Mom's Savory Crepes
I don't have much of a sweet tooth and sweet crepes are what we Americans usually see so when we made our way to the top of the narrow winding stone steps in Eze, France I was disappointed to see so many crepes on the menu .... until I spotted this savory combination of my favorites! Who knew this even existed? If you like the main ingredients: spinach, brie and mushrooms you can imagine how this might taste, multiply by ten and you will be getting close! My first bite literally brought tears to my eyes. Homemade crepes are worth the effort but might seem complicated so I've given detailed instructions that work for me. Give them a try! Pre-made crepes can be used (unsweetened) but I find making my own fun, surprisingly easy and kind of relaxing for some reason. Most of the pre-made ones I have found are sweetened, check the ingredients.
I don't have much of a sweet tooth and sweet crepes are what we Americans usually see so when we made our way to the top of the narrow winding stone steps in Eze, France I was disappointed to see so many crepes on the menu .... until I spotted this savory combination of my favorites! Who knew this even existed? If you like the main ingredients: spinach, brie and mushrooms you can imagine how this might taste, multiply by ten and you will be getting close! My first bite literally brought tears to my eyes. Homemade crepes are worth the effort but might seem complicated so I've given detailed instructions that work for me. Give them a try! Pre-made crepes can be used (unsweetened) but I find making my own fun, surprisingly easy and kind of relaxing for some reason. Most of the pre-made ones I have found are sweetened, check the ingredients.
- 2 eggs
- salt to taste
- 1 cup milk
- 1 cup all purpose flour
- filling
- crãšpes
- 2 tbsp. butter melted
- .5 lb. brie wedge good quality, double or triple cream if possible
- 6 bag of fresh spinach leaves or 11 oz. fresh bunch, trimmed
- 8 oz. shiitake mushrooms trimmed and sliced (or white or baby bella)
- butter or oil to sautã©
- .25 cup heavy cream (optional)
- Carbohydrate 25.4494206479385 g
- Cholesterol 772.92 mg
- Fat 104.684158393199 g
- Fiber 0.838745077706678 g
- Protein 20.3977264813682 g
- Saturated Fat 62.1594326795365 g
- Serving Size 1 1 Serving (399g)
- Sodium 871.511792639181 mg
- Sugar 24.6106755702319 g
- Trans Fat 8.61305005386686 g
- Calories 1110 calories
Step-by-step
- Melt butter and let cool a bit.
- Sift flour into bowl. Add the eggs and about 1/4 of the milk and wisk, adding the remaining milk about 1/4 at a time. The batter should be fairly runny, not nearly as thick as for pancakes, more like good maple syrup ... adjust with a splash more milk if necessary. Add the melted butter and a pinch of salt. Let sit for an hour (I have skipped this step, or shortened it and it seemed to be okay, but I try to do it).
- Now the fun part! Grease or spray a non-stick pan with a bottom of about 7", then completely wipe out the grease or spray with a paper towel. Put pan somewhere between low and medium heat and wait until drops of water sprinkled on the pan dance around. When the drops have evaporated you're ready to start.
- Give the batter a quick stir and using a 2 oz. ladle or about 1/4 cup measure per crêpe pour the batter around the bottom of the pan and at the same time hold the pan by the handle, raise it above the heat and swirl to coat the bottom as evenly as you can ... quickly ... you'll get better with practice! When the edges start to dry, curl and turn golden (less than a minute) flip using a spatula but I've learned to loosen the crêpe by slightly knocking the side of the pan on my butcher block counter then flipping with a flick of the wrist. Either way will work. The cooked side should look golden in spots. Peak at the second side to see if done (less than a minute) it should be dry and starting to golden. Remove from pan and set aside (see notes). Repeat with the remaining batter.
- The batter should make between 8 and 12 crêpes depending on the thinness of the batter, size of the pan and amount poured.
- Wash and blanch spinach just to wilt. Bagged spinach can be poked with fork and microwaved 30 seconds at a time right in the bag.
- Wash and remove the stems from the Shiitake mushrooms (other mushrooms can keep their stems). Slice and sauté until cooked through.
- Slice the Brie into 1/4" thick slices.
- To assemble, lay Brie in a single layer line down the center of the crepe. Top Brie with an even layer of the mushrooms and top that with a line of the spinach that just nicely covers the Brie and mushrooms. Optionally, they did this in France, sprinkle with some of the cream.
- Fold one side of the crêpe over the filling and now role one more time going in that same direction. The crêpe covered filling section should be at the top (you can practically see the Brie through the crêpe) and the loose edges of the crêpe on the bottom, fold and tuck under any extra crêpe so you have a neat little roll.
- Just before serving pop in the microwave 30 seconds at a time just to melt the Brie and heat through, or broil very carefully with the door open and with a close eye on it.
- Enjoy!
Allowing crepe batter to rest for a full hour before cooking is not an optional suggestion, as this crucial window lets the flour fully hydrate and gluten strands relax into a smooth consistency that resists tearing during swirling. When pouring the thin batter into a heated non-stick pan, completely wiping out excess oil with a paper towel prevents unwanted frying bubbles and promotes even golden spotting across the surface. A proper crepe should achieve a delicate texture resembling maples syrup consistency rather than heavy pancake batter, ensuring each delicate layer remains pliable enough to fold securely around a rich filling without cracking.
Earthiness defines the combination of sautéed shiitake mushrooms and wilted spinach, though cremini or button varieties serve as reliable substitutes if shiitakes are unavailable. Slicing the brie cheese into uniform quarter-inch pieces guarantees an even melt when the assembled rolls receive a brief exposure to indirect heat. High-fat double or triple cream cheeses yield a luxurious sauce as they warm, while lower-fat alternatives can separate into unwanted pools of oil due to moisture content variations.
Assembling these French-style parcels requires arranging the fillings down the center in a precise line before folding one side over and rolling the pastry into a neat cylinder with the seam resting on the bottom. Tucking the loose edges underneath maintains structural integrity during the final warming phase. Placing assembled portions under a watchful broiler for sixty seconds or heating them briefly in a microwave achieves the desired core temperature without overcooking the delicate exterior wrapper.
Prepared batter stores safely in a covered container inside the refrigerator for up to forty-eight hours, making advance preparation practical for multi-course meals or quick lunches. Cooked plain crepes stack neatly between sheets of parchment paper and freeze for up to one month when wrapped tightly in plastic film. Reheating frozen crepes requires only a quick thaw at room temperature before adding the mushroom, spinach, and brie fillings for assembly.
