Crêpes Stuffed with Bacon and Mushrooms

Filled crêpes for Maslenitsa, for the whole family! Delicious, savory crêpes for a time-honored holiday known for its wide, generous spreads.

Recipe author

Servings:

Milk (For the batter:)

500

Flour

200

Eggs

Vegetable oil

200

Sugar

Sea salt

Bacon (For the filling:)

100

Button mushrooms

500

Onion

0.5

Garlic

Mixed ground peppercorns

Potatoes (For the mashed potatoes:)

Butter

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 45 % 13 g

Carbohydrates 38 % 11 g

189 kcal

GI: 45 / 0 / 55

Cooking method

Cooking time: 40 min

Step 1:

For the batter, put 200 g of flour in a bowl, add 400 g of milk, crack in two eggs, and add sugar and salt to taste.
Step 2:

Add a little vegetable oil and whisk until smooth.
Step 3:

Finely chop the mushrooms and cook them in a skillet heated with vegetable oil, stirring occasionally.
Step 4:

Heat vegetable oil in a small pan until hot and add the chopped onion.
Step 5:

Stir with a spatula and cook until the onion turns golden and crisp in the hot oil.
Step 6:

Transfer the onion to a paper towel to drain.
Step 7:

Add the onion to the pot of mashed potatoes.
Step 8:

Cook the mushrooms, stirring with a spatula, then add them to the pot with the potatoes.
Step 9:

Finely chop the bacon and add it to the pot.
Step 10:

Mix all the ingredients until well combined.
Step 11:

Heat a skillet and cook the crêpes over medium heat. Spoon the filling onto each finished crêpe and roll it up.
Step 12:

Arrange the filled crêpes on a platter and serve.

Every day of Maslenitsa (the Russian pre-Lenten "butter week") has its own name. Monday is the Welcoming. Tuesday is the Flirting. Wednesday is the Sweet-Tooth (mothers-in-law treat their sons-in-law to pancakes). Thursday is the Revelry, the turning point, also called Wide Thursday. Friday is the Mother-in-Law's Evening (she visits her son-in-law in return). Saturday is the Sister-in-Law's Gathering. Sunday is the Farewell, or Forgiveness Day. Every day of Maslenitsa calls for a wide, generous feast — the holiday marks the start of spring, and this old Russian folk celebration is all about pancakes and crêpes of every kind: made with water, milk, whey, or brine; delicate lacy crêpes; batters made with sparkling water; and thick pancakes on kefir or a milk-and-kefir batter. They're even good made with potato cooking water. Crêpes with a "pripyok" (a topping cooked right into them) — grated apple, zucchini, or pumpkin — are especially tasty and wholesome. Fillings range from caviar, eggs, and grains to potato, mushrooms, and cottage cheese, sweet or savory. Among the favorites are crêpes with meat and crêpes filled with salmon. They can be small and snack-sized or full meals stuffed with a savory cream-cheese-and-salmon filling. And for anyone who loves crêpes baked low and slow in a Russian oven, try them with condensed milk and a little cocoa.