Savory Spinach and Mushroom Crepes
There's more to crepes than the buttery, syrupy deliciousness of Suzette. They can be sweet or savory, and make a great meal. These savory crepes can be an anytime food, with the delicious depth of the mushrooms and the savory, wilted spinach. Lay them out on a brunch spread for a weekend with friends and make a fancy mocktail. Make them for dinner with a glass of white wine.
The crepes in this recipe are light and have a good consistency. They hold together quite nicely even when topped with a filling and rolled up. Right before you finish the crepes with parmesan cheese, daub some melted butter on them to give the cheese something to hold onto and for a little extra butter flavor. Pop them in the broiler for a few minutes after you’ve added the cheese to brown them and give them this nice, crispy texture. Serve this with a Caprese Salad or some Spinach Rice for a complete, and completely delicious, meal.
Prep time includes a two-hour resting period for the batter.
- For Crepes:
- 1 cup cold water
- 1 cup cold milk
- 4 eggs
- 1/2 teaspoon Fine Sea Salt
- 1 1/2 cup all purpose flour
- 4 Tablespoons melted butter
- For Filling:
- 1-1/2 Tablespoon butter, divided, 1/2 Tablespoon melted
- 2 Tablespoons Dried Shallots
- 1 garlic clove, minced
- 1 teaspoon Herbs de Provence
- 1/2 teaspoon Mediterranean Thyme
- Kosher Salt, to taste
- 6 ounces sliced mushrooms
- 2 cups baby spinach leaves
- 1/3 cup Parmesan cheese
- Place water, milk, eggs, Fine Sea Salt, flour, and butter. Process until smooth. Cover and let batter rest in the refrigerator for 2 hours.
- Heat a crepe pan or small nonstick skillet over medium heat. Remove batter from refrigerator and stir to combine.
- Using a measuring cup, pour about 1/3 cup batter in pan. Swirl the pan around so the batter covers the bottom. Cook for 1-2 minutes, until crepes start to bubble on top and edges look lacy. Flip crepe and lightly brown other side. Stack on a plate until ready for use; you may want to separate crepes with wax paper.
- In a medium skillet, over medium heat, melt 1 Tablespoon butter. Add Dried Shallot, garlic, Herbs de Provence, Mediterranean Thyme, and a pinch of Kosher Salt. Sauté until garlic is soft, about 2 minutes.
- Add mushrooms. Sauté until soft, about 2 minutes.
- Add spinach and sauté until wilted. Set aside. Heat oven to broil.
- Lay crepes out on a workspace. Spoon equals portions of spinach/mushroom filling on each crepe and roll. Place in a lightly buttered baking dish. Brush the tops of the crepes with remaining 1/2 Tablespoon melted butter. Sprinkle parmesan cheese over top.
- Place crepes under broiler until lightly browned. Serve.
