Some vegetables go together like peanut butter and jelly. Spinach and mushrooms are like Skippy & Smuckers. These spinach and mushroom crepes with smoky tomato salsa are gooey with feta cheese – making one delicious bundle.
Spinach mushroom crepes with feta and a smoky tomato sauce…I’m drooling already. But first….
Let’s talk crepes….
I live in France, the land of croissants and crepes. Nothing beats walking around the village on a cold winter’s day with a warm crepe in hand. Sprinkled with sugar and a squeeze of lemon is my favorite way to eat them, while my girls love them dripping with hot gooey Nutella.
Savory crepes are more likely to be eaten in a cafe or at home, with the most common filling being Jambon-Fromage. But the fillings you can put in a savory crepe are endless. It’s the perfect vessel for vegetarians! Unlike a sandwich or a panini which tend to be mostly bread with a bit of filling, a crepe is thin and delicate which really allows the filling to steal the show.
If you haven’t made crepes before then this is a two-part recipe and I am so excited for you to make your first batch! They are super easy to make and a family ritual here on Sunday mornings. Once you’ve made a few you’ll be a pro but here are the key points:
- I make my batter in my Nutribullet but you can use a blender or just a whisk. If you use a whisk try to get out as many clumps as possible. Allow the batter to sit for 2O minutes and whisk again. (If you blend the batter in an appliance you can use it right away.)
- Melt the butter in an omelette pan and then pour ALL of the melted butter into a small bowl. The butter coating the pan is enough for a crepe.
- The pan needs to be very hot.
- Two hands need to work at the same time. One hand pours the batter (about 1/4 cup) into the pan while the other hand simultaneously swirls the pan using a rotating wrist motion to coat the pan with the batter before it sets.
- PATIENCE – don’t even prod your crepe with the spatula until it looks completely set on the upside. When you think it is completely set you can carefully peak to see if it has some nice brown spots underneath. If it feels flimsy when you stick the spatula underneath it it is NOT READY TO FLIP. When it is ready to flip it will FEEL ready to flip.
- And then you FLIP!
- The second side needs less cooking time and won’t brown as much as the first because it doesn’t have the butter coating the pan anymore (it’s in the crepe). Once it is set and a little brown you can remove it from the pan.
- With a pastry brush coat the pan again in a light layer of butter and repeat to make your next crepe.
- RULE OF THUMB – you can make crepes every day for 20 years and this will always be true – THE FIRST CREPE IN THE BATCH IS ALWAYS THE WORST (unless, of course, you manage to burn every single one after that) The first one is good but the ones after always have better color, cook easier, etc so don’t get discouraged.
Eating crepes….Here’s what I suggest…
Have a jar of sugar on hand and some lemon wedges. When the hot crepe comes out of the pan (Or just before) sprinkle it all over with some sugar and a squeeze of lemon. Fold into a half-moon shape and then fold in half into a triangle shape. The heat of the crepe melts the sugar so you have this delicious, sweet and slightly tart pancake. This, to me, is a perfect crepe. But you can also fold them up with nutella, jam (confiture) or go all-American and drizzle them with maple syrup.
Once you’ve mastered the art of making crepes you can move on to the recipe below for yummy spinach mushroom crepes or just have fun thinking about all the things you can stuff inside of them. I made this recipe today as part of a vegetarian workshop and it fits in well with my healthy January reboot. I’ve consumed a lot of salads since the new decade began but sometimes it’s just nice to stick your teeth into something a bit more substantial. This is both healthy and filling – and of course yummy.
And if you like the recipe please leave a comment below!Print
Spinach & Mushroom Crepes with Smoky Tomato Salsa
- Prep Time: 35
- Cook Time: 15
- Total Time: 50 minutes
- Yield: 2-3 servings
1/2 cup flour
2/3 cup (160 ml) of milk
1/4 tsp salt
2 Tablespoons butter (28g)
10 oz/280g fresh baby spinach
glug of olive oil
1 red onion, sliced
1 garlic clove,minced
1 teaspoon dried thyme
3 cups/ 200g sliced mushrooms
1/4 cup plus 2 tablespoons crumbled feta
1/4 cup plus 2 tablespoons ricotta or brousse
grated zest of 1 lemon
salt and pepper to taste
Glug of olive oil
1 large onion, small dice
1 garlic clove, minced
3/4 teaspoon smoked paprika
2 large tomatoes, diced
Combine all the ingredients in a NutriBullet or Blender and blend well. Alternatively, whisk all the ingredients together in a bowl very well and allow to sit at least 20 minutes before using. (If using a NutriBullet or blender you can use the batter right away)
Melt the butter in a small crepe/omelet frying pan. Tip the melted butter into a small bowl and set aside.
Make sure the pan is very hot. With one hand hold the batter and the other hand hold the frying pan. Pour about 1/4 cup (60 ml) batter into the pan while simultaneously rotating the wrist of the hand holding the frying pan so that you coat the pan in batter. If the pan is hot enough the batter will set very quickly so you need to work fast.
Allow the crepe to set and begin to brown on one side before flipping to the other side. Allow to lightly brown on the second side before removing from the pan and transferring to a plate. Repeat until all of the batter is gone. You should have 5-6 crepes.
Rinse the spinach well in water. Place the spinach in a large frying pan with water still clinging to the leaves and wilt the spinach over medium heat. Drain the water from the pan and transfer the spinach to a cutting board (squeezing out excess water) and coarsely chop.
Rinse and dry the pan and return to the stove over medium heat. Add a glug of olive oil and saute the onion until beginning to caramelize, about 5-6 minutes.
Add the garlic to the pan along with the dried thyme. After 30 seconds add the sliced mushrooms. Saute the mushrooms until they have released their water and they are beginning to brown.
Remove from the heat and stir in the feta, ricotta and lemon zest and season generously with salt and pepper.
Preheat the oven to 180C/350F
Lay one crepe on a cutting board in front of you. Place about 1/3 cup of filling in a horizontal line across the crepe on the side closet to you. Tightly roll up the crepe, folding away from you. Place seam-side down in a baking dish. Repeat with the other crepes. You should have enough filling to make 5 crepes.
Cover the baking dish and place in the oven for about 15-20 minutes, until the filling is hot and the cheese is bubbling.
Heat the oil in a medium frying pan over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and smoked paprika and cook, stirring for 30 seconds. Add the tomatoes and season generously with salt.
Cook over medium heat until the tomatoes begin to break down but still retain a bit of shape, about 7 minutes. Season again with salt and pepper.
To Serve: Remove the crepes from the oven and serve with the sauce on top or on the side.
Keywords: Crepes, savory crepes, spinach crepes, spinach and mushroom crepes