Uncategorized · Vegetarian

Revisiting a Good One

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.


13 thoughts on “Revisiting a Good One

  1. ooh wee, i think i love everything about this! the crepe, the veggies, the healthy factor… i just get so bored with cooking for myself—if only i had more ppl to share with!

  2. I love savory crepes over sweet ones, too. If you make the batter in advance, it’s a great quick treat for lunch! I love that you out spinach in the crepe, I may get the spinach hating lil man to try this! Ooo I have all kinds of awesome ideas right now. Thanks for the inspiration!!

  3. I’m all into savory these days and I do like what you’ve done here with this savory crepe. It’s packed with fantastic ingredients and flavors combinations. Nicely done!

  4. Yeah, it’s definitely been too long since I whipped up crepes. I used to make them all the time when I was much younger (a crepe party in a high school french class turned me on to their greatness) but now I couldn’t even tell you where I’ve got my crepe maker stashed. I should really remedy that.

  5. I am in the process of updating my recipe index, and I am surprised at some of the dishes that I loved and haven’t made in a while – love your dish – come to think of it I am not sure I’v ever made crepes at home – but I’ll have to give yours a try!

  6. I like to prepare savory crêpes. I usually look what’s in the fridge and it goes in the crêpes. Delicious presentation of your dish.

  7. As bloggers we do find ourselves pusing ourselves to create new dishes, but I agree wholeheartedly that the tried and true recipes we have had success with should show up more often.

  8. When I worked at Columbia, there was a little crepe cart on the street that made crepes to order and I used to love getting savory ones for lunch. These spinach crepes look fantastic and I love that filling!

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