← Back to Search Results
baking French
Spinach and Mushroom Crepes

Photo by:
Comments: 0
 

Recipe

Savory crepes are great for lunch, supper, or brunch.

Yield: 4 servings
Prep time: 30 Minutes, Plus Additional Time For Standing<Br>
Cooking time: 1 Hour 10 Minutes

Ingredients

For the Crepes:

  • 1¼ cups whole milk
  • Scant 1 cup all purpose flour
  • 1 large egg plus 1 large egg yolk
  • 1 tbsp light olive oil or melted butter, plus extra for frying
  • Pinch of salt

For the Filling:

  • 2 tbsp butter
  • 7 oz (200g) mushrooms, chopped
  • One 10 oz (280g) box frozen chopped spinach
  • Thawed 1¾ cups bechamel sauce
  • Pinch of grated nutmeg
  • Salt and freshly ground black pepper
  • ¾ cup shredded sharp Cheddar
  • ½ tsp dry mustard
  • 2 ripe tomatoes, sliced
  • 3 tbsp grated Parmesan cheese

Directions

1. To make the crêpes, process all of the ingredients in a blender until smooth. Let the mixture stand for 30 minutes.

2. Lightly grease the frying pan with melted butter. Add about 3 tbsp of the batter to the pan, and tilt and swirl the pan so the batter covers the bottom. Cook until the underside is golden brown. Turn the crêpe and cook until the other side is golden. Transfer to a plate. Repeat with the remaining batter, buttering the pan as needed. You should have 12 crêpes. Separate the crêpes with pieces of wax paper.

3. To make the filling, melt the butter in a frying pan over medium heat. Add the mushrooms and cook 6 minutes. Transfer to a bowl. Add the spinach and ¼ cup of the bèchamel sauce. Season with nutmeg, salt, and pepper.

4. Preheat the oven to 375°F (190°C). Divide the filling among the crêpes. Roll them up and place in a shallow buttered baking dish. Stir the Cheddar and mustard into the remaining sauce and season with salt and pepper. Spread over the crêpes. Arrange the tomato on top and sprinkle with the Parmesan. Bake for 30 minutes, or until bubbling and browned.

Variation:

Spinach and Ricotta Crêpes:

Replace the mushrooms with 10oz (300g) ricotta cheese. Add to the cooked spinach and fill the pancakes.

Notes

The crêpes and the filling can be made and refrigerated for up to 8 hours before rolling and baking.

Freeze, unbaked, for up to 3 months


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving. Nutritional information does not include bechamel sauce. For nutritional information on bechamel sauce, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

423kcal (21%)
680mg (28%)
35g
4g
23g (36%)
0g
12g (58%)
8g
2g
154mg (51%)
8g
20g
91mg
747mg
625mcg RAE (21%)
13mg (21%)
400mg (40%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
desserts-4-today Desserts 4 Today
by Abby Dodge
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
raos-cookbook Rao's Cookbook
by Frank Pellegrino
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
living-raw-food Living Raw Food
by Sarma Melngailis
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
mexican-everyday Mexican Everyday
by Rick Bayless
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
flavor Flavor
by Rocco DiSpirito
cook-with-jamie Cook with Jamie
by Jamie Oliver
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?