We got about 8 inches of snow here in Chicago between Thursday night and early this morning. For two days, I holed up at home in the front of the fireplace enjoying wine, the company of my husband and favorite furry friends (my bunnies, Lola and Ginsburg), and the Olympics (go US curling team!). We finally left the house today to take the bunnies to get a nail trim and to buy them hay and greens. After the two hour ordeal in which we had to shovel the alley in order to get the car out (and again, back in) and take the bunnies to the north side to get manicures, we were ready for an early Sunday Night Wine Club today. Unfortunately, I still had meal prep for the week so I first chopped and cooked veggies, made rice milk, potato soup, and sweet potato tacos before preparing for SNWC. The great thing about this savory crepe recipe is that it is easy to make ahead of time. I had made the crepes earlier today, so they were sitting in the fridge ready to go. I just had to make the mushroom filling and sauce, then put together the crepes.
I paired this with the Burning Cavalier Merlot- Cabernet blend because I wanted a wine that would complement the earthy flavors of the mushrooms and hold up to the rich, truffle sauce. The crepes and wine were both delicious, and I’m looking forward to the leftovers!
For the Crepes:
- 1 c. flour
- 1 1/2 c. milk
- 3 T. melted butter
- 1/4 t. sea salt
- dash black pepper
- olive oil
For the mushrooms:
- 1 lb. sliced baby Porta Bella mushrooms
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1 c. chopped spinach
- 4 oz. Gruyère, shredded
- 1/4 c. milk
- 2 T. flour
- parsley leaves
- 1/2 t. truffle oil, optional
To make the crepes:
- To make the crepes, mix all the crepe ingredients together until smooth.
- Refrigerate the crepe mix for at least 30 minutes.
- Heat a large frying pan over medium heat. Add a teaspoon of olive oil to the pan.
- Pour about 1/3 c. of the butter into the pan. Swirl the pan to coat the entire pan with the batter.
- Cook for about 30 seconds or until the edges start to turn brown. Flip the crepe and cook the other side for another 30 seconds.
- If you are not planning to make the filling right away, you can refrigerate the crepes for a couple days or freeze for up to a month.
To make the filling:
- Chop the onions and mushrooms into smaller pieces.
- Heat a large pan over medium heat. Add 1 t. olive oil and heat until shimmering. Add the garlic and sauté until fragrant. Add the onions and cook for about 2 minutes. Add the mushrooms and seasonings and cook for a couple minutes.
- Take off the heat and stir in the spinach.
- Make a sauce by melting 2 T. butter over medium heat. Stir in 2 T. flour to make a thick paste. Stir in milk, cheese, and truffle oil (if using). Continue stirring until the cheese is melted and the sauce is thickened.
To make the mushroom & gruyère crepes:
- Preheat the oven to 350 degrees F. Place 1/3 c. of the mushroom filling on the bottom third of a crepe. Roll the crepe and place onto a greased baking sheet. Heat in the oven for 5-10 minutes, or until the crepes are hot.
- Plate the crepes and top with the Gruyère suace. Garnish with parsley leaves.