Mom's Savory Crepes

A Taste of France in My Kitchen

My love affair with food began not in a fancy restaurant, but in the humble kitchens of my childhood. My mother, a woman of simple tastes and boundless energy, taught me the joy of creating something delicious from scratch. Years later, this passion led me to the charming village of Eze, perched high on the French Riviera. The winding stone streets, the breathtaking views, and the aroma of fresh bread filled the air. I expected to find culinary delights in every corner, and I wasn't disappointed, but I found something unexpectedly special – a savory crepe. It wasn't the sugary, sweet crepe you often find in American diners; oh no, this was a symphony of flavors, a delicate balance of earthy mushrooms, creamy brie, and vibrant spinach, all nestled in a perfectly golden crepe. The memories of that first bite, the taste explosion, the feeling of utter bliss, are still vivid in my mind. It was an experience, more than just a meal, a culinary journey in a single bite.

The crepe itself is simplicity at its finest. Light, delicate, and slightly crisp, it acts as the perfect vessel for the exquisite filling. I remember my attempt to replicate those French crepes; It felt like magic - the effortless swirl of the batter in the pan, the delicate browning, the subtle aroma that filled the air – and of course, the anticipation of the first bite, which always brought back that unforgettable taste of Eze. The secret, I believe, lies in taking your time, letting the batter rest, and allowing the heat to gently coax the flavors to perfection. It's a process that's both meditative and deeply satisfying. This recipe is more than just a way to prepare a delicious meal; it's a way to savor moments, to bring a touch of France to my everyday life, and to share a piece of my culinary journey with you. The taste transports me back to that charming village, where every bite is a memory, and every memory is a taste.

The filling, a delightful blend of earthy shiitake mushrooms (although other varieties work just as well), rich brie, and slightly wilted spinach, provides the perfect counterpoint to the subtle sweetness of the crepe. The process of assembling the crepe is as much of a pleasure as the final product. Gently layering the ingredients ensures each bite offers a harmonious blend of textures and tastes. It's a simple recipe, but its simplicity belies the depth of flavor. The subtle creaminess of the brie melts into the spinach and mushrooms, creating a symphony of savory indulgence. The recipe lends itself to creativity – you can certainly experiment with different cheeses or vegetables to adapt it to your own taste. The important thing is to enjoy the process and the delicious outcome.

Whether you're a seasoned chef or a beginner in the kitchen, this savory crepe recipe is a must-try. The satisfaction of creating something so delicious from scratch is unmatched, and sharing it with loved ones amplifies the experience. It's a recipe that evokes memories, sparks conversations, and most importantly, brings people together around a table filled with the delicious aroma of homemade crepes. So grab your ingredients, put on some French music, and prepare for a culinary adventure that will take you straight to the charming streets of Eze, one delicious crepe at a time.

Step-by-step

• Melt butter and let cool a bit.
• Sift flour into bowl. Add the eggs and about 1/4 of the milk and whisk, adding the remaining milk about 1/4 at a time. The batter should be fairly runny, not nearly as thick as for pancakes, more like good maple syrup ... adjust with a splash more milk if necessary. Add the melted butter and a pinch of salt. Let sit for an hour (I have skipped this step, or shortened it and it seemed to be okay, but I try to do it).
• Now the fun part! Grease or spray a non-stick pan with a bottom of about 7", then completely wipe out the grease or spray with a paper towel. Put pan somewhere between low and medium heat and wait until drops of water sprinkled on the pan dance around. When the drops have evaporated you're ready to start.
• Give the batter a quick stir and using a 2 oz. ladle or about 1/4 cup measure per crepe pour the batter around the bottom of the pan and at the same time hold the pan by the handle, raise it above the heat and swirl to coat the bottom as evenly as you can ... quickly ... you'll get better with practice! When the edges start to dry, curl and turn golden (less than a minute) flip using a spatula but I've learned to loosen the crepe by slightly knocking the side of the pan on my butcher block counter then flipping with a flick of the wrist. Either way will work. The cooked side should look golden in spots. Peak at the second side to see if done (less than a minute) it should be dry and starting to golden. Remove from pan and set aside (see notes). Repeat with the remaining batter.
• The batter should make between 8 and 12 crepes depending on the thinness of the batter, size of the pan and amount poured.
• Wash and blanch spinach just to wilt. Bagged spinach can be poked with fork and microwaved 30 seconds at a time right in the bag.
• Wash and remove the stems from the Shiitake mushrooms (other mushrooms can keep their stems). Slice and sauté until cooked through.
• Slice the Brie into 1/4" thick slices.
• To assemble, lay Brie in a single layer line down the center of the crepe. Top Brie with an even layer of the mushrooms and top that with a line of the spinach that just nicely covers the Brie and mushrooms. Optionally, they did this in France, sprinkle with some of the cream.
• Fold one side of the crepe over the filling and now roll one more time going in that same direction. The crepe covered filling section should be at the top (you can practically see the Brie through the crepe) and the loose edges of the crepe on the bottom, fold and tuck under any extra crepe so you have a neat little roll.
• Just before serving pop in the microwave 30 seconds at a time just to melt the Brie and heat through, or broil very carefully with the door open and with a close eye on it.
• Enjoy!