Vegetarian savory crepes with mushrooms, garden greens, and garlic capture the flavors of spring. Made with all-purpose flour, these savory crepes are surprisingly easy to make and cook up quickly. And the options for filling your savory crepes are nearly endless.
- 4 tablespoons butter, melted and cooled slightly
- 6 eggs
- 2 cups whole milk
- 2 cups all-purpose flour
- Heaping 1/4 teaspoon sea salt
- 2 tablespoons minced chives, or whatever herb you have on hand
- Neutral oil for cooking
- Extra virgin olive oil
- 8 ounces mushrooms, wiped clean, stems removed, and sliced 1/4-inch thick
- Sea salt
- 4 cloves garlic, smashed, peeled, and minced, divided
- 2 cups greens, I used a mix of young kale, mustard and turnip greens
- 4 ounces Parmesan cheese, shredded or sliced paper thin
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To make the batter, melt butter and set aside to cool. Break eggs in a large mixing bowl. Whisk in milk, flour, and sea salt. Beat batter until it's uniform, pale, and frothy. Stir in chives (or other herbs) and cooled butter, and then set in the fridge to chill for at least 20 minutes.
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When ready to make the crepes, be sure to have all of your filling ingredients prepped and ready. Set a 12-inch skillet over medium heat. Add a drizzle of olive oil and a handful of sliced mushrooms; sprinkle with sea salt. Cook until mushrooms are tender with golden edges, about 5 minutes. About a minute before you remove mushrooms from the pan, add 1/2 teaspoon minced garlic and stir. Remove from skillet, and repeat for remaining mushrooms (adding more oil as needed).
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Scrape the pan clean, add another drizzle of oil and the greens. Sauté 2 - 3 minutes. Just as greens begin to wilt, fold in the remaining garlic (about 1 teaspoon) and sprinkle with sea salt. Spoons greens into a bowl and set aside.
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While cooking the filling ingredients, cook the crepes in another skillet. Heat a 12-inch non-stick, carbon steel, stainless, or cast iron skillet over medium heat for 4 minutes. When skillet is fully heated, wipe skillet with a thin layer of oil. Working quickly, drizzle about 1/4 cup batter in the center of the pan. Then, using hot pads as needed, pick up the pan and tilt so that batter runs out to form a 10 - 12-inch circle. Cook undisturbed about 2 minutes, or until the crepes have tiny bubbles all over and the edges begin to pull up from the pan. Use a large, flat spatula or crepe turner to flip the crepe, and then cook just until golden about 1 - 2 minutes longer.
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Remove cooked crepes to a large plate and keep covered with a kitchen towel.
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If eating crepes right away, add a sprinkle of cheese, mushrooms and greens to a quarter of the circle just after it's been flipped. Cook 1 minute, then fold crepe in half, then half again, to make a little triangle. Serve right away, or keep on a platter in a warm oven.
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Crepes can also be made ahead. Cover the cooked crepe stack with a kitchen towel and wrap loosely in plastic. When ready to heat, warm crepes one at a time in a skillet over medium heat. Add cheese and other fillings as detailed above.