Crepes with mushroom, spinach and mascarpone stuffing topped with emmental cheese
These were leftovers from a feast of pancakes with our friends on Tuesday (the start of lent, and pancake day in the the UK). We’d had buckwheat galettes (see below) stuffed with spinach and gruyere or garlicky, herby mushrooms made creamy with a little mascarpone and emmental. For desert we had thinner, more refined crepes filled with stewed apple, salted caramel sauce and whipped cream. As you can tell, we’re all on strict diets…
For these, the day after, I sautéed the mushrooms with garlic and a little butter, steamed some baby spinach and added that, then melted a spoon of mascarpone into the mix. I made two pancakes and filled them with the mixtures, rolled, topped with a grating of emmental and grilled briefly.
Basic crepe/ galette recipe
- 120g/4oz plain flour - or a mixture of plain flour and buckwheat flour for galettes
- pinch salt
- 2 free-range eggs
- 210ml/7fl oz milk
- 90ml/3fl oz water
- 1 tbsp vegetable oil
Mix the ingredients together in a bowl. Wipe a non-stick pan with a little oil, bring to a medium heat and add a small ladle-full of the mixture, tipping the pan to get an even coverage. cook until the edges are starting to lift and the underside is a golden colour, then flip and cook the other side.
The first one won’t be perfect so eat it hot from the pan with a grating of cheese or a squeeze of lemon and some sugar. “You could argue that the perfect crêpe is always the first of the batch … Wolfed hot and hissing from the pan, squirted with lemon and a thick layer of sugar - this is the pancake that pleases the mouth if not the eye.” - Nigel Slater