You were asking me about a good filling for the Crêpes we made last week. This is a savory one. See the recipe for crêpes online: Recipe for Crêpes.

• 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

Place bacon in a frying pan. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and then sauté the 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. ( this is called a Béchamel Sauce) Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 8 minutes.

Fill each crepe with this delicious filling, roll up, fold up or pile up…. You are the chef.

Although born in Dublin, Ireland, Chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.