This classic recipe for savory mushroom, spinach, and Parmesan crêpes is perfect for an elegant brunch, lunch, or light vegetarian supper.
Game Plan: You’ll need to make the batter for Basic Crêpes before you begin.
- Yield: 1 serving (3 crêpes)
- Difficulty: Easy
- Total: 40 mins’
- Active: 25 mins
- 1/2 to 2/3 cup crêpe batter (see note)
- 1 1/2 tablespoons unsalted butter
- 1 medium shallot, small dice
- 1 medium garlic clove, minced
- 1/2 teaspoon dried thyme
- Kosher salt
- 6 ounces mushrooms, sliced thin
- 2 cups baby spinach leaves
- 1/2 cup finely grated Parmesan cheese
- Melt 1 tablespoon of the butter in a medium skillet or nonstick frying pan over medium heat. Add the shallot, garlic, dried thyme, and a pinch of salt and sauté, stirring frequently, until the shallot has softened, about 3 minutes.
- Add the mushrooms to the skillet, turn the heat to medium-high, and sauté, stirring frequently, until the mushrooms have softened and browned, about 5 minutes.
- Add the spinach and cook until it wilts, about 3 minutes. Remove the pan from the heat and set aside.
- Turn the broiler on and arrange a rack about 6 inches from the heating element. Smear a small baking dish with the remaining 1/2 tablespoon of butter and set aside.
- Heat a nonstick crêpe or frying pan over medium heat and add enough crêpe batter to make a thin crêpe (see recipe link in the note above). Remove the cooked crêpe to a plate and repeat with the remaining batter. You should end up with 3 crêpes.
- Lay the crêpes out on a work surface. Distribute the mushroom-spinach filling between the three crêpes, arranging it in a line along the diameter of each one. Sprinkle the Parmesan on the filling.
- Carefully roll up the crêpes to form cylinders. Place the rolled crêpes in the buttered baking dish and sprinkle with the remaining 2 tablespoons of Parmesan.
- Place the crêpes under the broiler to brown, about 2 minutes. Transfer the crêpes to a warmed plate and serve.