Spinach and Mushroom Stuffed Crepes
Highlighted under: Comfort Food
I absolutely adore making spinach and mushroom stuffed crepes! They are my go-to dish when I want to impress guests or enjoy a cozy meal with family. The crepes are delicate, yet they hold the delightful filling of earthy mushrooms and vibrant spinach perfectly. As I sauté the filling, the aroma fills my kitchen, making it irresistible. I love topping them with a sprinkle of cheese and a dash of nutmeg for an added depth of flavor. Trust me, these crepes are a delicious way to enjoy a hearty yet elegant meal!
When I first tried making stuffed crepes, I was nervous about the crepe batter turning out right. To my surprise, the method of letting the batter rest for at least 30 minutes made such a difference in texture. The crepes turned out perfectly thin and flexible, ready to be filled with the savory mixture. I learned that using fresh spinach adds a burst of flavor that frozen spinach simply can't replicate.
Cooking the mushrooms until they’re deeply browned is essential; that’s when they release their natural sweetness. I also found that adding a touch of cream to the filling elevates it to a whole new level. This combination of fillings has become a staple in my kitchen, and I’m sure it will become one of your favorites too!
Why You'll Love This Recipe
- Delicate crepes filled with a savory, hearty mixture
- Rich flavors from sautéed mushrooms and fresh spinach
- Versatile dish that can be served for breakfast, lunch, or dinner
Perfecting the Crepe Technique
To achieve delicate and smooth crepes, it's crucial to rest the batter for at least 30 minutes. This resting period allows the flour to fully hydrate and the gluten to relax, leading to a tender texture. When cooking, keep the skillet at medium heat; too high will brown the crepes too quickly, while too low will result in uneven cooking. Test the skillet's heat by dropping a small amount of batter; it should sizzle gently but not spatter.
Use a non-stick skillet for easy flipping and minimal sticking. A good quality non-stick surface helps to produce crepes that slide out easily without tearing. For best results, lightly grease the pan with a small amount of melted butter or oil before pouring the batter. This small step ensures beautifully golden edges and prevents sticking, which is key when you're trying to achieve perfect crepes.
Elevating the Filling Flavor
The filling for these crepes plays a significant role in their overall flavor. Sautéing the mushrooms until they are nicely browned brings out their rich, umami flavor, which pairs beautifully with the fresh spinach. Make sure to give the mushrooms enough cooking time to release their moisture; they should be golden and tender before adding the spinach. This allows the spinach to wilt without becoming overly soggy, preserving its vibrant color and nutritional benefits.
When mixing in the ricotta and Parmesan, aim for a balance of creaminess and flavor. Ricotta adds a luscious texture while Parmesan contributes a nutty, salty kick. Feel free to experiment by incorporating other cheeses, like feta or goat cheese, for a tangier profile. Adjust the nutmeg to your preference, as it adds a warm undertone that enhances the earthiness of the mushrooms and spinach.
Serving Suggestions and Variations
These stuffed crepes can be dressed up with a variety of garnishes that elevate their presentation and taste. A drizzle of balsamic reduction or a spoonful of tomato sauce can add a colorful and flavorful contrast. For an extra touch of freshness, sprinkle with chopped parsley or chives just before serving. If you want to add a hint of spice, consider topping with a dash of crushed red pepper flakes.
If you're looking to meal prep, the crepes can be made ahead and stored in the refrigerator for up to two days; just layer them with parchment paper to prevent sticking. The filling can also be prepared in advance, making it easy to assemble and heat them for a quick weekday dinner. Reheat the crepes on a skillet over low heat, or gently in the microwave, ensuring they are heated through without becoming tough.
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 1/4 teaspoon salt
- 2 tablespoons melted butter
For the Filling
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/4 teaspoon nutmeg
For Serving
- Extra grated Parmesan cheese
- Chopped parsley (optional)
Make sure all your ingredients are fresh for the best flavor.
Instructions
Make the Crepe Batter
In a bowl, whisk together the flour and salt. In another bowl, beat the eggs and then add the milk and melted butter. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of crepe batter into the pan, swirling to cover the bottom. Cook until the edges lift and the bottom is lightly golden, about 1-2 minutes.
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add the mushrooms and cook until browned. Then, add the chopped spinach and cook until wilted.
