When it comes to the kitchen, I’m pretty fearless. In fact, one of the first meals I ever prepared included chicken cordon bleu with a chocolate charlotte for dessert, both recipes from Seventeen Magazine. I was hooked. Shortly after that, my mom signed me up for the McCall’s Cooking School cookbook series, which provided a picture of each dish along with step-by-step pictures/instructions. Definitely hooked. Yet, there are a few dishes I’ve been reluctant to attempt–namely, a soufflé, poached eggs, and crêpes. So with this week’s #SundaySupper focusing on our recipe bucket lists, it was time to take the plunge. And that’s where this crêpe recipe comes in–adapted straight from my trusty old McCall’s Cooking School binders.
Of course, in the process I discovered that crêpes are super easy, and any fear I had was completely irrational. In my defense, though, my first brush with crêpe making happened in high school home ec, and looked something like this. Yes, I was scared by the crêpe pan, but it turns out, making crêpes in my little non-stick skillet is a snap.
If you’re not familiar with crêpes, they’re the pancake’s skinny cousin. Crêpes hail from the Brittany region of France and can be served either sweet or savory. While savory crêpes are traditionally made with buckwheat flour, this particular recipe calls for wheat flour. But feel free to substitute buckwheat flour in its place, especially if you need to make this gluten-free. This savory crêpe cake is perfect for brunch or perhaps Candlemas, if you celebrate. According to Candlemas lore, if the cook can flip a crêpe while holding a coin in the other hand, the family is assured prosperity throughout the coming year. You may need to make extra batter if attempting this.
First, let’s start with the crêpe batter. Whisk together all the ingredients in a large bowl, except for the eggs. Then add the eggs, and whisk until completely blended. The batter should be made at least an hour in advance or up to a day in advance. This allows the flour to absorb the liquid which will improve the texture of your crêpes.
When the batter is ready, heat the pan over medium heat (if a drop of water sizzles, it’s ready). Brush the pan lightly with oil, then pour in 1/4 cup batter, swirling/rotating the pan so that the batter distributes evenly along the bottom. When the top is dry and the bottom lightly browned, flip this over to brown the other side.
Transfer the finished crêpes to a wire rack, separating with squares of parchment or waxed paper. Repeat this process with each crêpe, lightly brushing the pan with oil for each one.
When the crepes are done, start the Cheddar cheese sauce. Over medium heat, melt the butter in a saucepan, then add the flour, salt, pepper, and mustard. Stir until completely blended, then slowly add the milk, stirring constantly, and bring to a boil. Reduce heat and simmer for about a minute, and never stop stirring.
OK, stop stirring for a moment–we need to add the cheese. Add the cheese and stir until completely melted and incorporated into the sauce. Remove from heat, and set aside 1/2 cup. It’s very tempting at this point to start dipping bread into the sauce. I couldn’t help myself, but we must continue on…
This picture probably wasn’t necessary, but hey, when I say rough chop, this is what I mean!
In a large skillet, melt the butter, then add the leeks and garlic, sautéing until the leeks are soft. Then add the mushrooms and spinach, and continue sautéing until the mushrooms are cooked.
Stir in the cheese sauce and heat through.
Now, let’s assemble. This part goes quickly. Butter the bottom of your serving dish, then lay down one crêpe. Top it with 1/2 cup of the spinach mixture, then another crêpe, then more spinach, you get the idea. Keep layering like this and finish with a plain crêpe on top.
Like zees. Reheat the reserved cheese sauce and drizzle over the top of this masterpiece, and serve immediately!
- 1 cup milk
- ¾ cup flour
- 1 tsp sugar
- ½ tsp salt
- 2 tbsp canola oil
- 4 eggs
- canola oil for brushing pan
- ⅓ cup butter
- ⅓ cup flour
- 1 tsp salt
- ⅛ tsp pepper
- ½ tsp dry mustard
- 2½ cups milk
- 1½ cups (6 oz) sharp Cheddar cheese, shredded
- 6 tbsp butter
- 1 leek, trimmed and thinly sliced
- 1 garlic clove, crushed
- ½ lb mushrooms, washed and coarsely chopped
- 2 pkg (10-oz size) frozen chopped spinach, thawed, and drained well
- Prepare batter one hour (or up to one day) ahead. In a large bowl, whisk milk, flour, sugar, salt and 2 tablespoons of oil. Add eggs, and beat until blended. Cover and refrigerate until ready to use.
- Heat a non-stick 8-inch pan over medium heat until a drop of water sizzles. Brush the pan lightly with oil. Pour ¼ cup batter into the pan, tilting/rotating the pan so that the batter covers the bottom completely. Cook until the top is dry and the bottom is lightly browned. Flip over with a spatula and brown the other side. Cool on a wire rack, stacking between squares of parchment or waxed paper.
- Repeat with remaining batter, lightly brushing pan with oil between each crepe. Makes 10 crepes.
- In a medium saucepan, heat butter until melted, and remove from heat. Add flour, salt, pepper, and mustard, and stir until smooth. Slowly add milk, stirring constantly.
- Return to heat and bring to a boil, again stirring constantly. Reduce heat and simmer for one minute, then stir in the cheese until melted and completely incorporated. Set aside ½ cup of the cheese sauce.
- Melt butter in a large frying pan, adding leek and garlic, stirring until softened. Add mushrooms and spinach and saute about three minutes or until mushrooms are cooked. Stir in remaining cheese sauce, mixing well, and heat through.
- Butter a serving dish. Place one crepe on the dish, then spread ½ cup spinach mixture on top. Top with another crepe, alternating crepes and filling, and ending with a plain crepe on top. Reheat reserved cheese sauce and drizzle over the top. Serve immediately.
Now, let’s see what the rest of the #SundaySupper crew scratched off their respective bucket lists!
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichokes by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People Love
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
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