Spinach and mushroom crêpes
Thin, tender homemade crêpes rolled around sautéed mushrooms, spinach and creamy ricotta, then baked under bubbling Swiss cheese.
- 75 min total
- 55 min hands-on
- A little more hands-on
- Serves 4
- About $3.16 a serving
- 610 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 3 large eggs
- 1½ cups milk
- ¼ cup butter, divided, 2 tbsp melted
- 8 oz baby bella mushrooms, sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 package baby spinach
- 1 cup ricotta cheese
- 1½ cups Swiss cheese, shredded, divided
From your pantry
- 1 cup all-purpose flour
- 1 tsp salt, divided
- ½ tsp black pepper
Each serving has about 610 calories, 32 g protein, 37 g carbs and 38 g fat, and costs about $3.16 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No butter? Ghee works.
- No baby bella mushrooms? White mushrooms work.
- No baby spinach? Kale or arugula works.
- No ricotta cheese? Cottage cheese works.
Steps
Tap an underlined word for a quick explanation.
the flour, eggs, milk, ¼ teaspoon salt and 2 tablespoons butter until completely smooth. Let the batter 20 minutes.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 20 min
Dolly’s tip: Resting lets the flour soak up the milk, so the crêpes come out tender and don’t tear.Meanwhile, 1 tablespoon butter in a large over medium-high heat.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Cook the mushrooms and shallot until , 7 to 8 minutes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 8 min
Add the garlic for 30 seconds.
Medium-high heat
Add the spinach a handful at a time and stir until . Tip the mixture into a bowl and let it cool a little.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium heat
Heat an 8-inch nonstick over medium heat and rub it with a little of the last tablespoon of butter. Pour in ¼ cup batter and swirl the pan so it coats the bottom thinly.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Cook until the edges lift and the bottom is lightly , about 1 minute, then flip and cook 30 seconds. Stack on a plate and repeat, making about 10 crêpes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heat
Dolly’s tip: The first crêpe is almost always a flop. Eat it and keep going.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the oven to 375°F. Stir the ricotta, 1 cup Swiss cheese, the pepper and ¾ teaspoon salt into the mushrooms.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Spoon filling down the middle of each crêpe, roll it up and lay it seam side down in a baking dish. Sprinkle the rest of the Swiss on top.
until the cheese and the filling is hot, 12 to 15 minutes. Serve two or three each.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 13 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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