Hungarian-Style Mushroom, Spinach and Goat Cheese Crepes

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Hungarian-Style Mushroom, Spinach and Goat Cheese Crepes

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!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Brunch, light meal

Cuisine: French, Hungarian

Servings:

Calories: 361.09kcal

Author: Rose

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!!

Notes

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.

Nutrition