Savory Crepes

A few weeks ago we made Raspberry Nutella Crepes upon Patrick's request. We're starting to really like crepes and getting the hang of making them. In addition to the Raspberry Nutella ones, we've made crepes with fresh strawberries, savory crepes with arugula, and bananas foster crepes. With recently made yummy crepes on my mind and a browse through the refrigerator on Saturday to see mushrooms and spinach hanging out I decided that we should make savory crepes for weekend brunch!

Here's our base crepe recipe that I included on the last post:

Crepes [for 2-3]

3/4 cup all-purpose flour

2 eggs

1 cup whole milk

1 1/2 tbsp extra virgin olive oil

pinch of salt

    Place the flour in a mixing bowl. Add the eggs one at a time, whisking to combine. Add the milk bit by bit and whisk to combine until all the milk is incorporated. Whisk in the extra virgin olive oil and season with salt. Refrigerate overnight.

For the savory crepes, we sauteed some bacon and once crisp removed from the pan. Then we added in diced mushrooms and a diced leek. Once they were soft we added in a handful of spinach to wilt. Once wilted we added the bacon back into the mixture. Then we put the mushroom spinach mixture onto the crepes and topped with some farmers cheese.

I think Dupree was Ratatouille (from the Disney movie) in his past life. He loves to sit on the stool in the kitchen while we are cooking. His meows are probably telling us what we're doing wrong!

Watching Patrick make crepes