savory crepes

Vegetarian savory crepes with mushrooms, garden greens, and garlic capture the flavors of spring. Made with all-purpose flour, these savory crepes are surprisingly easy to make and cook up quickly. And the options for filling your savory crepes are nearly endless.

Savory Crepes with Mushrooms and Greens

butter, (melted and cooled slightly)

eggs

milk

all-purpose flour

sea salt

Neutral oil

Extra virgin olive oil

mushrooms, (wiped clean, stems removed, and sliced 1/4-inch thick)

Sea salt

garlic, (smashed, peeled, and minced, divided)

Parmesan cheese, (shredded

To make the batter, melt butter and set aside to cool. Break eggs in a large mixing bowl. Whisk in milk, flour, and sea salt. Beat batter until it&#039;s uniform, pale, and frothy. Stir in chives (or other herbs) and cooled butter, and then set in the fridge to chill for at least 20 minutes.

When ready to make the crepes, be sure to have all of your filling ingredients prepped and ready. Set a 12-inch skillet over medium heat. Add a drizzle of olive oil and a handful of sliced mushrooms; sprinkle with sea salt. Cook until mushrooms are tender with golden edges, about 5 minutes. About a minute before you remove mushrooms from the pan, add 1/2 teaspoon minced garlic and stir. Remove from skillet, and repeat for remaining mushrooms (adding more oil as needed).

Scrape the pan clean, add another drizzle of oil and the greens. Sauté 2 - 3 minutes. Just as greens begin to wilt, fold in the remaining garlic (about 1 teaspoon) and sprinkle with sea salt. Spoons greens into a bowl and set aside.

While cooking the filling ingredients, cook the crepes in another skillet. Heat a 12-inch non-stick, carbon steel, stainless, or cast iron skillet over medium heat for 4 minutes. When skillet is fully heated, wipe skillet with a thin layer of oil. Working quickly, drizzle about 1/4 cup batter in the center of the pan. Then, using hot pads as needed, pick up the pan and tilt so that batter runs out to form a 10 - 12-inch circle. Cook undisturbed about 2 minutes, or until the crepes have tiny bubbles all over and the edges begin to pull up from the pan. Use a large, flat spatula or crepe turner to flip the crepe, and then cook just until golden about 1 - 2 minutes longer.

Remove cooked crepes to a large plate and keep covered with a kitchen towel.

If eating crepes right away, add a sprinkle of cheese, mushrooms and greens to a quarter of the circle just after it&#039;s been flipped. Cook 1 minute, then fold crepe in half, then half again, to make a little triangle. Serve right away, or keep on a platter in a warm oven.

Crepes can also be made ahead. Cover the cooked crepe stack with a kitchen towel and wrap loosely in plastic. When ready to heat, warm crepes one at a time in a skillet over medium heat. Add cheese and other fillings as detailed above.

For a delicious French-style brunch, give these savory crepes with sautéed mushrooms and spinach a try! A gourmet meal that’s easy to prepare!

Mushroom Crepes

salt table salt)

water (room temperature, divided)

unsalted butter (plus more for cooking)

unsalted butter (or olive oil)

red onion (or shallots, ¼-inch dice)

thyme

garlic

brown mushrooms (¼-inch thick slices, about 5 cups)

salt

black pepper

baby spinach

heavy cream

gruyere cheese (or parmesan)

parsley

In a medium bowl, whisk together the flour and salt.

In a separate medium bowl, whisk the eggs. Add the milk and ½ cup water, whisk to combine.

Microwave the 2 tablespoons of butter on high power in 30 seconds intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter or the eggs will curdle.

Make a well in the flour mixture. Add the melted butter. Gradually add the liquid egg mixture. Constantly whisk until a smooth batter forms. Alternatively, in a blender, add the eggs, milk, ½ cup water, flour, salt, and melted butter. Blend on medium speed until smooth, about 40 to 45 seconds.

Strain the batter into a medium bowl to remove any clumps. Cover and refrigerate for 1 hour.

Once chilled, whisk in about ¼ cup of water to thin out the consistency. It should be similar to cream in texture.

Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat the pan. When melted, wipe the excess with a paper towel. There should be a thin film in the pan, coating the bottom and sides.

Add a ¼ cup (60ml) of the batter to the 6 o’clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.

Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly golden brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen. Use either your fingers or spatula to flip and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe to a plate.

Stack the crepes on top of each other to keep warm while making the next batch, loosely cover with foil.

Cook the remaining batter, wiping the pan clean and adding a thin layer of butter between each crepe.

Crepes

In a large skillet melt the butter over medium heat. Add the red onions and thyme, cook until fragrant, 1 minute. Add the minced garlic, saute for 30 seconds.

Add the sliced mushrooms, salt, and black pepper. Sauté until the mushrooms release all their water, about 5 to 6 minutes.

Add the baby spinach, stir and cook until wilted, 1 to 2 minutes.

Remove the pan from the heat, stir in the cream and parsley. Season with salt and pepper to taste.

Evenly fill each crepe with the mushroom mixture, about ⅓ cup, and sprinkle some gruyere cheese on top. Fold over each side to close. Garnish with parsley, serve immediately.

Mushroom Filling

Savory, Ethiopian-inspired teff crepes with a nourishing miso and roasted vegetable filling. Gluten-free, plant-based, and perfect for fall. Just 9 ingredients required!

Savory Teff Crepes with Miso Squash Filling

teff flour

Tbsp flaxseed meal

tsp sea salt

water

Avocado oil ((for greasing pan))

red cabbage

red onion,

chickpea miso paste

Tbsp avocado oil

garlic powder ((optional))

kale

To make teff flour, add whole grain teff to a high-speed blender and blend on high for ~1-2 minutes, stopping and tapping the sides of the blender as needed. Transfer to a sealed container and store in the refrigerator for up to 3 months.

