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.
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 steamed) chopped
- 8 oz fresh spinach washed and rough chopped
- ½ cup heavy cream
- 1 scant pinch nutmeg fresh grated if possible
- TT 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
- minced chives, parsley, cheese, 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.
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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