Stuffed Savory Crêpes
Servings: 4
Calories: 740kcal
Stuffed Savory Crêpes are loaded with sautéed mushrooms, spinach, and slices of Italian sausage. All topped with a luxurious cheesy mornay sauce. Brunch perfection.
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Equipment
- 1 9-inch non-stick skillet or crêpe maker
Ingredients
For the Crêpes
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 4 eggs
- ¾ cup whole milk
- ¾ cup heavy cream
- 3 tablespoon unsalted butter
- Canola oil
For the Filling
- 3 links Italian sausage sweet or hot
- 1 cup beef stock
- 10 oz fresh spinach washed clean
- 2 tablespoon unsalted butter divided
- 1 shallot finely chopped
- 16 oz mushrooms button, chopped
For the Mornay Sauce
- 5 tablespoon unsalted butter
- 5 tablespoon flour
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch cayenne pepper
- ¼ teaspoon nutmeg
- 1 cup Gruyere cheese grated
- ½ cup Parmesan cheese grated
Instructions
Make the Crêpes
- In a large bowl, whisk together the flour, salt, and pepper.1 cup all-purpose flour, ¼ teaspoon salt, ⅛ teaspoon black pepper
- In another bowl, whisk together the eggs, milk, and cream.4 eggs, ¾ cup whole milk, ¾ cup heavy cream
- Vigorously whisk in half of the wet mixture into the dry ingredients until smooth. Next, whisk in the rest of the liquid mixture until completely smooth. Place the batter into the refrigerator for at least 30 minutes, or up to 12 hours (covered).
- Strain the batter through a fine mesh sieve into a bowl. Melt 2 tablespoon of butter and stir it into the batter.3 tablespoon unsalted butter
- Heat an 8 or 9-inch non-stick skillet over medium-low heat. Ladle ¼ cup of the batter into the skillet and swirl the skillet until you create a thin circle. Cook until set and slightly browned on the bottom, about 1 to 2 minutes. Flip and cook for another minute or so.Canola oil
- Transfer to a plate and continue making crêpes. Place wax or parchment paper between each crêpe.
Prepare the Filling and the Sauce
- In a large skillet over medium heat, add the sausage links and ½ cup of beef stock. Cook, stirring occasionally, until browned and fully cooked, adding more stock as needed, about 6 to 8 minutes. Set aside3 links Italian sausage, 1 cup beef stock
- Meanwhile, bring a large pot of water to a boil. Add the spinach and cover the pot. Cook until wilted, about 2 minutes. Drain the spinach. When cool enough to handle, squeeze the excess water from the spinach and then roughly chop it. Set aside.10 oz fresh spinach
- Melt 2 tablespoon butter in a skillet over medium heat. Add the shallot and cook until soft, about 3 to 4 minutes. Add the chopped mushrooms and cook until soft, slightly browned, and starting to release liquid. Stir in a healthy pinch of salt and pepper. Set aside.2 tablespoon unsalted butter, 1 shallot, 16 oz mushrooms
- In another skillet, heat the remaining 5 tablespoon of butter over medium heat. Add the flour and stir to combine. Cook for 1 minute.5 tablespoon unsalted butter, 5 tablespoon flour
- Whisk in the milk and continue whisking and stirring until smooth and slightly thickened, about 2 to 3 minutes.2 cups whole milk
- Stir in the heavy cream, ⅓ teaspoon salt, ¼ teaspoon pepper, cayennes, and nutmeg. Stir until fully combined.1 cup heavy cream, ½ teaspoon salt, ¼ teaspoon black pepper, Pinch cayenne pepper, ¼ teaspoon nutmeg
- In a bowl, add the sausage, spinach, and mushrooms. Pour in about ½ cup of the sauce and stir. Hold onto the remaining sauce.
Assemble the Dish
- Preheat your oven to 350°F.
- Add the gruyere to the remaining sauce and stir until melted, over medium heat.1 cup Gruyere cheese
- Ladle a thin layer of the sauce to the bottom of a buttered 9"x13" dish.
- On a cutting board, lay out a crêpre. Spoon about ½ cup of the filling down the middle and then roll the crêpe up.
- Place filled crêpe in the prepared baking dish and repeat with the remaining crêpes.
- Spoon the Mornay sauce over the tops of the crêpes. Top with the Parmesan cheese.½ cup Parmesan cheese
- Bake for 20 minutes, or until the sauce is bubbly and the edges of the crêpes are slightly browned.
- Remove from the oven and garnish with chives. Serve at once.
Video
Notes
See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.
The crêpe batter can be made and chilled for up to 12 hours. The prepared crêpes can be made up to 24 hours in advance.
The filling components can be made up to 12 hours in advance. Keep covered and chilled in the fridge for up to 12 hours before assembling.
Leftovers can be reheated in the microwave or oven until warmed. They are delicious the next day!
Nutrition
Calories: 740kcal | Carbohydrates: 49g | Protein: 50g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 485mg | Sodium: 1770mg | Potassium: 1209mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3327IU | Vitamin C: 5mg | Calcium: 822mg | Iron: 5mg