Crepes are wonderful. You can fill them with just about anything and they’re really delicious. Quite often we fill our crepes with yogurt and fresh fruit or a fruit sauce. We’ve also made Eggs Benedict in crepes. Really, the filling options are endless. These savory crepes are simple and delicious as well as being vegetarian. The spinach and mushroom filling sautéed in butter with onions adds wonderful flavor. They are savory and rich without being overwhelming. Crepes can be a little difficult to get the hang of at first, but don’t worry. This recipe makes about 15 crepes, but you’ll only need 12 of them for the filling. That gives you a couple of extra crepes to get the heat right, as well as figuring out how to swirl the batter in the pan. The batter will be very thin, so it’ll spread out on the bottom of the pan well. However, your first crepes might still be a little strange. I always know that no matter how many times I’ve made crepes the first one or two will be terrible, then I’ll get the heat just right and they’ll go really well. Crepes hold over well, so you don’t need to fill them if you aren’t going to eat them, just keep the filling and crepes separate. Fill the crepes and heat as needed for a snack, lunch or breakfast the next day.

Savory Crepes

These crepes are wonderful for a lazy weekend brunch. The leftovers make wonderful weekday breakfasts and lunches. These thin French pancakes are filled with the mushroom and spinach mixture, making them elegant and delicious.

Ingredients

  • Crepes:
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups skim milk
  • 1/2 cup, plus 2 Tbsp water
  • 3 large eggs
  • 4 Tbsp unsalted butter, melted
  • 1/2 tsp salt
  • Filling:
  • 1 lb white mushrooms, trimmed and thinly sliced
  • 1 onion, finely chopped
  • 2 Tbsp unsalted butter
  • Salt & pepper
  • 2 garlic cloves, minced
  • 4 tsp all purpose flour
  • 1/4 cup vegetable broth
  • 1 cup skim milk
  • 10 oz frozen chopped spinach, thawed
  • 3/4 cup Parmesan cheese, grated
  • Pinch of Nutmeg

Instructions

  1. For the Crepes:
  2. In a food processor or blender, mix the flour, milk, water, eggs, butter and salt until well combined and smooth.
  3. Lightly grease the bottom of a medium sized skillet with cooking spray. Heat over medium heat until the pan is hot.
  4. Pour a 1/4 cup of batter into the pan and swirl the pan so the batter coats the bottom of the pan.
  5. Cook the crepe for about 1 minute, then flip and cook for another 30 seconds.
  6. Set aside and repeat with the remaining batter.
  7. For the filling:
  8. Saute the mushrooms, onion, butter, salt and pepper in a large skillet.
  9. Cook over medium heat for 8 – 10 minutes, or until the vegetables have softened.
  10. Add the garlic and cook for an additional 30 seconds.
  11. Add the flour and stir in until the mushrooms and onions are coated.
  12. Cook for 1 minute, or until the flour begins to brown.
  13. Add the broth and stir, making sure to scrape off the browned bits from the bottom of the pan.
  14. Add the milk and cook until the mixture has thickened.
  15. Remove from the heat and add the spinach, parmesan and nutmeg.
  16. Season to taste with salt and pepper.
  17. Preheat the oven to 425 degrees F and lightly grease a baking dish with cooking spray.
  18. Fill each crepe with 3 tablespoons of filling and then roll up.
  19. Place the crepes in the prepared pan. Sprinkle on the cheese.
  20. Bake for 15 minutes.
  21. Broil for an additional 5 minutes to brown the tops of the crepes (if desired).
  22. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Diet tags: High protein

Number of servings (yield): 6

Culinary tradition: French

Calories: 380

Fat: 17.5

Protein: 43

Entire recipe makes 6 servings
Serving size is about 2 crepes with 6 Tbsp filling
Each serving = 12 Smart Points/7 Points
PER SERVING: 366 calories; 14.9g fat; 8.2g saturated fat; 20g carbohydrates; 7.1g sugar; 20g protein; 4.3g fiber

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