Spinach Crepe Batter Recipes

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MUSHROOM CREPES



Mushroom Crepes image

For a delicious French-style brunch, give these savory crepes with sautéed mushrooms and spinach a try! A gourmet meal that's easy to prepare!

Provided by Jessica Gavin

Categories     Breakfast

Time 1h50m

Number Of Ingredients 17

1 cup all-purpose flour
¼ teaspoon kosher salt (or table salt)
2 large eggs
¾ cup whole milk
¾ cup water (room temperature, divided)
2 tablespoons unsalted butter (plus more for cooking)
2 tablespoons unsalted butter (or olive oil)
½ cup red onion (or shallots, ¼-inch dice)
1 tablespoon fresh thyme (chopped, or 1 teaspoon dried)
1 tablespoon minced garlic
16 ounces brown mushrooms (¼-inch thick slices, about 5 cups)
1 teaspoon kosher salt
½ teaspoon black pepper
4 cups baby spinach
⅓ cup heavy cream
1 cup shredded gruyere cheese (or parmesan)
2 teaspoons minced parsley (plus more for garnish)

Steps:

  • In a medium bowl, whisk together the flour and salt.
  • In a separate medium bowl, whisk the eggs. Add the milk and ½ cup water, whisk to combine.
  • Microwave the 2 tablespoons of butter on high power in 30 seconds intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter or the eggs will curdle.
  • Make a well in the flour mixture. Add the melted butter. Gradually add the liquid egg mixture. Constantly whisk until a smooth batter forms. Alternatively, in a blender, add the eggs, milk, ½ cup water, flour, salt, and melted butter. Blend on medium speed until smooth, about 40 to 45 seconds.
  • Strain the batter into a medium bowl to remove any clumps. Cover and refrigerate for 1 hour.
  • Once chilled, whisk in about ¼ cup of water to thin out the consistency. It should be similar to cream in texture.
  • Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat the pan. When melted, wipe the excess with a paper towel. There should be a thin film in the pan, coating the bottom and sides.
  • Add a ¼ cup (60ml) of the batter to the 6 o'clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.
  • Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly golden brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen. Use either your fingers or spatula to flip and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe to a plate.
  • Stack the crepes on top of each other to keep warm while making the next batch, loosely cover with foil.
  • Cook the remaining batter, wiping the pan clean and adding a thin layer of butter between each crepe.
  • In a large skillet melt the butter over medium heat. Add the red onions and thyme, cook until fragrant, 1 minute. Add the minced garlic, saute for 30 seconds.
  • Add the sliced mushrooms, salt, and black pepper. Sauté until the mushrooms release all their water, about 5 to 6 minutes.
  • Add the baby spinach, stir and cook until wilted, 1 to 2 minutes.
  • Remove the pan from the heat, stir in the cream and parsley. Season with salt and pepper to taste.
  • Evenly fill each crepe with the mushroom mixture, about ⅓ cup, and sprinkle some gruyere cheese on top. Fold over each side to close. Garnish with parsley, serve immediately.

Nutrition Facts : Calories 250 kcal, Carbohydrate 16 g, Protein 11 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 453 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SPINACH-GRUYERE GATEAU DE CREPES



Spinach-Gruyere Gateau de Crepes image

A winsome way to use leftover crepes, this towering gateau de crepes replaces the usual jam, cream, and chocolate with alternating layers of rich bechamel and sauteed spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 14

1/2 medium onion, cut into 1/4-inch dice
1 ounce (2 tablespoons) unsalted butter, plus more for sheet
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/4 cups grated Gruyere cheese (4 ounces)
Pinch of freshly grated nutmeg
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced (1 tablespoon)
5 ounces baby spinach (about 6 cups)
Pinch of crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 lemon, for squeezing
12 small Basic Crepes

Steps:

