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 soufflÃ©, poached eggs, and crÃªpes. So with this week’s #SundaySupper focusing on our recipe bucket lists, it was time to take the plunge. And that’s where this crÃªpe recipe comes in–adapted straight from my trusty old McCall’s Cooking School binders.
Of course, in the process I discovered that crÃªpes are super easy, and any fear I had was completely irrational. In my defense, though, my first brush with crÃªpe making happened in high school home ec, and looked something like this. Yes, I was scared by the crÃªpe pan, but it turns out, making crÃªpes in my little non-stick skillet is a snap.
If you’re not familiar with crÃªpes, they’re the pancake’s skinny cousin. CrÃªpes hail from the Brittany region of France and can be served either sweet or savory. While savory crÃªpes 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 crÃªpe cake is perfect for brunch or perhaps Candlemas, if you celebrate.Â According to Candlemas lore, if the cook can flip a crÃªpe 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 theÂ crÃªpe 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 crÃªpes.
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 crÃªpes to a wire rack, separating with squares of parchment or waxed paper. Repeat this process with each crÃªpe, 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.Â 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, sautÃ©ing until the leeks are soft. Then add the mushrooms and spinach, and continue sautÃ©ing 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 crÃªpe. Top it with 1/2 cup of the spinach mixture, then another crÃªpe, then more spinach, you get the idea. Keep layering like this and finish with a plain crÃªpe 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 SpreadÂ by Daily Dish Recipes
- Homemade TortillasÂ by Supper for a Steal
- BriocheÂ by Gotta Get Baked
- Alton Brownâ€™s Soft PretzelsÂ by Hezzi-Dâ€™s Book and Cooks
- Braided ChallahÂ by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel BitesÂ by In the Kitchen with Audrey and Maurene
- Belgian WafflesÂ by Cindyâ€™s Recipes and Writings
- Gluten-free BreadÂ byÂ Happy Baking Days
- Monkey BreadÂ by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter ChickenÂ by The Meltaways
- Gluten Free RavioliÂ by No One Likes Crumbley Cookies
- Bagna Cauda and PotatoesÂ by Shockingly Delicious
- Beef WellingtonÂ by Family Foodie
- Green Chili and Lentil TamalesÂ by Mangoes and Chutney
- Mushroom Ragout over Creamy PolentaÂ by Noshing with the Nolands
- Butternut Squash GnocchiÂ by Peanut Butter and Peppers
- Ropa ViejaÂ by Magnolia Days
- Tah-Dig (Persian Rice)Â by The Little Ferraro Kitchen
- Fresh Ravioli with RicottaÂ by Comfy Cuisine
- Stuffed ArtichokesÂ by The Roxx Box
- Braised Short RibsÂ by The Messy Baker blog
- Julia Childâ€™s Boeuf BourguignonÂ by Hip Foodie Mom
- French Onion SoupÂ by The Weekend Gourmet
- Leaping Frog ChickenÂ by The Urban Mrs.
- Fried Polenta with Spicy Tomato RelishÂ by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar SauceÂ by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En CrouteÂ by Ninja Baking
- San Antonio Puffy TacosÂ by Sustainable Dad
- Chinese DumplingsÂ by My Cute Bride
- FalafelÂ by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon FudgeÂ by Chocolate Moosey
- Zebra CakeÂ by That Skinny Chick Can Bake
- Faux Ice Cream with BananasÂ by Country Girl in the Village
- DivinityÂ by Juanitaâ€™s Cocina
- Homemade Seafoam CandyÂ by girlichef
- French MacaronsÂ by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone CreamÂ by The Foodie Army Wife
- Nut and Seed NougatÂ by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche DrizzleÂ by Damn Delicious
- Chocolate Meringue Cake (gluten free)Â by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge CakeÂ by Cupcakes & Kale Chips
- Orange Rum Tiramisu CakeÂ by Crispy Bits & Burnt Ends
- Peanut Sesame Honey BrittleÂ by Sueâ€™s Nutrition Buzz
- Granola Bars with Dried FruitÂ by The Wimpy Vegetarian
- Jamaican Blue DrawersÂ by Lovely Pantry
- Mini Classic Key Lime PiesÂ Â by In the Kitchen with KP
- Donuts: ReduxÂ by Kelly Bakes
- Hot Lemon Curd SoufflÃ©sÂ by Food Lust People Love
- Popcorn with truffle oil and asiago cheeseÂ by Ruffles & Truffles
Join theÂ #SundaySupperÂ conversation on twitter each Sunday.Â 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#SundaySupperÂ hashtag and remember to include it in your tweets to join in the chat. Donâ€™t forget to also check out ourÂ #SundaySupper Pinterest boardÂ for more fabulous recipes and food photos.
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