
  3. In the meantime, prepare the filling: clean the chanterelles well by removing any soil residues and quickly rinsing them under running water.
  4. In a pan, heat a drizzle of oil and sauté the garlic clove. Add the bacon and let it brown until it becomes crispy.
  5. Remove the garlic and add the chanterelles to the pan, sautéing them over medium heat for about 5-8 minutes until they have softened.
  6. Season with salt, pepper, and chopped parsley, then set aside the filling.
  7. Now cook the crepes: heat a lightly greased non-stick pan and pour a ladle of batter, spreading it evenly to form a thin layer.
  8. Cook the crepe for about 1-2 minutes per side, until it lightly browns, then transfer it to a plate and repeat the process until all the batter is used.
  9. Finally, fill each crepe with a spoonful of the chanterelle and bacon filling, add a sprinkle of Parmesan if you wish, roll them up or fold them like a fan, and serve warm.

You can accompany these delicious savory crepes with a fresh seasonal salad and a glass of white wine, maybe a chilled Pinot Grigio, which goes very well with the earthy flavor of the chanterelles and the saltiness of the bacon.

Curiosity

Chanterelles, also known as girolles, are highly appreciated in cooking for their delicate and slightly spicy aroma. In Italy, they are mainly collected in coniferous forests during the summer and autumn periods. Rich in vitamins and minerals, they contribute to giving a unique flavor note to many dishes of European cuisine.

Savory Crepes with Chanterelles and Bacon