Assemble the Crepes
Take a crepe and place a generous spoonful of the filling in the center. Fold the edges over the filling to enclose it. Repeat with all crepes.
Serve
Serve the stuffed crepes warm, garnished with extra grated Parmesan cheese and chopped parsley if desired.
Enjoy your delicious crepes with your favorite side salad.
Pro Tips
- For an extra flavor boost, add a splash of lemon juice to the filling just before folding the crepes.
Storage and Freezing Tips
Once you’ve assembled the crepes, you can freeze them for future meals. Lay them flat in a single layer on a baking sheet, then wrap tightly in plastic wrap and store in an airtight container or freezer bag. They can be frozen for up to three months. When ready to eat, simply reheat in the oven at 350°F (175°C) until warmed through, which should take about 15-20 minutes.
For longer storage, consider freezing the filling separately in an airtight container. This allows you to quickly whip up crepes whenever you desire. Just thaw the filling in the refrigerator overnight before assembling, and reheat it gently in a skillet to bring the flavors back to life.
Ingredient Substitutions
If you're looking to make this dish gluten-free, you can easily substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure to check that your other ingredients, like the cheeses and any added spices, are also gluten-free. This adaptation will keep the texture of the crepes delightful while accommodating dietary restrictions.
For a lighter option, you can substitute part of the ricotta cheese with Greek yogurt. This swap retains the creaminess while reducing calories and adding protein. Alternatively, to make this dish vegan, try using silken tofu blended with nutritional yeast in place of the cheeses, and substitute the eggs with a flax egg.
Troubleshooting Common Issues
If you find your crepes are tearing when you try to flip them, this often means the batter is too thick or the crepes are not cooked long enough on the first side. Ensure that the batter is smooth and somewhat thin, and allow the edges to become dry before flipping. Cooking one minute longer can also help develop the structure needed for easy flipping.
Burnt or overly crispy crepes can result from excessive heat. Adjust the flame and keep an eye on the color; a perfect crepe should have light golden edges. If you notice any burnt spots, simply trim them off with kitchen scissors before serving to keep the presentation looking immaculate.
Questions About Recipes
→ Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and thoroughly drain the spinach before using to remove excess moisture.
→ Can I make the batter ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator.
→ What can I serve with these crepes?
These crepes pair well with a light salad or a side of roasted vegetables for a complete meal.
→ Can I freeze the stuffed crepes?
Yes, you can freeze them individually. Just layer them with parchment paper and store in an airtight container.
Spinach and Mushroom Stuffed Crepes
I absolutely adore making spinach and mushroom stuffed crepes! They are my go-to dish when I want to impress guests or enjoy a cozy meal with family. The crepes are delicate, yet they hold the delightful filling of earthy mushrooms and vibrant spinach perfectly. As I sauté the filling, the aroma fills my kitchen, making it irresistible. I love topping them with a sprinkle of cheese and a dash of nutmeg for an added depth of flavor. Trust me, these crepes are a delicious way to enjoy a hearty yet elegant meal!
Created by: Eleanor Briggs
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Crepes
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 1/4 teaspoon salt
- 2 tablespoons melted butter
For the Filling
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/4 teaspoon nutmeg
For Serving
- Extra grated Parmesan cheese
- Chopped parsley (optional)
How-To Steps
In a bowl, whisk together the flour and salt. In another bowl, beat the eggs and then add the milk and melted butter. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for about 30 minutes.
Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of crepe batter into the pan, swirling to cover the bottom. Cook until the edges lift and the bottom is lightly golden, about 1-2 minutes. Flip and cook the other side for an additional minute. Repeat with remaining batter, stacking crepes on a plate.
In a skillet, heat olive oil over medium heat. Add the mushrooms and cook until browned. Then, add the chopped spinach and cook until wilted. Stir in the ricotta and Parmesan cheese, season with salt, pepper, and nutmeg. Remove from heat.
Take a crepe and place a generous spoonful of the filling in the center. Fold the edges over the filling to enclose it. Repeat with all crepes.
Serve the stuffed crepes warm, garnished with extra grated Parmesan cheese and chopped parsley if desired.
Extra Tips
- For an extra flavor boost, add a splash of lemon juice to the filling just before folding the crepes.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 340mg
- Total Carbohydrates: 36g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 12g