A HARBINGER OF SPRING
Bright chartreuse green, spinach crepes are a flavorful and relatively easy dish to prepare. Layer in lightly sautéed vegetables and you have a showstopper of a dish for spring.
The recipe is the same for the classic crepe, save for the addition of pureed spinach and Italian parsley. There is, however, one trick to ensure perfection, and that is to age the batter. Allotting an hour or two for the batter to rest ensures that long-chain glutens will form—a crucial step that gives crepes a degree elasticity, making them easier to flip and handle.
Fill them with lightly sautéed spring vegetables—we’ve chosen a mix of English peas, courgettes, and mushrooms for this dish along with a dollop of crème fraîche to add some richness and fat. Pair it with our Pinot Gris Reserve or with our Classique Chardonnay, either wine plays well with the fresh, savory flavors of the crepes.
INGREDIENTS FOR THE CREPES
3 cups tightly packed spinach leaves
1/4 cup flat-leaf Italian parsley or basil
1 cup flour
3 large eggs at room temperature
3 tablespoons melted butter, plus extra butter for the pan
1 1/3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper freshly ground
INGREDIENTS FOR THE FILLING
8 ounces crimini mushrooms washed, dried, and thinly sliced
1 small courgette (zucchini) cut into quarters and thinly sliced
1 cup English peas, fresh or frozen
1 tablespoon extra virgin olive oil
1 8 oz container of Crème fraîche
lemon juice and zest
salt and pepper to taste
fresh mint and parsley leaves for garnish
1 8″ non-stick pan or a crepe pan
1 8-10″ skillet for the vegetables
Add spinach and herbs to a blender and purée until the mixture is liquified. Add the eggs, milk, butter, salt and pepper to the blender and pulse until smooth. Let the batter rest for at least at least 30 minutes, preferably for 1-2 hours.
While the batter is resting, slice the mushrooms, quarter and slice the zucchini, and set the peas out to thaw, if frozen.