CREPE BATTER: To a high-speed blender, add 1 cup (160 g) teff flour, flaxseed meal, salt, and 1 ½ cups (360 ml) water (adjust amounts if altering number of servings). Blend on high until a smooth and thick but pourable batter forms. If too thick, add water 1 tablespoon (15 ml) at a time and blend again. Set batter aside while preparing the filling.

FILLING: Preheat the oven to 400 F (204 C) and line two large baking sheets with parchment paper. Add butternut squash, red cabbage, and red onion (do not add the kale yet).

To a small bowl, add chickpea miso paste, avocado oil, and garlic powder (optional) and whisk until smooth. Slowly stir in water (we used 1/4 cup (60 ml) // adjust amount if altering batch size) until a thin paste forms. Drizzle vegetables with half of the miso mixture and toss to thoroughly coat. Bake for 25-30 minutes or until the vegetables are tender with golden brown edges. Toss the kale with half of the remaining miso mixture. Set aside tossed kale (will be roasted later) and remaining mixture for serving.

CREPES: Meanwhile, cook the crepes by heating a small non-stick skillet (or a well-seasoned cast iron skillet) over medium heat. Use a pastry brush or paper towel to evenly grease the skillet with a small amount of oil (roughly 1/4 tsp). Once the pan is hot (water droplets should sizzle when sprinkled in the pan), add 1/4 - 1/3 cup (60-80 ml) of the batter to the center of the pan and gently rotate and shake it to evenly distribute batter. Cook undisturbed for 3 minutes or until the edges become crispy and lift away from the pan (avoid flipping too soon or the batter will stick to the pan). Increase heat to medium-high if the edges are not lifting yet. Flip the crepe and cook for 1-2 minutes on the second side. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, brushing the pan with more oil as needed.

Once the vegetables are roasted, add kale and cook an additional 3-5 minutes or until the kale is wilted and tender.

Top half of each crepe with the roasted vegetable filling, fold, and drizzle with reserved miso mixture. These would also be delicious served with our serrano white bean dip.

Best when fresh. Leftovers will keep stored separately in the refrigerator for up to 2-3 days. Freeze leftover crepes in a sealed container between pieces of parchment paper for up to 1 month. Reheat refrigerated crepes and filling separately on the stovetop until warmed. Crepes can be reheated directly from frozen in the microwave for 30 seconds or the stovetop in a dry skillet over medium heat.

Savory Crepes (Meat and Mushroom Nalesniki)

unsalted butter (melted. + more to saute.)

all-purpose flour flour

tsp salt

lbs ground Pork

mushrooms

Salt and Pepper

tbsp real mayonnaise OR 1 tbsp water

small/medium onion (finely chopped)

Boil the eggs in a small pot until fully cooked through. Place in cold water to cool them down, then remove the shells.

Saute pork with 1/2 tsp salt and 1/4 tsp pepper over medium high heat until lightly browned and fully cooked. No need to add oil. Remove to a large mixing bowl.

In the same skillet, over medium/high heat, saute mushrooms and onions with 1/2 tsp salt and 1/4 tsp pepper. Add to the mixing bowl with meat.

Add 3 boiled eggs to the bowl (cut them in half so they go through the meat grinder easier).

Push all of your filling ingredients through the meat grinder using medium blade. You can also use a food processor.

Stir in 1 tbsp mayo OR water to make it a little more spreadable.

Put all of the ingredients for the crepes (in the order that they are listed: 1/2 cup warm water, 1 cup milk, 4 large eggs, 4 tbsp melted butter, 1 cup flour) in a blender and blend until well combined.

Melt a dot of butter in 2 non-stick skillets over medium heat (2 skillets make the process go faster).

Pour enough batter to cover almost half the bottom of the skillet and immediately swirl around to evenly coat the bottom of the pan. If you get any small gaps, you can fill them with more batter.

Once the bottom is barely golden, flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get golden and plop the crepe out onto a cutting board.

Repeat with all of the batter, using a dot of butter each time if needed (it all depends on your skillet). Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.

Add enough of the meat mix to be able to spread a thin layer on the crepe. Roll the crepes and cut in half if desired. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

How to Make Crepes:

Melt about 1 tablespoon of butter in a skillet and sauté the filled crepes on medium heat until golden brown on both sides. They don't take long to sauté. Be careful not to burn them. Serve with sour cream on the side. YUUUMMMM!

To Serve:

Pesto Mushroom Crepe Recipe

gluten free flour

milk (almond or coconut for dairy-free)

Tbsp. avocado oil

olive oil

mushrooms (sliced)

shallots (finely chopped)

avocado oil

arugula

goat cheese

pesto

Tomato

Salt and pepper

In small bowl, mix goat cheese and pesto together until smooth. Place in refrigerator.

Heat olive oil in medium sauce pan. When hot, add shallots and cook for about 2 minutes. Reduce heat to medium and add mushrooms, cooking until they are soft—7 minutes. Salt and pepper to taste. Reduce heat and keep warm.

Heat a crepe pan, or a pan that is relatively flat on medium-low heat. Add a touch of oil to the pan and then pour a little more than 1/4 c of batter in the center—tilt the pan in a circular motion so the batter disperses to the edge of the pan and thins out. Reduce heat slightly and allow to cook for about 3-4 minutes before flipping—watch for bubbles to appear on whole crepe before flipping. Continue until all batter is gone. Keep warm until ready to serve.

Heat a large sauce pan and add a drizzle of oil and 2-3 handfuls of arugula. Allow leaves to wilt slightly, before removing from heat.

In each crepe, add a smudge of pesto-goat cheese, wilted arugula, mushrooms, and desired garnish—tomatoes work great.

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