Savory Spinach Crepes with English Peas, Courgettes, and Mushrooms

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. 

Recipe

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

EQUIPMENT 

1        8″ non-stick pan or a crepe pan

1        8-10″ skillet for the vegetables

INSTRUCTIONS

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. 

 
Heat 1 tablespoon olive oil in a skillet until it begins to shimmer. Add the mushrooms along with a pinch of salt, sautée until they are browned, around 5-7 minutes. 
 
Add the zucchini and peas to the skillet and sautée lightly, until they are warmed through, taking care not to brown them. Season with salt, pepper, and lemon juice. Set aside.
 
Heat a non-stick skillet over medium heat and add butter. Once the pan is hot pour 1/4 cup of batter into the pan. Swirl the pan around to form the batter into a thin, even circle. Cook until the edges of the crepes appear done and bubbles form in the center. Gently flip and cook the other side for an additional 10-15 seconds. Place the crepe on a tray, and continue with the remaining batter. The recipe yields 10-12 crepes.
 
Arrange 2 -3 crepes on a plate and fill with vegetables. Layer in a generous dollop of crème fraîche, then top with lemon zest, mint, and parsley. Serve immediately.   

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