Bacon, Spinach, Mushroom Crepe Cake

Recipe Description:

Thin crepes are layered with crispy bacon, sauteed Crimini mushrooms, spinach and cheese and then baked to create a delectable casserole that is both pleasing to the eye and the tummy. My children do not like mushrooms and always balk at their spinach, but they happily ate (and asked for seconds) this casserole.

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: Serves 4-6

Difficulty: Moderate

Recipe Ingredients:

6 - 10 inch sourdough crepes or coconut flour crepes

6 slices of traditionally cured pasture-raised bacon

1 large sweet onion, diced

3 cups crimini mushrooms, diced

4 cups baby spinach leaves, chopped

1 cup grass fed cheddar, shredded

Unrefined sea salt

Recipe Instructions:

I made these with sourdough crepes from GNOWFGLINS eCourse, but you could use coconut flour crepes for grain free option.

Preheat oven to 350 degrees. Grease a 10 inch pie dish.

Cook the bacon until crispy over low heat to render out the fat. Remove from the pan and allow to cool.

Pour out all but 2-3 tablespoons of the bacon grease and save for another use. While bacon is cooling, add onions to the bacon grease, sprinkle with a pinch of salt and saute until translucent. Add chopped mushrooms and saute for 5 more minutes or until mushrooms have shrunk and are softened. Remove from heat.

Crumble the cooled bacon and add back into the pan. Stir in the chopped spinach. Taste and add additional sea salt if desired, but remember that you will be adding cheese into the layers so be careful not to over salt.

Place one crepe on the bottom of the dish and spread a heaping tablespoon or so of the mixture over the crepe. Then sprinkle cheese over that. Continue this layering until all crepes are used. Sprinkle the top with any remaining cheese.

Bake in the oven for 20 minutes. Cut into squares and serve warm (obviously there will be a couple of wedge shaped pieces).

To freeze: Layer the casserole as directed into a freezer-safe, oven-safe glass storage container and place in freezer. Bake frozen casserole with a lid at 350 degrees for 45 minutes to one hour. Remove lid 15 minutes before removing to brown the cheese on top if desired.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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