Crepe Rolls
Think of these crepes stuffed with spinach, mushrooms and topped with an egg as sorta like savory cinnamon rolls.
Author: Tastemade/Photo credit to tastemade.com
Ingredients
- Crepes
- 2 large eggs
- ¼ teaspoon salt
- 1 cup unbleached all-purpose flour
- 1¼ (or more) cups whole milk
- Melted butter
- Filling
- 2 tablespoons olive oil
- 4 cups (24 ounces) mushrooms, sliced
- 2 tablespoons minced shallots
- 1½ teaspoons minced garlic
- 1½ teaspoons fresh thyme leaves
- 1 teaspoon minced rosemary needles
- 1½ tablespoons unsalted butter
- ½ lemon, juiced
- 7 cups baby spinach
- Sea salt and freshly ground pepper, to taste
- Assembly
- ½ cup fresh goat cheese
- 6 ounces Parmesan, finely grated
- 5 large eggs, divided
- Chives
- Large-flake sea salt, such as Maldon
Instructions
- Crepes
- In a large bowl, whisk together eggs and salt. Gradually whisk in flour to create a paste, then little by little the milk.
- Strain into a medium bowl. Let stand 1 hour.
- If necessary, add more milk, a tablespoon at a time, until the batter reaches the consistency of heavy whipping cream.
- Heat a nonstick skillet over medium-high heat. Brush with butter, then pour 4 tablespoons of batter into skillet, swirling the pan to coat the bottom evenly.
- Fully cook until golden on one side, then flip and cook 30 seconds more. Remove to a plate and continue with remaining batter.
- Filling
- Heat oil in a large skillet over high heat, then add in mushrooms and cook until reduced in size, stirring occasionally, about 5 minutes. Add in shallots, garlic, thyme, rosemary and butter and stir to combine, about 30 seconds. Season with salt and pepper, and squeeze in lemon juice.
- Add spinach and let wilt. Stir to mix, then remove from heat.
- Assembly
- Preheat oven to 425 degrees, and place the rack in the lowest row of the oven.
- On a clean work surface, overlay two crepes by 3 inches, then spoon 3 large tablespoons of mushroom mixture in a row in the center of the crepes.
- Crumble 2 tablespoons of goat cheese on top of the filling. Beat an egg in a small bowl, then brush all corners of the crepes with the egg wash.
- Gently roll the crepes into a log, then roll the log into a coil shape. Repeat with the remaining crepes and filling.
- Place rolls in a 10-inch cast-iron pan and brush with egg wash. Sprinkle generously with Parmesan.
- Gently make a divot in the center of each crepe roll with the back of a spoon. Crack an egg into each divot. Bake for 10 to 15 minutes or until the egg whites are opaque, but the yolks are still runny.
- The crepes should be crispy and golden on the outside.
- Sprinkle with chopped chives and salt and serve immediately
