These Hungarian-style delightful and delicate crepes are French inspired are so delicious! They filled with pan seared mushrooms, garlic and spinach then dollops of goat cheese with fresh arugula is an absolute must try savoury pancake!
I LOVE these crepes and when Shrove Tuesday arrives, they are definitely on the menu! I just can’t seem to get enough! When it comes to what filling to add, the options are endless. These gorgeous delicate pancakes can be eaten sweet or savoury. When you add our Canadian made maple syrup with whipped cream and fruit, oh my…it is decadent!!
These savoury crepes are worth the time and the little effort it takes to make them. What I mean by saying that is, once the crepe batter is mixed it requires a minimum of one hour to rest in the refrigerator. It does require time to make the crepes, but since this recipe is half of the original recipe I usually do, it should only take you 10-15 minutes to make them. The filling requires very little time and effort to put together.
WHAT ARE CREPES?
Crepes are thin pancakes that can be made savory or sweet. It was first originated in France and from there travelled throughout Europe. In Hungary, crepes or what we refer to them is Palacsinta are one of many countries to adopt the lovely decadent thin pancake.
In Hungary, most often you will see a sweet crepe or Palacsinta made rather then the savory. However, throughout the years, there are several variations created. My Mom would make them often to serve for a breakfast or brunch and sometimes a light lunch. I love crepes so much that I make them often and will try different recipes.
SOME HELPFUL TIPS
When making crepes, set time aside and don’t rush with it when making them. Slowly tilt and rotate once you add the batter. This recipe calls for half of my original recipe and I would suggest to make the entire recipe, so simply double this recipe and practice, as they say practice makes perfect!
Storing crepes in the refrigerator for up to 3-4 days and freeze up to 2 months. Lay a piece of parchment or wax paper between each crepe to avoid them from sticking to each other.
This mushroom filling requires little time and effort. The mushrooms are cooked first and set aside. Make sure your temperature isn’t too high, you want golden colour not dark and burnt. When the garlic and spinach are sauteed and spinach is wilted, return the mushrooms to the skillet to heat them back through. Don’t forget to season them with salt and pepper. I folded the crepes slightly in the photo to show you the filling but I would recommend folding completely when eating.
HOW TO MAKE THESE DELICIOUS CREPES
- Beat eggs with a wire whisk in a large bowl until frothy, Blend in milk. Gradually add flour and salt using the wire whisk to remove lumps.
- Cover and refrigerator batter for at least 1-2 hours or overnight. This allows the air bubbles to relax and release, as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
- Heat a non-stick crepe pan (or 10” fry pan is an option) over medium to high heat. Lightly brush your pan with either butter/oil and pour ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom. Once the surface of the batter becomes dry and the edges start to get golden, it’s ready to flip, about 30-40 seconds, and loosen the edges to flip the crepe over for another 15-20 seconds. Check by lifting the side of the crepe and it should be lightly golden. Then transfer to a flat dish and continue with the remaining batter. Brush pan with oil or butter as needed. Then set crepes aside and cover with foil to keep warm, or place in a warm oven covered.
MUSHROOM SPINACH GOAT CHEESE FILLING
Over medium heat, melt butter in a small-medium skillet, add mushrooms. Leave uninterrupted for 3-4 minutes, flip over and cook another 3 minutes until they are golden and cooked. Transfer to a plate.
Add garlic and spinach, saute for about a minute until garlic is fragrant and spinach is wilted. Return mushrooms to warm them up, season with salt and pepper.
Add filling and divide evenly to the warm crepes. Add dollops of goat cheese, your preference as to how much you like. Top with fresh thyme and arugula. Enjoy!!
Crepes are not difficult to make and just a hint, the first crepe usually tends to be thicker and not quite the best but what I always do, is eat my first crepe, then from there, they are all smooth sailing.
Crepes are served at many high end restaurants with many variations of fillings from savory to sweet. My Grandmother and Mom would make them mostly with cottage cheese with cinnamon and a few raisins, which at the time, us kids pleaded with Mom not to add the raisins. Apples were another flavour as apples were abundant in our home.
Storing crepes in the refrigerator for up to 3-4 days and freeze up to 2 months. Lay a piece of parchment or wax paper between each crepe to avoid them from sticking to each other.
MORE DELICIOUS CREPE RECIPES
DID YOU MAKE THIS RECIPE?…….
I WOULD LOVE TO HEAR YOUR COMMENT AND FEEDBACK…..please leave a rating as well. Thank you x
Hungarian-Style Mushroom, Spinach and Goat Cheese Crepes
Equipment
- small-medium skillet
Ingredients
Crepes: makes 4-6 crepes
- 1 large egg, beaten
- 3/4 cup milk
- 1/2 cup flour, sifted
- pinch Himalayan salt
- 1 tbsp unsalted butter or avocado oil
Filling:
- 1 tbsp unsalted butter
- 6 oz cremini mushrooms, sliced
- 2 cloves garlic, smashed or finely minced
- 4 handfuls baby spinach, roughly chopped
- salt and pepper, to season
- dollops goat cheese
- fresh thyme to garnish, optional
- 2 handfuls arugula
Instructions
Crepes:
- Beat eggs with a wire whisk in a large bowl until frothy, Blend in milk. Gradually add flour and salt using the wire whisk to remove lumps. Cover and refrigerator batter for at least 1-2 hours or overnight. This allows the air bubbles to relax and release, as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
- Heat a non-stick crepe pan or 8"-10” fry pan or skillet over medium to high heat. Lightly brush your pan with either butter/oil and pour ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom. Once the surface of the top of the batter becomes dry and the edges start to get golden, it's ready to flip, about 30-40 seconds, and loosen the edges to flip the crepe over for another 15-20 seconds.
- Check by lifting the side of the crepe and it should be lightly golden. Then transfer to a flat dish and continue with the remaining batter. Brush pan with oil or butter as needed. Then set crepes aside and cover with foil to keep warm, or place in a warm oven covered until ready to assemble.
Filling:
- Using the same skillet or fry pan, over medium heat, melt butter in a skillet, add mushrooms. Leave uninterrupted for 4 minutes and one golden, flip over and cook another 3 minutes until they are golden and cooked. Transfer to a plate.
- Add garlic and spinach, saute for about a minute until garlic is fragrant and spinach is wilted. Return mushrooms to heat through, season with salt and pepper.
- Lay a warm crepe on a serving plate and divide the filling evenly to each crepe. Add and scatter a few dollops of goat cheese over the mushroom and spinach fillig. Top with fresh thyme and arugula. Enjoy!!
