Spinach, tomato and mushroom savoury crepes

    (3)
    8 hours 45 min

    French-style buckwheat crepes are filled with a savoury mushroom, tomato, spinach and Gruyere cheese filling. For best results, let the batter rest overnight before making the crepes.


    1 person made this

    Ingredients
    Serves: 4 

    • 2 eggs
    • 350ml milk
    • 2 tablespoons butter
    • 30g buckwheat flour
    • 100g plain flour
    • 1 pinch salt
    • 3 tablespoons butter
    • 40g cremini mushrooms, sliced
    • 40g oyster mushrooms, sliced
    • 180g diced tomatoes
    • 60g baby spinach leaves
    • 4 teaspoons butter, divided
    • 125g grated Gruyere cheese, divided

    Method
    Prep:30min  ›  Cook:15min  ›  Extra time:8hr resting  ›  Ready in:8hr45min 

    1. Combine eggs, milk and 2 tablespoons butter in a blender. Add buckwheat flour, plain flour and a pinch of salt; puree until smooth. Allow pancake batter to rest in the fridge overnight.
    2. Melt 3 tablespoons butter in a large pan over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.
    3. Melt 1 teaspoon butter in a large pan over medium heat. Pour a ladle of batter per crepe (depending on the size of your pan) into the hot pan and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the centre is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons grated Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    3

    This is a a lovely savory crepe and the buckwheat crepes were a nice foundation for the simple filling. There are three issues to pay attention to. The prep/cook time is far from 15 minutes. Especially if you consider the 8 hours or more chill time for the batter. The other thing you need to be aware of is the batter separates while chilling so give it another whirl in the blender before you try to cook the crepes. The filling seemed underseasoned so I would add some fresh minced garlic to the pan when sauteeing the vegis. I think tarragon would be another nice addition to up the flavor. Thanks for sharing!  -  23 Jan 2015  (Review from Allrecipes US | Canada)

    by
    2

    Fantastic!! Everyone I've made these for has really enjoyed them. Sometimes I take some liberties with how long to refrigerate the batter, and it keeps surprisingly well, you may just have to re-blend it at times.  -  21 Mar 2016  (Review from Allrecipes US | Canada)

    by
    0

    Didn't have buckwheat flour, just used wheat flour and it turned out great.  -  07 Sep 2015  (Review from Allrecipes US | Canada)

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