Spinach and Mushroom Crepes
The crepe is a surprisingly economical treat, despite its glamorous French associations and astronomical price tag at restaurants. Crepes are made from a few basic ingredients, can be served hundreds of different ways, sweet or savory, and don’t require any special pan or utensils for cooking. Prepare a large batch of crepes ahead of time and store them in the refrigerator or freezer (between sheets of waxed paper) for a quick lunch or breakfast. This recipe makes approximately eight crepes (four servings of two each).
Makes 4 Servings
- $1.72 per serving
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fresh spinach, chopped
- pinches of salt and pepper
swiss cheese, grated
Prep time: 10 minutes
Cook time: 20 minutes
- Beat flour, egg, milk, and 1/4 teaspoon salt together until smooth and blended. If you need to thin the batter a bit, add a few more tablespoons of milk until it resembles the consistency of heavy cream. Let it rest in the refrigerator for about 30 minutes to overnight.
- Heat a dab of butter in a medium-size nonstick skillet over medium heat. Once the skillet is hot, add about ¼ cup of the batter and tilt the pan to create a thin, even layer. Cook 1-2 minutes until the edges appear to lift up slightly, then flip the crepe over (use a spatula for help) and cook about another minute until light golden brown. Repeat until all the crepe batter is used.
- In a separate skillet, place mushrooms with about 2 teaspoons of oil and sauté until softened, about 5 minutes, adding spinach for the last minute of cooking. Season with salt and pepper.
- Transfer the mushrooms and spinach onto crepes and sprinkle with swiss cheese, then fold each crepe in half and then half again, and return all the crepes to the skillet to slightly warm and brown for another minute or two on each side. Serve them straight from the pan or at room temperature.