Crepe rolls. Imagine a crepe filled with sweetened cheese, finished off with fruit and whipped cream. Now forget about all of that sweetness and do an about-face. Let’s start off by making the crepes. We’ll talk about the delicious mushroom and spinach stuffing later.
These crepes are pretty basic. Actually, you can use any crepe recipe you prefer. Switch these up by replacing the all-purpose flour with gluten-free flour. Or if you are following a low-carb way of eating, try this recipe. You’ll find that they are delicious and you’d never guess they are low-carb … just keep in mind that they are very tender. When you roll up your stuffed crepes, they may “crack open” quite easily but they will still be delicious.
All ingredients are combined in your blender. It’s that easy. Let the batter sit for about an hour and you’re ready to make the crepes.
When you see the edge of the crepe turn a golden brown, quickly flip the crepe to finish cooking the other side. It all happens within just a few minutes.
Once the crepes are done, stack them up and start working on the mushroom and spinach filling. This is where the savory heartiness lies. In the mushroom and spinach filling.
Once the mushrooms and spinach are prepared, it’s time to assemble the stuffed crepe roll. Overlay two crepes, spoon some of the mushroom mixture in a row down the center and top with crumbled feta cheese. Brush the edges of the crepes lightly with an egg wash and gently roll the crepes into a log. Roll the log into a coil shape. Repeat with the remaining crepes and filling.
Place the rolls in a 10-inch cast-iron pan and brush with egg wash. Gently make a divot in the center of each crepe roll with the back of a spoon. Sprinkle generously with Parmesan. Carefully crack an egg into each divot.
After about fifteen minutes of hangin’ out in a very hot oven, the crepe rolls should be ready. Check to be sure that the egg whites are set and the yolks are still runny.
Top off with fresh cut chives, cut into the crepe roll and get ready to enjoy the most amazing creamy goodness.
savory crepe rolls
Adapted from Tastemade
Spinach and mushroom stuffed crepe, topped off with an egg, all rolled up like a savory cinnamon roll.
- 2 large eggs
- 1/4 teaspoon salt
- 1 cup unbleached all-purpose flour * (or gluten-free flour)
- 1 1/4 cups whole milk
- melted butter, for cooking
Mushroom Spinach Filling
- 2 tablespoons olive oil
- 4 cups baby bella mushrooms, sliced (12 ounces)
- 2 tablespoons minced shallots
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 1/2 tablespoons unsalted butter
- 1/2 lemon, juiced
- 7 cups baby spinach (5 ounces)
- salt & freshly ground black pepper (to taste)
- 1/2 cup crumbled fresh feta cheese (2 ounces)
Crepe Roll Assembly
- 2 ounces finely grated Parmesan cheese
- 5 large eggs, divided
- finely chopped fresh chives
- large-flake sea salt, such as Maldon
Combine the eggs, salt, flour & milk in a blender until well mixed. Let stand for 1 hour. The mixture should then be the consistency of heavy cream.
Heat a nonstick skillet over medium-high heat. Brush with the melted butter, then pour 1/4 cup of batter into the skillet, swirling the pan to coat the bottom evenly. Fully cook until golden on one side, then flip and cook 30 seconds more. Remove to a plate and continue with the remaining batter to make a total of 8 crepes.
Mushroom Spinach Filling
Heat the olive oil in a large skillet over medium-high heat, then add the mushrooms. and cook until reduced in size, stirring occasionally about 5 minutes. Add in shallots, garlic, thyme, rosemary and butter and stir to combine, about 30 seconds. Season with salt and pepper, and squeeze in the lemon juice. Add the spinach and let it wilt. Stir to mix, then remove from heat.
Crepe Roll Assembly
Preheat oven to 425°F. Place the rack in the lowest row of the oven.
On a clean work surface, overlay two crepes by 3 inches, then spoon 3 large tablespoons of mushroom mixture in a row in the center of the crepes. Distribute 2 tablespoons of feta cheese on top of the filling. Beat an egg in a small bowl, then brush all corners of the crepes with the egg wash. Gently roll the crepes into a log, then roll the log into a coil shape. Repeat with the remaining crepes and filling.
Place the rolls in a 10-inch cast-iron pan and brush with egg wash. Sprinkle generously with the Parmesan cheese. Gently make a divot in the center of each crepe roll with the back of a spoon. Carefully crack an egg into each divot. Bake for 13 to 15 minutes or until the egg whites are opaque but the yolks are still runny. The crepes should be crispy and golden on the outside. Sprinkle with chopped chives and salt and serve immediately.