Stuffed Savory Crêpes

Two savory crêpes on a plate with one that has been broken open with mushrooms and spinach spilling out of it.

Course: Brunch

Cuisine: French

Prep Time: 40

Cook Time: 1

Total Time: 1 40

Servings:

Calories: 740kcal

Author: Kris Longwell

Stuffed Savory Crêpes are loaded with sautéed mushrooms, spinach, and slices of Italian sausage. All topped with a luxurious cheesy mornay sauce. Brunch perfection.

Print Recipe

Equipment

1 9-inch non-stick skillet or crêpe maker

Ingredients

For the Crêpes

1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon black pepper
4 eggs
¾ cup whole milk
¾ cup heavy cream
3 tablespoon unsalted butter
Canola oil

For the Filling

3 links Italian sausage sweet or hot
1 cup beef stock
10 oz fresh spinach washed clean
2 tablespoon unsalted butter divided
1 shallot finely chopped
16 oz mushrooms button, chopped

For the Mornay Sauce

5 tablespoon unsalted butter
5 tablespoon flour
2 cups whole milk
1 cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
Pinch cayenne pepper
¼ teaspoon nutmeg
1 cup Gruyere cheese grated
½ cup Parmesan cheese grated

Instructions

Make the Crêpes

In a large bowl, whisk together the flour, salt, and pepper.
1 cup all-purpose flour, ¼ teaspoon salt, ⅛ teaspoon black pepper
In another bowl, whisk together the eggs, milk, and cream.
4 eggs, ¾ cup whole milk, ¾ cup heavy cream
Vigorously whisk in half of the wet mixture into the dry ingredients until smooth. Next, whisk in the rest of the liquid mixture until completely smooth. Place the batter into the refrigerator for at least 30 minutes, or up to 12 hours (covered).
Strain the batter through a fine mesh sieve into a bowl. Melt 2 tablespoon of butter and stir it into the batter.
3 tablespoon unsalted butter
Heat an 8 or 9-inch non-stick skillet over medium-low heat. Ladle ¼ cup of the batter into the skillet and swirl the skillet until you create a thin circle. Cook until set and slightly browned on the bottom, about 1 to 2 minutes. Flip and cook for another minute or so.
Canola oil
Transfer to a plate and continue making crêpes. Place wax or parchment paper between each crêpe.

Prepare the Filling and the Sauce

In a large skillet over medium heat, add the sausage links and ½ cup of beef stock. Cook, stirring occasionally, until browned and fully cooked, adding more stock as needed, about 6 to 8 minutes. Set aside
3 links Italian sausage, 1 cup beef stock
Meanwhile, bring a large pot of water to a boil. Add the spinach and cover the pot. Cook until wilted, about 2 minutes. Drain the spinach. When cool enough to handle, squeeze the excess water from the spinach and then roughly chop it. Set aside.
10 oz fresh spinach
Melt 2 tablespoon butter in a skillet over medium heat. Add the shallot and cook until soft, about 3 to 4 minutes. Add the chopped mushrooms and cook until soft, slightly browned, and starting to release liquid. Stir in a healthy pinch of salt and pepper. Set aside.
2 tablespoon unsalted butter, 1 shallot, 16 oz mushrooms
In another skillet, heat the remaining 5 tablespoon of butter over medium heat. Add the flour and stir to combine. Cook for 1 minute.
5 tablespoon unsalted butter, 5 tablespoon flour
Whisk in the milk and continue whisking and stirring until smooth and slightly thickened, about 2 to 3 minutes.
2 cups whole milk
Stir in the heavy cream, ⅓ teaspoon salt, ¼ teaspoon pepper, cayennes, and nutmeg. Stir until fully combined.
1 cup heavy cream, ½ teaspoon salt, ¼ teaspoon black pepper, Pinch cayenne pepper, ¼ teaspoon nutmeg
In a bowl, add the sausage, spinach, and mushrooms. Pour in about ½ cup of the sauce and stir. Hold onto the remaining sauce.

Assemble the Dish

Preheat your oven to 350°F.
Add the gruyere to the remaining sauce and stir until melted, over medium heat.
1 cup Gruyere cheese
Ladle a thin layer of the sauce to the bottom of a buttered 9"x13" dish.
On a cutting board, lay out a crêpre. Spoon about ½ cup of the filling down the middle and then roll the crêpe up.
Place filled crêpe in the prepared baking dish and repeat with the remaining crêpes.
Spoon the Mornay sauce over the tops of the crêpes. Top with the Parmesan cheese.
½ cup Parmesan cheese
Bake for 20 minutes, or until the sauce is bubbly and the edges of the crêpes are slightly browned.
Remove from the oven and garnish with chives. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.

The crêpe batter can be made and chilled for up to 12 hours. The prepared crêpes can be made up to 24 hours in advance.

The filling components can be made up to 12 hours in advance. Keep covered and chilled in the fridge for up to 12 hours before assembling.

Leftovers can be reheated in the microwave or oven until warmed. They are delicious the next day!

Nutrition