The Great Crepe Scape

The first time I had crepes was at a restaurant in Cincinnati. The name of the place has totally slipped my mind, but the meal is burned into my taste buds forever. My friend Megan was one of my roommates at the time, and my fellow vegetarian. She raved about the various vegetarian crepe options at this place. I was hesitant because I thought crepes were a dessert, and really wasn’t sure how I would like my meal wrapped up in a pancake of sorts. I was a little less adventurous back then.
I appreciate her urging because I instantly fell in love with crepes the moment they hit my mouth. I never attempted to make them at home; I am not sure why. While in culinary school I watched one of my classmates make a batch of them. I asked to take the extra batter home and try them myself. While opening my car door I dropped the container of batter all over the street. I almost cried. Maybe I actually shed a real tear, who knows? I was very pregnant, very clumsy, and very hormonal at the time. Needless to say I never tried to make crepes at home…until today.

I got inspired by a picture of them I saw in a new cookbook that was given to me. These crepes in particular were filled with tomato and cheese. I had a ton of spinach I needed to use before it went bad, so I went with my own filling.

Spinach and Mushroom Crepes with Goat Cheese Sauce
crepes: (recipe for crepe batter from Nordstrom Entertaining at Home Cookbook)

1 1/2 c milk

2 large eggs

3/4 plus 2 Tb flour

2 tsp unsalted butter, melted, plus more melted butter for cooking crepes

3/4 tsp kosher salt

3/4 tsp freshly ground black pepper

In a blender, combine milk, eggs, four, 2 Tb melted butter, salt, and pepper. Process on medium speed until well combined and no lumps remain, 15- 20 seconds.

Place a 9-inch nonstick skillet over low to medium-low heat. When the pan is hot, brush it lightly with melted butter and lift from the stove. Pour 1/4 c batter into the center of the pan, and then working quickly, tilt and rotate the pan to cover the bottom evenly with batter. Return the pan to medium-low heat and cook until the batter sets and the bottom of the crepe is lightly browned, about 1 minute. Using a spatula, flip the crepe over and continue cooking until cooked through, 30-45 seconds longer. Transfer the finished crepe to a plate. Adjust the temperature of the heat if necessary and repeat with the remaining batter to produce 8 crepes in all, brushing the pan with more butter as needed to prevent burning. As crepes are cooked, stack them. Let cool for about 10 minutes before filling.

Filling:
2 c crimini mushrooms, medium chop

4 c fresh baby spinach

2 cloves garlic, finely chopped

1 Tb butter

Salt

1/4 c goat cheese

In a large pan, melt butter over medium-high heat. Add mushrooms, sprinkle with salt, and cook for about 2 minutes. Add spinach and garlic. Cook until garlic wilts. Remove from heat.

Fill each crepe with filling by placing a spoonful or two in the middle, sprinkle a little goat cheese, and fold the sides over. Line them up in a a 12 x 13 baking pan and bake at 350F for about 12 minutes.
While crepes are baking, make sauce.

Sauce:
1 Tb unsalted butter
1 Tb flour
1 c milk, hot
1/4 tsp nutmeg
1/2 c goat cheese.

salt and pepper

In a small pot, melt butter. Whisk in flour and continue to whisk for about 1 minute. Slowly pour in milk while continuing to whisk. Sauce should begin to thicken after about 1 minute. Add goat cheese and continue to whisk until smooth. Season to taste.

When crepes are done baking, place 2 on each plate and drizzle sauce over. If sauce is too thick, whisk in a bit more milk.

9 thoughts on “The Great Crepe Scape

  1. Erin

    THANK YOU, Megan! I couldn’t remember the name of that place for the life of me.
    Nags, you should definately give crepes a try.
    Saju, glad I could get your stomach growling!

    Reply
  2. meg

    You must go to Memphis…go directly to the Crepes restaurant attached to the Hampton Inn Suites near Beale Street…do not pass go…skip all other avenues and boardwalks. Insanely good crepes as big as burritos in cone-like cups. I had raspberry chicken that was so sweet i didn’t need desert.

    Reply

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