  • Make the bechamel: Place onion and butter in a medium saucepan over medium heat, and cook until onion is translucent and softened, about 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk in a slow, steady stream. Cook, stirring constantly, until mixture has thickened, about 5 minutes. Add 1 cup Gruyere, and stir until cheese melts. Remove from heat, add nutmeg, and season with salt and pepper.
  • To assemble: Heat oil in a large saute pan over medium heat. Add garlic, and cook, stirring occasionally, until softened, about 2 minutes. Add spinach, and cook, stirring occasionally, until wilted, about 2 minutes. Add red-pepper flakes, and season with salt, pepper, and a squeeze of lemon. Let cool slightly. Squeeze out any excess liquid, and coarsely chop.
  • Preheat oven to 450 degrees. Reserve 2 tablespoons of bechamel. Mix remaining bechamel and spinach in a medium bowl. Butter a rimmed baking sheet. Place 1 crepe on center of sheet, and top with 3 tablespoons spinach mixture, spreading evenly. Top with another crepe, then 3 tablespoons spinach mixture. Repeat with remaining crepes and spinach mixture, ending with a crepe. Spread reserved bechamel on top, and sprinkle with remaining cup cheese. Bake until cheese melts and turns golden brown, 10 to 12 minutes. Let cool slightly, then transfer gateau de crepes to a platter. Cut into wedges, and serve warm.

SPINACH CHICKEN CREPES



Spinach Chicken Crepes image

I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 18

1 egg, lightly beaten
1 cup milk
3/4 cup all-purpose flour
1/8 teaspoon salt
SAUCE:
2 cups sliced fresh mushrooms
1/2 cup sliced leek (white portion only)
1 medium carrot, shredded
1/2 cup water
2 tablespoons cornstarch
3/4 cup evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 tablespoons sherry or chicken broth
FILLING:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups cubed cooked chicken

Steps:

  • For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 336mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

SPINACH CREPE BATTER



Spinach Crepe Batter image

This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!

Provided by Nif_H

Categories     Spinach

Time 1h20m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 8

3 eggs
1 1/4 cups 1% low-fat milk
1/3 cup spinach, finely chopped and packed
1 1/4 cups plain flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 pinch nutmeg
2 tablespoons vegetable oil

Steps:

  • Beat the eggs, then add milk and mix either by hand or in the electric blender. We use a blender because it mixes well and is easy to pour from.
  • Add the spinach and blend well.
  • Sift the flour with the salt, pepper and nutmeg and gradually add to the spinach mixture.
  • Add the oil and blend thoroughly.
  • Set aside and allow mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix.
  • Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
  • Be adventuresome and stuff these with whatever sounds good with spinach! Try shrimp or chicken or other vegetables.

Nutrition Facts : Calories 288.9, Fat 11.5, SaturatedFat 2.6, Cholesterol 143.3, Sodium 380.3, Carbohydrate 34, Fiber 1.1, Sugar 4.2, Protein 11.4

CREME OF SPINACH CREPES



Creme of Spinach Crepes image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 20 crepes

Number Of Ingredients 15

2 cups milk
1 3/4 cups flour, sifted
1/4 teaspoon salt
3 egg yolks
6 tablespoons melted butter, plus more softened butter for pan
1 pound frozen chopped spinach
2 cloves garlic, minced
1 small onion, sliced
3 tablespoons butter
Salt
1/4 cup half-and-half
3 teaspoons flour
Steamed vegetables, for serving, optional
Grated Parmesan, for topping
Roasted red peppers, sliced, for topping

Steps:

  • For the batter: Put half of the milk into a mixing bowl, along with the flour, salt and egg yolks, and mix at medium speed until smooth. Slowly pour the remaining milk into the mixture and keep mixing at a low speed. Slowly add the melted butter and mix at medium speed.
  • Warm your frying pan. Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated. Depending on your pan size, pour a paper-thin layer to cover the pan and move it around. Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear. Repeat with the remaining batter.
  • For the filling: Put a little water at the bottom of a medium pot. Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly.
  • In a separate container, mix the half-and-half and flour until smooth. Pour slowly into the spinach and stir it in. Cook for 15 to 20 minutes.
  • Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper. Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers.

CHICKEN CREPES



Chicken Crepes image

A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 8

Savory Crepes
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced (1 tablespoon)
5 ounces baby spinach (5 cups, lightly packed)
Gruyere Bechamel
1 1/2 cups cooked chicken, shredded
1/2 cup Gruyere, shredded
Chopped fresh parsley, for serving

Steps:

  • Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
  • Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

SPINACH AND FETA CREPES



Spinach and Feta Crepes image

Delicious and easy to make and can be made in advance.Very savoury and perfect for a light lunch or dinner served with a green salad. I'm proud to say this is my very own recipe!

Provided by Karin...

