Savory Spinach Crepes with Sautéed Mushrooms

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When I was on study abroad several years ago, my roommates and I frequented  a handful of restaurants semi-regularly, one of which was a creperie in Dublin’s city center. Like many that cater to the brunch crowd, this was an order at the counter establishment, and all the cooking was done just to the right of the till, behind the counter. I remember watching each time as the cook spread buckwheat or regular batter across the big crepe pan, let it sizzle, flipped, and then added toppings. Ever the one to favor vegetables, I often reverted to the menu options that leaned heavily towards spinach and mushrooms.

 

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Like in years past, The Recipe Redux challenged us to Grab a Book and Cook this month and because I wouldn’t want to break from tradition too terribly much, I reached for my newest Green Kitchen Stories cookbook and found a recipe on page 127 I’ve been tweaking for quite some time. I had even transferred my version to a word document, dated last from July. Of course it was a quick and savory green crepe recipe, leaning heavily on spinach and mushrooms. Apparently my preferred crepe flavors have changed remarkably little in all these years.

David and Luise use rice flour and eggs in their crepes, and then they dress them up with an extra step of tahini, apple, and garbanzo salad. I never did favor that particular combination, the extra step involved, or the heavy egg flavor that came through, as I’m often particular about how and when I’ll take my eggs. Instead, I tweaked the recipe over time to include buckwheat, garbanzo or garbanzo/fava flour for extra protein without another topping, and aquafaba as an egg alternative.

Being quick and easy, these are weeknight friendly and the batter will keep for a couple days in the fridge if needed. As an extra note for those who have allergy/intolerance restrictions or prefer to avoid purchasing unnecessary ingredients, I realized a few months back that my favored buckwheat flour was no longer being milled in a gluten-free facility. I tend to opt for metrics when working with flours anyway, and if you do too and have a semi well-stocked pantry and a coffee grinder, unroasted buckwheat groats (not kasha) will grind into a fine flour as quick as can be and doing so mostly skips the gluten-contamination issue. I also tend to keep leftover aquafaba (chickpea cooking water) in the freezer for occasions that call for quick crepe meals like this one, but if you’re partial to eggs and/or have flax or chia, those options work as well.

 

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Savory Spinach Crepes with Sautéed Mushrooms
, serves 3-4
adapted from Green Kitchen at Home

Crepe batter

¾ cup / 112 g buckwheat flour
¾ cup / 112 g garbanzo or garfava flour
6 Tbs. aquafaba (or 2 eggs, or 2 Tbs. ground flax or chia plus 6 Tbs. water)
2 cups / 500 ml non-dairy milk
1 cup / 250 ml water
a pinch of sea salt
1 1/2 cups fresh spinach, rinsed
1-2 tsp. coconut oil, for sautéeing

Mushrooms
1 lb./450 g mushrooms, cleaned and thinly sliced
2 cloves garlic, minced
1 Tbs. coconut oil
a couple sprigs fresh or dried thyme
salt and pepper

Optional Accompaniments
plain coconut yogurt
additional spinach
toasted sunflower seeds

  • Place the crepe ingredients in a large mixing bowl and blend, using a hand (immersion) blender, until smooth and green. Alternatively, mix the batter ingredients together in a blender. Refrigerate for about 30 minutes while you prep and cook the mushrooms.
  • For the mushrooms, heat a large sauté pan over medium-high heat. Add coconut oil, garlic, sliced mushrooms, thyme, and a couple pinches of salt and pepper. Cook until the mushrooms are soft and glistening, about 8-10 minutes, stirring occasionally. Remove from heat and set aside while cooking the crepes.
  • To cook the crepes, heat an 8 inch (20 cm) sauté pan over medium heat. Add a pinch of oil and when it is melted, about 1/3 cup (80 ml) of the crepe batter. Tilt the pan until the batter is evenly distributed. Cook for 2-3 minutes per side, until each crepe is golden and can be turned easily. Repeat with the remaining batter until all the crepes are cooked. There will be about 12 in total. Place the finished crepes on a plate in the oven on the lowest setting while cooking the remaining batter.
  • To serve, top each crepe with yogurt, if desired, and mushrooms. Feel free to add a small handful of additional spinach and/or some toasted sunflower seeds alongside to round out the meal.

If you’re of the mind, check out past December Recipe Redux posts:
Toasted Oat Porridge with Chamomile, Walnuts + Spiced Apples, from Chefs on the Farm
Chili with Chocolate and Walnuts, from Green Kitchen Travels
Quinoa + Chorizo Wintry Salad, from Vegetarian Everyday

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israeli spiced tomatoes + pesto beans on toast

israeli spiced tomatoes + pesto beans on toast

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A good longtime friend reminded me recently of all the music we listened to in highschool while driving back country roads home at too fast speeds (and more than likely trying to beat the train). I guess I was often the go-to to for music in those days, and thanks to me thinking my big brother was pretty cool, I swung our listening preferences to the heavy-metal-and-lots-of-it-really-loud most of the time. Prior to that I was a big fan of Britney and all her friends, and now to this day I’ll listen to just about anything if I consider it music but have had We Are Messengers and The Digital Age on repeat for most of the last year. They’re basically my preferred pre-trail run jam.

Oh and Britney. Because she knows how to motivate a girl through a Friday afternoon strength session when nothing else will.

 

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In other ramblings, lately I’m into making weeknight meals a little more time-intensive and switching weekends to simple, easy, and quick. I was accused recently of reverting strongly to my Irish/British roots when it comes to my choice of quick, convenient comfort food since I always end up with some version of beans on toast. I let my tomato plants grow a couple weeks longer than planned and the result is this recent favorite. Inspired by Joshua McFadden’s Six Seasons, it has spiced-rubbed tomatoes, basil/walnut pesto, and quick chickpeas tossed with parsley and balsamic, all on top the gluten-free sourdough I’ve been working on all summer. (Each successive loaf is turning out nicer and nicer and it makes me so so excited)!

 

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Israeli spiced tomatoes + pesto beans on toast, serves 2
I’ve been getting a lot of questions lately about quick and simple meals, and some version of this is definitely my go-to. I usually have cooked chickpeas or other beans in the fridge ready to go, pesto in the freezer, and when I’m super lucky, fresh bread (or frozen) to round it out. When I’m feeling extra lazy // need a decent meal quick, pesto on toast with a fried egg and quick pesto-dressing tossed greens also does the trick. 

1/2 tsp. sumac
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/8 tsp. red pepper flakes
sea salt and freshly ground black pepper
1 clove garlic, minced
1 large or two small tomatoes, sliced
1 cup cooked chickpeas
1 Tbs. balsamic vinegar
a small handful of parsley and/or basil, minced
1/4-1/3 cup pesto
4 slices whole-grain ‘rustic’ bread of choice- a sturdier loaf holds up better

  1. Mix the sumac, coriander, cumin, red pepper flakes, 1/2 tsp. salt, a pinch of black pepper, and the garlic in a little dish. Slice the tomatoes and lay out on a flat baking pan or plate. Rub the spice mixture all over them and let them sit while you prep the rest, and up to an hour.
  2. In another small bowl, toss together the chickpeas, vinegar, and minced herbs. Season lightly with salt and black pepper, taste and adjust the seasoning.
  3. To serve, toast the bread, warm the pesto, and then top the toast with pesto, tomato slices, and the chickpeas.