Enjoy a bite of these lovely Crepe Rolls whenever you want. Easy to make and deliciously stuffed with spinach and mushrooms with egg on top.
Ingredients
Crepes:
2 large Eggs
1/4 tsp salt
1 c unbleached all-purpose flour
1 1/4 (or more) c whole milk
Melted butter
Filling:
2 tbsp olive oil
4 c (24 oz) mushrooms, sliced
2 tbsp minced shallots
1 1/2 tsp minced garlic
1 1/2 tsp fresh thyme leaves
1 tsp minced rosemary needles
1 1/2 tbsp unsalted butter
1/2 lemon, juiced
7 c baby spinach
Sea salt and freshly ground pepper, to taste
Assembly:
1/2 c fresh goat cheese
6 oz Parmesan, finely grated
5 large eggs, divided
Chives
Large-flake sea salt, such as Maldon
How to make Crepe Rolls
Crepes:
Step 1: Place the eggs and salt in a large bowl. Whisk to combine. To make a paste, slowly stir in the flour and milk.
Step 2: Strain the flour mixture to a medium bowl and allow to stand for an hour.
Step 3: Add extra milk if needed, a tbsp at a time until the batter reached a heavy whipping cream consistency.
Step 4: Brush with butter a heated nonstick skillet over medium-high heat. Add 4 tbsp of the batter and swirl the pan to evenly coat the bottom.
Step 5: Cook the batter until golden. Flip and continue to cook the other side for 30 seconds more. When done, transfer the crepes to a plate and do the same with the rest of the batter.
Filling:
Step 1: In a large skillet, heat oil over high heat.
Step 2: Once the oil is hot, add the mushrooms. Cook for about 5 minutes, stirring occasionally until reduced in size.
Step 3: Stir in the shallots, garlic, thyme, rosemary, and butter. Cook further for 30 seconds more. To taste, season with salt and pepper, then squeeze in the lemon juice.
Step 4: Add in the spinach. Stir and allow it to wilt.
Step 5: When done, remove from the heat.
Assembly:
Step 1: Prepare the oven. Preheat it to 425 degrees. Position the rack in the lowest row of the oven.
Step 2: Overlay two crepes by 3 inches on a clean work surface. In the middle of the crepes, add 3 tbsp mushroom mixture in a row.
Step 3: On top of the filling, crumble 2 tbsp goat cheese.
Step 4: In a small bowl, add the egg and beat. Brush this on all corners of the crepes.
Step 5: Into a log, gently roll the crepes into a coil shape. Do this for the rest of the crepes and filling.
Step 6: In a 10-inch cast-iron pan, transfer the rolls, then brush with the egg wash and generously sprinkle with Parmesan.
Step 7: In the middle of each crepe, gently create a divot using the back of a spoon. And crack one egg into each divot.
Step 8: Place inside the preheated oven. Bake for about 10 to 15 minutes or until the egg whites are opaque and the yolks still runny.
Step 9: Remove the crispy and golden crepes from the oven and garnish with chopped chives and sprinkles of salt. Serve and enjoy!
Ingredients
- Crepes:
- 2 large Eggs
- 1/4 tsp salt
- 1 c unbleached all-purpose flour
- 1 1/4 (or more) c whole milk
- Melted butter
- Filling:
- 2 tbsp olive oil
- 4 c (24 oz) mushrooms, sliced
- 2 tbsp minced shallots
- 1 1/2 tsp minced garlic
- 1 1/2 tsp fresh thyme leaves
- 1 tsp minced rosemary needles
- 1 1/2 tbsp unsalted butter
- 1/2 lemon, juiced
- 7 c baby spinach
- Sea salt and freshly ground pepper, to taste
- Assembly:
- 1/2 c fresh goat cheese
- 6 oz Parmesan, finely grated
- 5 large eggs, divided
- Chives
- Large-flake sea salt, such as Maldon
Instructions
Crepes:
Step 1: Place the eggs and salt in a large bowl. Whisk to combine. To make a paste, slowly stir in the flour and milk.
Step 2: Strain the flour mixture to a medium bowl and allow to stand for an hour.
Step 3: Add extra milk if needed, a tbsp at a time until the batter reached a heavy whipping cream consistency.
Step 4: Brush with butter a heated nonstick skillet over medium-high heat. Add 4 tbsp of the batter and swirl the pan to evenly coat the bottom.
Step 5: Cook the batter until golden. Flip and continue to cook the other side for 30 seconds more. When done, transfer the crepes to a plate and do the same with the rest of the batter.
Filling:
Step 1: In a large skillet, heat oil over high heat.
Step 2: Once the oil is hot, add the mushrooms. Cook for about 5 minutes, stirring occasionally until reduced in size.
Step 3: Stir in the shallots, garlic, thyme, rosemary, and butter. Cook further for 30 seconds more. To taste, season with salt and pepper, then squeeze in the lemon juice.
Step 4: Add in the spinach. Stir and allow it to wilt.
Step 5: When done, remove from the heat.
Assembly:
Step 1: Prepare the oven. Preheat it to 425 degrees. Position the rack in the lowest row of the oven.
Step 2: Overlay two crepes by 3 inches on a clean work surface. In the middle of the crepes, add 3 tbsp mushroom mixture in a row.
Step 3: On top of the filling, crumble 2 tbsp goat cheese.
Step 4: In a small bowl, add the egg and beat. Brush this on all corners of the crepes.
Step 5: Into a log, gently roll the crepes into a coil shape. Do this for the rest of the crepes and filling.
Step 6: In a 10-inch cast-iron pan, transfer the rolls, then brush with the egg wash and generously sprinkle with Parmesan.
Step 7: In the middle of each crepe, gently create a divot using the back of a spoon. And crack one egg into each divot.
Step 8: Place inside the preheated oven. Bake for about 10 to 15 minutes or until the egg whites are opaque and the yolks still runny.
Step 9: Remove the crispy and golden crepes from the oven and garnish with chopped chives and sprinkles of salt. Serve and enjoy!
