I don't have much of a sweet tooth and sweet crêpes 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 crêpes 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 crêpes are worth the effort but might seem complicated so I've given detailed instructions that work for me. Give them a try! Pre-made crêpes 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.
See notes
CRÊPES
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.
FILLING
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (399g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 1110 | ||
Calories from Fat: 942 (85%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 104.7g | 140 % | |
Saturated Fat 62.2g | 311 % | |
Monounsaturated Fat 28.6g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 772.9mg | 238 % | |
Sodium 871.5mg | 30 % | |
Potassium 250.7mg | 7 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 24.6g | ||
Protein 20.4g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1110
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.