Savory Crepes with Spinach, Artichoke Hearts and Jarlsberg
This spinach artichoke crepe recipe with nutty Jarlsberg cheese is perfect for a fancy brunch, lunch, or even a light vegetarian dinner.You can also substitute grated mozzarella or fontina cheese for the Jarlsberg, or a blend of cheeses to mix up the flavor profile for this dish. Check the recipe notes for multigrain, rye, or buckwheat crepes, and suggested filling variations to get even more variety out of this recipe!
Ingredients
Crepe Batter
- 1 cup all-purpose flour 5 oz
- 10 oz milk
- 2 large eggs
- 1 tbsp butter melted
- ¼ tsp salt ½ tsp if kosher flake
Spinach Artichoke Gruyere filling
- ¼ cup shallot or onion minced
- 1 tbsp butter
- ½ tsp sea salt or Himalayan pink salt to taste
- 1 cup quartered artichoke hearts (canned, or fresh or frozen & steamed) chopped
- 8 oz fresh spinach washed and rough chopped
- ½ cup heavy cream (substitute Mexican crema or creme fraiche)
- 1 scant pinch nutmeg fresh grated if possible
- ½ tsp black pepper fresh ground, to taste
- 1½ cup Jarlsberg cheese grated (can sub. Gruyere or Emmental)
- ½ cup mozzarella or Monterey jack cheese grated
Garnish
- 1 tbsp minced chives, parsley, cheese, crema, or bechamel optional
Instructions
Crepes
- Combine all batter ingredients in a blender or whisk thoroughly in a medium bowl. Let batter rest for at least 10 minutes to hydrate flour for a tender crepe (can make ahead and refrigerate overnight).
- Heat well-seasoned crepe pans (I use carbon steel crepe pans, but a nonstick omelette pan or cast iron will do in a pinch) over med-high heat.
- Add a dab of butter to the pan, swirl to melt and cover, and ladle in just enough batter to coat the bottom of the pan (for my 6" pans, that's a scant 4 oz ladle). Rotate the pan with a roll of the wrist to distribute the batter over the entire pan. It's ok if there are "lacy" holes in the crepe and around the edges.
- When the crepes are bubbly around the edges and the batter is mostly set (it will be drier than an American pancake), use a thin flat or offset spatula, crepe stick, or a deft flick of the wrist to flip the crepe. The second side will cook very quickly.
- Stack the crepes on a plate and keep warm. You can refrigerate or freeze any extra crepes- you may want to layer with waxed paper so they don't stick. Wrap them well in saran, a ziplock, or tightly sealed container so they don't dry out.
Spinach Artichoke Gruyere Filling
- Sweat the onion or shallot in butter & salt in a medium saute or cast iron pan over med heat until they are translucent and sweet.
- Mix the cheeses in a mixing bowl and set aside.
- Add the rough chopped artichoke hearts and saute until the moisture evaporates.
- Toss in the fresh spinach and let it wilt and stir gently as the moisture evaporates.
- Add the cream and a grating of fresh nutmeg and black pepper and simmer on low heat until the cream reduces slightly.
- Distribute the filling among the crepes, top with the grated cheeses, and either roll or fold in quarters. You can top with a sprinkle of cheese and melt the cheese under a broiler, with bechamel, or simply sprinkle with minced chives or parsley.
Notes
Multigrain Crepe Variations:
Substitute ¼-½ cup of whole wheat, rye, or buckwheat flour for the all purpose flour in the crepe batter.
Spinach, Artichoke, & Bacon Crepe Filling:
Chop 2 thick cut or 3 regular slices of bacon into small dice. Reduce the butter slightly and saute the bacon with the onion or shallot. Proceed as for regular filling.
Spinach, Artichoke, & Mushroom Crepe Filling:
Chop ½-1 cups of button mushrooms or slice thinly. Add to pan and saute after the onion or shallot are beginning to be translucent, and saute until the mushroom liquid has evaporated and they are cooked through, then add spinach.
Nutrition
Calories: 293kcalCarbohydrates: 18gProtein: 13gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 96mgSodium: 723mgPotassium: 273mgFiber: 2gSugar: 3gVitamin A: 3289IUVitamin C: 8mgCalcium: 280mgIron: 2mg
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