Author: Lia Soneson
These savory, luxurious crêpes are an impressive, yet deceptively easy brunch entrée - perfect
for celebrating Mother’s Day!
1-1/2 cups milk
1/4 teaspoon salt
4 tablespoon butter, melted
1-1/2 cups flour
2 tablespoon butter
8 oz mushrooms, sliced
1 medium shallot, minced
10 oz fresh spinach
1/2 cup dry white wine
Bechamel Sauce Ingredients:
4 tablespoon butter
4 tablespoon flour
1 cup whole milk
1/2 cup chicken stock
4 oz Gruyère cheese, coarsely grated
Salt & pepper, to taste
chives, sliced (about 1 Tablespoon)
2 oz Gruyère cheese, grated
1. PREP THE CRÊPES BATTER: In a food processor or blender, mix the eggs, milk, salt, and
sugar together, blending thoroughly. Add the melted butter and blend again. Add the flour to the
mixture and mix until just combined; do not over mix.
2. PREPARE THE CRÊPES FILLING: of butter, add the quartered mushrooms and minced
shallot, and sauté until the mushrooms are tender, about 4-5 minutes. Add the dry white wine and
allow to simmer for 1-2 minutes, until the wine has reduced. Add the spinach, and allow to wilt for
2 minutes. Remove the cooked spinach and mushroom mixture from the pan., Drain any excess liquid and set aside.
3. PREPARE THE BECHAMEL: Meanwhile, in a saucepan, make the béchamel sauce by melting
4 tablespoons of butter until bubbly. Add all at once, 4 tablespoons of flour, and whisk vigorously.
While continually stirring, allow the roux to cook and the flavors to develop for 2 minutes. Add the
milk gradually while continuing to whisk. Once incorporated, and thickened, add the chicken
stock, and continue to whisk the sauce until smooth and thickened. Season with salt and pepper
to taste. Add 6 oz of grated cheese; stir to melt the cheese until it is incorporated into the sauce.
4. MAKE THE CRÊPES: When ready to make the crêpes, heat a crêpe pan, or nonstick skillet
over medium heat. Swipe the cooking surface with an oil-soaked paper towel. Pour 1/3 cup of
batter (more or less depending on the pan and size of crêpes being made) on to the heated skillet
and immediately swirl the batter to coat the surface. The batter will quickly set, and the top will
become dry-looking. Loosen the edges of the crêpe and check the bottom for golden brownness -
- about 1-2 minutes. Flip the crêpe and cook the other side for about 30 seconds. Remove the
finished crêpe from the pan and place on a waiting dinner plate. Crêpes may be stacked as they
are removed from the griddle.
5. ASSEMBLE THE CRÊPES: Place approximately 1/3 cup of the filling in a line at the center of
each crêpe. Roll and fold the crêpe into cylinder. At this point, the filled crêpes may be plated and
a garnish of chives, or the filled crêpes may be placed in a casserole, sprinkled with the
remaining 2 ounces of cheese, and baked for 30 minutes until heated through thoroughly and the
topping cheese is nicely melted and browned.