Crepe Rolls

Think of these crepes stuffed with spinach, mushrooms and topped with an egg as sorta like savory cinnamon rolls.

Ingredients

Crepes

  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 cup unbleached all-purpose flour
  • 1 1/4 (or more) cups whole milk
  • Melted butter

Filling

  • 2 tablespoons olive oil
  • 4 cups (24 ounces) mushrooms, sliced
  • 2 tablespoons minced shallots
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 teaspoon minced rosemary needles
  • 1 1/2 tablespoons unsalted butter
  • 1/2 lemon, juiced
  • 7 cups baby spinach
  • Sea salt and freshly ground pepper, to taste

Assembly

  • 1/2 cup fresh goat cheese
  • 6 ounces Parmesan, finely grated
  • 5 large eggs, divided
  • Chives
  • Large-flake sea salt, such as Maldon

Steps

  1. In a large bowl, whisk together eggs and salt. Gradually whisk in flour to create a paste, then little by little the milk.
  2. Strain into a medium bowl. Let stand 1 hour.

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