Crepes Romaine
Delight your taste buds with Crepes Romaine, a sophisticated yet approachable dish that combines the delicate elegance of homemade crepes with a creamy, savory romaine lettuce filling. Perfectly golden crepes are crafted from a simple batter of all-purpose flour, milk, eggs, and melted butter, then filled with a luscious mixture of sautéed romaine, garlic, heavy cream, and Parmesan cheese. The addition of fresh parsley adds a burst of herbaceous flavor to this indulgent creation. Ideal for brunch, lunch, or a light dinner, these crepes are as versatile as they are delicious. Garnish with extra Parmesan or parsley for an impressive, restaurant-quality presentation.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoon Salt
- 2 cups Romaine lettuce (chopped)
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Butter (for sautéing)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Olive oil (for greasing pan)
Instructions
In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until the batter is smooth and free of lumps. Set aside for 10 minutes to rest.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with olive oil. Pour about 1/4 cup of the batter into the pan, swirling it around to form a thin, even layer. Cook for 1-2 minutes or until the edges begin to lift and the crepe is lightly golden on the bottom.
Carefully flip the crepe and cook for another 30 seconds to 1 minute. Remove the crepe from the pan and repeat with the remaining batter, greasing the pan as needed. Stack the cooked crepes on a plate and cover with a clean kitchen towel to keep warm.
In a large skillet, heat 1 tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the chopped romaine lettuce to the skillet and sauté for 2-3 minutes, until wilted. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and fresh parsley. Simmer for 2-3 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat.
To assemble, take one crepe and place 2-3 tablespoons of the romaine mixture in the center. Fold the crepe in half, then fold it again to form a triangle, or roll it up like a burrito. Repeat with the remaining crepes and filling.
Serve the Crepes Romaine warm, optionally garnished with more parsley or a sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.1 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 465 mg | 36% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
