Adapted from eatingwell.com
There is nothing more perfect than a crêpe for a weekend lunch. If there’s one thing I like about The Woodlands it’s the Gourmet Bakery owned by a French baker and his wife (more about that in my other blog Les Restos de Lucienne). Nonetheless, you can easily make crêpes at home too though it may seem intimidating. These are whole wheat (not 100%) and are filled with a delicious combination of mushrooms, spinach and feta cheese and you can whip them up in about an hour.
Yields 6 crêpes
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- ½ cup milk
- 2 teaspoons vegetable oil
- 1 tablespoon olive oil
- 12 ounces mixed mushrooms, sliced
- 1 teaspoon fresh rosemary, chopped
- 5 ounces baby spinach
- ½ cup water
- 6 tablespoons crumbled feta cheese
- Process the flours, salt, eggs, milk and vegetable oil in a blender of food processor until smooth, scraping the sides a few times. Transfer the mixture to a bowl, cover and refrigerate for at least 30 minutes or overnight.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and rosemary and cook, stirring, until the mushrooms are soft and have released their liquid. Stir in the spinach a handful at a time. Cook until the spinach is wilted. Cover to keep warm.
- Slowly whisk the water into the batter. Grease a large skillet and heat over medium high heat. Ladle about 1/3 cup of batter into the center of the pan and immediately tilt and rotate the pan to spread evenly over the bottom.
- Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, quickly grasp the crêpe with your fingers and flip. Cook until the second side is lightly browned. Slide onto a plate.
- Repeat with the remaining batter, greasing the pan as needed and stacking the crêpes as you go. Reduce the heat to medium if the pan begins to smoke. Cover the crêpes with a clean dishtowel or keep warm in a 200F (93C) oven.
- To assemble, place a crêpe on a plate and spread a generous 1/3 cup of the mushroom-spinach filling in the center, leaving a 1- to 2-inch border. Top with 1 tablespoon (or more) or feta cheese. Fold in the sides to make a square shape, leaving a window in the center. Press down on the corners as necessary to help keep the crêpe folded. Repeat with the remaining crêpes and filling.
Comments: I know making crêpes can be intimidating but it’s really not as bad as it looks. You can, of course, always use ready-made crêpes available at the supermarket but homemade ones are always better. The original recipe actually used goat cheese instead of feta cheese. I’m sure the former goes beautifully in these crêpes but I only had feta and used that instead. I used the original Greek one available at Trader Joe’s, which is made with sheep’s milk, not something very common in the U.S. but that makes a big difference in the taste. In the ingredients I put 6 tablespoons of cheese as stated in the original recipe but by all means add more; there’s no such thing as too much cheese.