Recipe Image
Servings:
4
Savory Crepe Rolls
Spinach and mushroom stuffed crepe, topped off with an egg, all rolled up like a savory cinnamon roll.
Total Time
1hr 40min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
4
Ingredients
Crepes
•
2
Farmhouse Eggs® Large Brown Eggs
•
1/4
tsp
Salt
•
1
cup
Unbleached All Purpose Flour
or Gluten-Free Flour
•
1 1/4
cups
Whole Milk
•
to taste
Butter
, melted
Mushroom Spinach Filling
•
2
Tbsp
Olive Oil
•
4
cups
Baby Bella Mushrooms
, sliced
•
2
Tbsp
Minced
Shallots
•
1
tsp
Minced
Garlic
•
1
tsp
Fresh Thyme Leaves
•
1
tsp
Rosemary Leaves
•
1 1/2
Tbsp
Unsalted Butter
•
1/2
Lemon
, juiced
•
7
cups
Fresh Baby Spinach
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/2
cup
Crumbled Feta Cheese
Crepe Roll Assembly
•
2/3
cup
Parmesan Cheese
, finely sliced
•
5
Farmhouse Eggs® Large Brown Eggs
, divided
•
to taste
Fresh Chives
, finely sliced
•
to taste
Sea Salt Flakes
Cooking Instructions
1.
Combine the
Farmhouse Eggs® Large Brown Eggs (2)
,
Salt (1/4 tsp)
,
Unbleached All Purpose Flour (1 cup)
, and
Whole Milk (1 1/4 cups)
in a blender until well mixed. Let stand for 1 hour. The mixture should then be the consistency of heavy cream.
2.
Heat a nonstick skillet over medium-high heat. Brush with the
Butter (to taste)
, then pour 1/4 cup of batter into the skillet, swirling the pan to coat the bottom evenly.
3.
Fully cook until golden on one side, then flip and cook 30 seconds more. Remove to a plate and continue with the remaining batter to make a total of 8 crepes.
4.
Heat the
Olive Oil (2 Tbsp)
in a large skillet over medium-high heat, then add the
Baby Bella Mushrooms (4 cups)
and cook until reduced in size, stirring occasionally, about 5 minutes.
5.
Add in the
Shallots (2 Tbsp)
,
Garlic (1 tsp)
,
Fresh Thyme Leaves (1 tsp)
,
Rosemary Leaves (1 tsp)
, and
Unsalted Butter (1 1/2 Tbsp)
.
6.
Stir to combine, about 30 seconds. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and add the juice of the
Lemon (1/2)
.
7.
Add the
Fresh Baby Spinach (7 cups)
and let it wilt. Stir to mix, then remove from heat.
8.
Preheat oven to 425 degrees F (220 degrees C) and place the rack in the lowest row of the oven.
9.
On a clean work surface, overlay two crepes by 3 inches, then spoon 3 large tablespoons of mushroom mixture in a row in the center of the crepes. Distribute
Crumbled Feta Cheese (1/2 cup)
on top of the filling.
10.
Beat
Farmhouse Eggs® Large Brown Egg (1)
a small bowl, then brush all corners of the crepes with the egg wash.
11.
Gently roll the crepes into a log, then roll the log into a coil shape. Repeat with the remaining crepes and filling.
12.
Place the rolls in a 10-inch cast-iron pan and gently make a divot in the center of each crepe roll with the back of a spoon.
13.
Brush with egg wash and sprinkle generously with the
Parmesan Cheese (2/3 cup)
.
14.
Carefully crack one
Farmhouse Eggs® Large Brown Eggs (4)
into each divot.
15.
Bake for 13 to 15 minutes or until the egg whites are opaque but the yolks are still runny. The crepes should be crispy and golden on the outside.
16.
Sprinkle with
Fresh Chives (to taste)
and
Sea Salt Flakes (to taste)
and serve immediately.
Nutrition Per Serving
CALORIES
562
FAT
30.8 g
PROTEIN
30.3 g
CARBS
41.4 g
