Herb Crêpes with Mushrooms and Spinach

Herb Crêpes with Mushrooms and Spinach

Herb Crêpes with Mushrooms and Spinach

Learn how to make delicious crêpes with this easy step-by-step vegetarian recipe for herb crêpes with mushrooms and spinach filling.

November 29, 2018

Dietary Consideration

serves for

4

total time

0 HR 45 MIN

ingredients

Flour
140 g
Eggs
2, medium
Milk
250 ml
salt
1/2 tsp
butter
2 tbsp, melted
Chives
1 small bunch, chopped, plus extra to garnish
Parsley
1 small bunch, flat-leaf, chopped
chervil
1 small bunch, chopped
Sunflower oil
2 - 3 tbsp, for frying
Olive oil
1 tbsp
butter
1 tbsp, unsalted
Pepper
1 red, cored
Garlic
1 clove, minced
Mushrooms
250 g, cleaned, sliced
spinach
200 g, baby, washed
crème fraîche
200 g

Preparation

Step 01

For the herb crêpes

  • Blend together the flour, eggs, milk, salt, butter, and the herbs in a food processor until you have a smooth batter.
  • Pour into a jug and let stand for 10 minutes.
  • Heat a little sunflower oil in a non-stick frying or crêpe pan set over a medium heat until hot.
  • Add a small ladle of batter to the pan and tilt with a circular motion so that the batter coats the surface evenly.
  • Cook for 1-2 minutes until golden underneath and then flip and cook for a further minute or so.
  • Remove to a plate and repeat the process using a little more oil for each pancake; keep cooked pancakes loosely covered with aluminium foil to keep warm.
Step 02

For the mushrooms and spinach filling

  • Melt the butter with the olive oil in a large sauté pan set over a medium heat until hot.
  • Add the pepper, garlic, mushrooms, and a generous pinch of salt, sautéing until the mushrooms are tender and starting to colour, about 5-7 minutes.
  • Stir in the spinach, cover the pan with a lid, and cook until wilted, about 2 minutes; stir from time to time.
  • Stir in the crème fraîche, letting it melt into the vegetables.
  • Let the sauce simmer gently for 2 minutes before seasoning to taste with salt and pepper.
  • Fill each herb crêpe with some of the filling, folding the top and bottom sides of the crêpe over it to enclose.
  • Serve on platters with some chives as a garnish, if desired.

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