Last May, we featured our first crepe recipe on this blog. Pieces of chicken, cherry tomatoes, spinach and havarti cheese were spooned between pillow-like layers of spinach crepes. This was a perfect example of the savory crepe, which is occasionally overshadowed by the Nutella or jam filled varieties. This was a perfect example of a savory crepe that needed to be repeated. When you cook often, sometimes dishes do not resurface as much as they should. Does anyone else have that problem? We should go back to old favorites more often, especially if it was worth the time and effort. Just like people, a good dish deserves a second chance.
One of the best things about a favorite meal is when it can serve as a blank canvas. Crepes are the perfect excuse to experiment. You can flavor and stuff them as you please. Of course, sweet crepes get a lot of attention, but they do not make a satisfying meal. A savory crepe will leave you feeling full, happy and ready to try other versions. Once you’ve filled your first crepe, your brain starts thinking about all of the other ways you can work with it. The alternative to chicken in this instance was a filling of squash and mushrooms served to family during the holiday time. They’d never had a crepe in their lives, so it would be a fun time to show them a new dish. The trusty spinach crepe had been a success the first time, and it proved to work again. If you want to add a bit more protein to this dish, try adding a light, white fish to the filling. Very tasty. Very satisfying.
What’s the most awesome thing you’ve ever made that you haven’t repeated in a long time?
Spinach Crepes with Squash and Mushrooms – Serves 6
2 cups flour
1 cup milk
1 cup water
4 tablespoons unsalted butter, melted, plus more for cooking
1 teaspoon kosher salt
1/2 teaspoon sugar
Zest of 1 lemon
1 cup spinach leaves
1/2 large yellow onion, sliced
4 yellow squash, sliced
4 zucchini, sliced
8 ounces baby bella mushrooms, sliced
1/3 cup plus 2 tablespoons olive oil, divided
1/2 cup walnuts, toasted
2 cloves garlic
1 cup grated parmesan cheese
1 ounce fresh basil
Juice and zest of 1/2 lemon
3/4 cup heavy cream
1 tablespoon water
1 tablespoon cornstarch
1/2 tablespoon kosher salt
1. Start with the crepes. Process the flour, milk, water, butter, salt, sugar and lemon zest in a blender until combined. Add the spinach and pulse until smooth. Cover and chill for at least an hour or up to overnight.
2. Drizzle the 2 tablespoons of olive oil in a deep pan over medium high heat. Once hot, add the onions and cook until translucent, approximately 4-6 minutes. Add the squash, zucchini and mushrooms and continue cooking until they begin to soften, 5-7 minutes.
3. While the veggies cook, place the walnuts, garlic, parmesan cheese and basil into a food processor and blend until crumbly and combined. Add the olive oil and lemon juice and zest and continue to blend until you have a thick paste.
4. Add the walnut paste to the cooking vegetables, along with the heavy cream and begin to work the ingredients together. In a separate small bowl, stir together the water and cornstarch and pour it into the same pan with the vegetables. Cover, turn the heat down to low and simmer for another 10 minutes. Once done, remove from heat and stir in the salt.
5. Once crepe batter has chilled, drop a pat of butter into a wide pan. Swirl the butter around, then pour about 1/3 cup batter into the middle of the pan. Swirl the pan again to spread the batter out evenly toward the edges. Once the edges turn golden brown, and the batter begins to bubble, flip over and cook the other side. Transfer to a baking sheet and set in a warm oven. Repeat with the remaining batter.
6. Spoon filling into the center of each crepe and fold in half or into thirds to close. Serve immediately.
Click HERE for the printable recipe.