Fancy Shmancy Dinner Crepes
Indulge in the ultimate dinner elegance with these "Fancy Shmancy Dinner Crepes," a sophisticated yet approachable recipe that transforms simple pantry staples into a gourmet feast. These delicate, golden crepes are filled with a rich and creamy mixture of sautéed cremini mushrooms, fragrant shallots, and tender baby spinach, all brought together with Parmesan cheese and heavy cream for an unforgettable flavor profile. A drizzle of tangy balsamic glaze and a sprinkle of fresh parsley add the perfect finishing touch, making this dish as stunning to serve as it is delicious to eat. Ready in under an hour, this recipe is perfect for impressing guests or treating yourself to a restaurant-quality meal at home. Keywords: dinner crepes, savory crepes, mushroom spinach crepes, easy gourmet dinner ideas.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.25 cups milk
- 2 large eggs
- 2 tablespoons unsalted butter (melted)
- 0.25 teaspoon salt
- 1 tablespoon olive oil
- 1 shallot (finely chopped)
- 2 garlic cloves (minced)
- 8 ounces cremini mushrooms (sliced)
- 4 cups baby spinach
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons balsamic glaze
- 2 tablespoons fresh parsley (chopped)
- 0.25 teaspoon black pepper
Instructions
In a blender, combine flour, milk, eggs, melted butter, and salt. Blend until smooth, then refrigerate the batter for 15 minutes.
Heat an 8-inch non-stick skillet over medium heat. Lightly grease with butter or cooking spray.
Pour 1/4 cup of the crepe batter into the skillet, swirling to cover the bottom in a thin, even layer. Cook for 1-2 minutes, until the edges begin to pull away. Flip and cook for another 30 seconds. Repeat with remaining batter, stacking crepes on a plate.
In a large skillet, heat olive oil over medium heat. Add chopped shallot and cook for 2 minutes, until translucent.
Stir in garlic and cook for 30 seconds. Add the mushrooms and sauté for 5-7 minutes, until softened and golden.
Add the baby spinach to the skillet, stirring until wilted. Reduce heat to low and stir in heavy cream, Parmesan cheese, and black pepper. Simmer for 2-3 minutes, until the sauce thickens slightly.
Spoon 2-3 tablespoons of the filling into each crepe, folding or rolling them as desired. Place filled crepes on serving plates.
Drizzle with balsamic glaze and garnish with fresh parsley. Serve immediately.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 39.8 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1938 mg | 149% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1845 mg | 39% | |
*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.
