A batch of these thin, savory pancakes with pan-roasted mushrooms, a handful of fresh garden herbs and spoon or two of creamy chèvre will make you reconsider your sweet crepes recipes. This filling and healthy breakfast or brunch will have you singing! Everyone, especially vegetarians, will love this delicious and fun meal idea.
Servings: 12 crepes
- 4 eggs
- 1 1/2 cups milk
- 1 cup water
- 1 tsp sea salt
- 1 tsp black pepper
- 2 cups Flour
- 6 Tbsp melted butter (or olive, avocado, or coconut oil)
- 1 Tbsp fresh oregano, chopped
- 1 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, chopped
- 6 Tbsp goat cheese, softened
- 6 Tbsp cream cheese, softened
- 2 Tbsp coconut oil
- 2 garlic cloves, minced
- 3 green onions (greens & bulbs), chopped
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- 3 cups chopped greens (spinach, kale, or beet)
- 1 Tbsp lemon juice
- 2 lbs mushrooms (shiitake, portobello, or button)
- extra herbs or chives for garnish
Place all crepe ingredients in blender and pulse until everything is finely chopped and well-mixed.
Place blender jar in refrigerator and chill for at least one hour or up to 48 hours.
Heat a medium-sized cast iron pan. Pour a 1/4 cup of the crepe mixture into the middle of the hot pan. Gently swirl to evenly distribute batter. Cook for 1 minute, then carefully flip with spatula. Cook 10 seconds on other side. Then remove and lie flat on cutting board, plate, or cooling rack.
In a small bowl, mix two cheeses together. Set aside.
Heat coconut oil in a cast iron or sauté pan over med-high heat. Add garlic, onion, salt and pepper. Heat just until garlic begins to brown, about 1-2 minutes.
Add greens to the hot pan. Cook until they are tender, but not mushy. This will be just a few seconds of stirring in pan. Remove mixture from pan and set aside.
Reusing the same pan (wipe it clean), heat to med-high again. Place mushrooms into dry pan. Gently stir for 3-5 minutes until mushrooms soften, being careful not to let them stick. Set aside.
To assemble crepes, place 1 Tbsp. softened cheese in center of crepe. Top with 1-2 tablespoons of sautéed veggies and a tablespoon of mushrooms.
Carefully stretch one side of crepe over the filling and then tuck it under. Roll once to close the crepe. Repeat until crepes and filling are finished.
Garnish with chives or herbs. Serve warm or room temperature.