France
Mushroom and spinach crepes
Savoury crepes that taste like a little bistro lunch, made in a Bengaluru kitchen.
70 minTime
19 gProtein each
mildSpice
Crepes for the savoury side2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original456kcal
19 gprotein
3 gfibre
70minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Whisk the maida and a pinch of salt. Whisk in the eggs, then slowly the milk and water until smooth. Stir in 1 tbsp melted butter and rest 30 minutes.
- 2Cook 8 crepes in a buttered non stick pan on medium, about 1 minute on the first side and 20 seconds on the second. Stack under a towel.
- 3Melt 1 tbsp butter in a wide pan on medium. Cook the onion 3 minutes, add the garlic for 30 seconds, then the mushrooms. Cook on high, stirring now and then, 6 to 7 minutes.
- 4Add the spinach and stir until it wilts, about 2 minutes. Pour in the cream, season with salt, pepper and nutmeg, and simmer 2 minutes.
- 5Heat the oven to 200°C. Spoon filling down each crepe, roll up and lay seam side down in a greased baking dish. Scatter mozzarella and dot with the last of the butter.
- 6Bake 10 to 12 minutes until the cheese bubbles and browns in spots. Rest 3 minutes before serving.
Serve it like this
Lift two rolls onto a warm plate with their golden cheese tops up. Add a crack of pepper and a small green salad on the side.
