Spinach and Mushroom Crêpe with Red-Wine and Brown Butter Sauce

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CRÊPES:
2 eggs
4 ounces flour
4 fluid ounces milk
2 ounces butter, melted

FILLING:
1 teaspoon unsalted butter
2 portobello mushrooms, medium dice
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic, minced
1/2 pound spinach, stemmed

RED-WINE AND BROWN BUTTER SAUCE:
1 tablespoon granulated sugar
1 pint red wine
1 1/2 ounces whole butter
Servings: 10
1. To make the crêpe batter, whisk the eggs together. Add the flour and whisk in the milk until smooth. Whisk in 1 tablespoon (15 milliliters) of melted butter. If the batter is too thick, adjust the consistency with water or additional milk.

2. Heat a 10-inch (25-centimeter) nonstick pan over moderate heat. Brush it with a portion of the remaining melted butter. Add 1 fluid ounce (30 milliliters) of batter to the pan. Swirl to cover the entire bottom of the pan with the batter. Cook the crêpe until lightly browned, turn and cook for a few seconds on the second side. Remove and reserve. Repeat with the remaining batter.

3. In a saucepot, melt the unsalted butter and sauté the mushrooms until soft. Season with salt and pepper, add the garlic and sauté for a few seconds. Add the spinach and cook until wilted. Remove from the pan. Season with salt and pepper.

4. Place a portion of the spinach mixture on each crêpe and roll the crêpes around the mixture (the browned side of the crêpe should be on the outside).

5. To make the sauce, combine the sugar and wine in a small saucepan and reduce by two-thirds. In a separate pan, heat the butter until it browns. Combine the wine reduction and the browned butter. The finished sauce will appear to have separated.

6. Serve one or two crêpes per person accompanied by roasted baby vegetables and drizzled with the Red-Wine and Brown Butter Sauce.


Yield: 10 Crêpes
 
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