Savory Breakfast Crepes - Jayden Kovarik
Ingredients
- 1 tbsp olive oil
- 1 pou ground pork sausage - sage, Italian, or breakfast
- 10 oz mushrooms, sliced
- 1 ea shallot or small onion, diced
- 1 clove garlic, minced
- 1 tsp dried thyme & parsley, chopped
- 1/4 cup white wine
- 1/2 cup Whipping cream
- 2 cup fresh baby spinach leaves
- 1 pinch salt and pepper to taste
Instructions
- Crepe Batter:
- 1. In a large mixing bowl beat eggs, milk, water, melted butter, and salt. Add flour, beat until smooth. Cover and refrigerate for a minimum of one hour or leave overnight.
- 2. In an 8 in non stick skillet, melt 1 tsp butter over low-medium heat. While pan is heating up, whisk batter together. Pour 2 tbs of batter in center of skillet. Lift and tilt pan to evenly coat pan.
- 3. Cook until top appears dry. Turn and flip over and cook an additional 15-20 seconds. Remove to a wire rack. Repeat with remaining batter adding butter to skillet as needed. When cool, stack the crepes with wax paper or paper towel between layers.
- Filling:
- In a large skillet, heat olive oil over medium heat. Cook choice of ground meat. Once meat is cooked about halfway through, add mushrooms and shallot/onion and sauté until tender. Add garlic and herbs and cook until fragrant. Add white wine and whipping cream and cook until reduced slightly. Add spinach leaves, sauté until wilted. Sprinkle with salt and pepper to taste. Spoon equal portions of mixture into each crepe and roll. Place crepes into a lightly buttered baking dish and place in oven to warm through.
