#yegfood Recipe from the Edmonton Permaculture Guild


At our recent Green Drinks Edmonton: Your Local Food Tools, we asked attendees to connect to the local food community via ingredients. Now, la piece de resistance – the recipes!

Each of the #yegfood presenters were asked to provide a recipe. One they loved, that can easily include local items and should be shared with you. Please enjoy the following recipe, follow-up on this organization’s local food tools and eat local!


From Sabrena Falcone from the Edmonton Permaculture Guild

Crepes with Spinach, Bacon, and Mushroom cream sauce (modified from the original

To make the crepes…

Edmonton Permaculture Guild

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/4 cup water

1/4 teaspoon salt

2 tablespoons butter, melted 

In a large mixing bowl, whisk the eggs and gradually add in the milk and water, stirring to combine. Using a sifter, add the flour slowly while whisking constantly. Add the salt and butter; beat until smooth. The batter should resemble a thick cream sauce consistency.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot or keep warm and covered with a dish cloth till ready to serve.

To make the filling…

6-10 slices bacon

1 tablespoon unsalted butter

1/2 pound fresh mushrooms, sliced

3 tablespoons unsalted butter

1/4 cup flour

1 cup milk

1 large bunch of spinach, steamed, chopped, and drained

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

salt and pepper to taste

1/3 cup chicken broth 

Prepare Basic Crepes recipe according to recipe directions. 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

Fill each crepe with spinach and meat filling, roll up, and top with fresh parsley…enjoy!