Prep Time: 1 hr | Cook Time: 40 mins | Servings: 4
These crepe rolls are almost like savory cinnamon rolls, except they are filled with spinach, and mushrooms and topped with an egg.
Ingredients
Crepes:
1 1/4 (or more) cups whole milk
2 large eggs
1 c. unbleached all-purpose flour
Melted butter
1/4 tsp salt
Filling:
4 c. (24 oz.) mushrooms, sliced
2 tbsp olive oil
1 1/2 tbsp unsalted butter
2 tbsp minced shallots
1 tsp minced rosemary needles
1/2 lemon, juiced
7 c. baby spinach
Sea salt and freshly ground pepper, to taste
1 1/2 tsp minced garlic
1 1/2 tsp fresh thyme leaves
To Assemble:
6 oz. Parmesan, finely grated
5 large eggs, divided
1/2 c. fresh goat cheese
Large-flake sea salt, such as Maldon
Chives
How to make Crepe Rolls
Crepes:
Step 1: Whisk the eggs and salt in a large bowl. To make a paste, slowly stir in the flour, then, add the milk little by little. Into a medium bowl, strain the mixture and allow it to stand for about an hour.
Step 2: Add more milk if needed 1 tbsp at a time until your batter has a heavy whipping cream consistency.
Step 3: Brush butter on the bottom of a hot nonstick skillet on medium-high heat. Pour in 4 tbsp of the batter, swirling the pan to evenly coat the bottom.
Step 4: Once fully cooked and one side is golden, flip the crepe and cook the other side for another 30 seconds. To a plate, transfer the crepe and cook the rest of the batter.
Filling:
Step 6: In a large skillet, heat the oil over high heat. Once hot, add the mushrooms and cook for about 5 minutes until reduced in size, stirring often. Then, add the shallots, garlic, thyme, rosemary, and butter. Stir and cook for another 30 seconds. To taste, season with salt and pepper. Then, squeeze in the lemon juice.
Step 7: Fold in the spinach until wilted. Then, take the skillet off the heat.
To Assemble:
Step 8: Prepare the oven. Preheat it to 425 degrees. In the lowest row of the oven, place the rack.
Step 9: Overlay two crepes by 3 inches on a clean work surface. In a row in the middle of the crepes, spoon 3 large tbsp of the mushroom mixture.
Step 10: On top of the filling, crumble 2 tbsp of goat cheese. In a small bowl, beat an egg. Brush the egg wash on all the corners of the crepes.
Step 11: Into a log, gently roll the crepes, then roll it into a coil shape. Do the same with the rest of the crepes and filling.
Step 12: In a 10-inch cast-iron pan, place the rolls and brush them with the egg wash. On top, sprinkle the Parmesan. Using the back of a spoon, gently create a divot in the middle of each crepe. Into each divot, crack an egg.
Step 13: Place in the preheated oven and bake for about 10 to 15 minutes or until the egg whites are opaque, but the yolks are still runny. At this point, the crepes should be super crispy and golden on the outside.
Step 14: Serve the Crepe Rolls right away garnished with some chopped chives and salt. Enjoy!
Crepe Rolls
Ingredients
- Crepes:
- 1 1/4 or more cups whole milk
- 2 large eggs
- 1 c. unbleached all-purpose flour
- Melted butter
- 1/4 tsp salt
- Filling:
- 4 c. 24 oz. mushrooms, sliced
- 2 tbsp olive oil
- 1 1/2 tbsp unsalted butter
- 2 tbsp minced shallots
- 1 tsp minced rosemary needles
- 1/2 lemon juiced
- 7 c. baby spinach
- Sea salt and freshly ground pepper to taste
- 1 1/2 tsp minced garlic
- 1 1/2 tsp fresh thyme leaves
- To Assemble:
- 6 oz. Parmesan finely grated
- 5 large eggs divided
- 1/2 c. fresh goat cheese
- Large-flake sea salt such as Maldon
- Chives
Instructions
- Crepes:
- Whisk the eggs and salt in a large bowl. To make a paste, slowly stir in the flour, then, add the milk little by little. Into a medium bowl, strain the mixture and allow it to stand for about an hour.
- Add more milk if needed 1 tbsp at a time until your batter has a heavy whipping cream consistency.
- Brush butter on the bottom of a hot nonstick skillet on medium-high heat. Pour in 4 tbsp of the batter, swirling the pan to evenly coat the bottom.
- Once fully cooked and one side is golden, flip the crepe and cook the other side for another 30 seconds. To a plate, transfer the crepe and cook the rest of the batter.
- Filling:
- In a large skillet, heat the oil over high heat. Once hot, add the mushrooms and cook for about 5 minutes until reduced in size, stirring often. Then, add the shallots, garlic, thyme, rosemary, and butter. Stir and cook for another 30 seconds. To taste, season with salt and pepper. Then, squeeze in the lemon juice.
- Fold in the spinach until wilted. Then, take the skillet off the heat.
- To Assemble:
- Prepare the oven. Preheat it to 425 degrees. In the lowest row of the oven, place the rack.
- Overlay two crepes by 3 inches on a clean work surface. In a row in the middle of the crepes, spoon 3 large tbsp of the mushroom mixture.
- On top of the filling, crumble 2 tbsp of goat cheese. In a small bowl, beat an egg. Brush the egg wash on all the corners of the crepes.
- Into a log, gently roll the crepes, then roll it into a coil shape. Do the same with the rest of the crepes and filling.
- In a 10-inch cast-iron pan, place the rolls and brush them with the egg wash. On top, sprinkle the Parmesan. Using the back of a spoon, gently create a divot in the middle of each crepe. Into each divot, crack an egg.
- Place in the preheated oven and bake for about 10 to 15 minutes or until the egg whites are opaque, but the yolks are still runny. At this point, the crepes should be super crispy and golden on the outside.
- Serve the Crepe Rolls right away garnished with some chopped chives and salt. Enjoy!