Categories     One Dish Meal

Time 1h

Yield 8 filled crepes, 4 serving(s)

Number Of Ingredients 15

2 -3 bunches spinach
1 onion, finely chopped
feta cheese, crumbled (as much as you like)
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1 carton ricotta cheese, small carton
1/2 teaspoon ground nutmeg
salt
freshly ground black pepper
1 egg, lightly beaten
125 g all-purpose flour
1 pinch salt
2 eggs
1 1/4 cups milk
3 teaspoons butter, melted
oil (for frying)

Steps:

  • Wash spinach and remove stalks.
  • Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time.
  • Spinach should be limp.
  • Drain well- squeeze as much liquid from cooked spinach as you can.
  • Chop roughly.
  • Add finely chopped onion, the Feta, Romano and Ricotta Cheese.
  • Mix well.
  • Add ground nutmeg, salt and pepper.
  • Add lightly beaten egg.
  • Set aside.
  • CREPES-----------------.
  • Method: Sift flour and salt into a bowl.
  • Add eggs and a little milk.
  • Beat well.
  • Add the remaining milk and lastly the melted butter.
  • Heat oil in crepe pan (or use spray).
  • Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly.
  • Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned.
  • Turn crere over and cook the other side for about 1/2 a minute.
  • Remove from pan and place on piece of waxed paper.
  • Continue until all the crepe mixture is used up.
  • This recipe should yield approx.
  • 12 crepes.
  • Place wax paper between crepes as you remove each one from the pan.
  • ASSEMBLE THE CREPES------------.
  • Place even amounts of Spinach mixture in the centre of each crepe.
  • Fold crepe into a'parcel' and place in lightly greased baking dish.
  • I usually have enough mixture for 8 crepes.
  • Over the crepes spoon some Italian Tomato Sauce (easy to make)- onions, garlic, canned tomatoes, basil, oregano, salt and pepper.
  • And then sprinkle lots of grated mozarella cheese!
  • Place in moderate oven about 15-20 minutes.
  • This recipe may seem fidley to some or alot of work but it's not really- believe me.
  • The recipe is always nicer a day old and re-heated.
  • Typing the recipe out has got my salivary glands going- I think I'll have to make it soon again.
  • Cooked, diced chicken can also be added to the Spinach mixture.

Nutrition Facts : Calories 334.1, Fat 13.2, SaturatedFat 6.8, Cholesterol 168.8, Sodium 418.3, Carbohydrate 36.9, Fiber 5.1, Sugar 2.3, Protein 19

CREPES WITH SPINACH, BACON AND MUSHROOM FILLING



Crepes with Spinach, Bacon and Mushroom Filling image

I took three different crepe recipes and combined them to come up with a real winner!

Provided by SUZAINEE

Categories     Breakfast and Brunch     Crepes     Savory

Time 1h5m

Yield 4

Number Of Ingredients 15

1 recipe Basic Crepes
6 slices bacon
1 tablespoon unsalted butter
½ pound fresh mushrooms, sliced
3 tablespoons unsalted butter
¼ cup all-purpose flour
1 cup milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
salt and pepper to taste
⅔ cup chicken broth
2 eggs
½ cup lemon juice
salt and pepper to taste

Steps:

  • Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
  • In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
  • In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
  • Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Nutrition Facts : Calories 445 calories, Carbohydrate 17.9 g, Cholesterol 160 mg, Fat 35.6 g, Fiber 3.5 g, Protein 15.9 g, SaturatedFat 15.6 g, Sodium 784.6 mg, Sugar 5.5 g

SAVORY MUSHROOM, SPINACH & CHEESE CREPES



Savory Mushroom, Spinach & Cheese Crepes image

Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.

Provided by Tinkerbell

Categories     Breakfast

Time 48m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 10

12 (6 inch) crepes (pre-made or homemade with one of the crepe recipes posted on Zaar)
3 tablespoons extra virgin olive oil
1 1/4 lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)
1/4 cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh thyme leave
1 garlic clove, finely chopped
salt & pepper, to taste
1 (10 ounce) package fresh spinach, washed, stemmed & coarsely chopped
5 ounces goat cheese, crumbled
2 cups mozzarella cheese, shredded

Steps:

  • Make crepes if using homemade & set aside.
  • Preheat oven to 350°F.
  • Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
  • Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
  • Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
  • Uncover & add the goat cheese, stirring until melted.
  • Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
  • Cover pan with foil and heat until cheese melts, about 15 minutes.
  • Serve warm.

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