Spinach and Roquefort Cheese Crepes
45 min
Sezamo
Ingredients
Preparation method
Ingredients overview
- 200 g all-purpose wheat flour 000
- 300 ml semi-skimmed milk 1.5% fat
- 2 chicken eggs size M
- 1 pinch + 1/2 teaspoon ground nutmeg
- 6 g iodized table salt (for batter and filling)
- 55 g clarified ghee butter (for batter and frying)
- 500 g fresh baby spinach
- 80 g shallot
- 18 g fresh garlic
- 200 g brown champignon mushrooms
- 200 g Roquefort cheese
- 40 g fresh thyme (a few sprigs)
- 1 g ground black pepper
Preparing the Crepes
In a large bowl, mix the flour, milk, eggs, a pinch of nutmeg, half of the salt, and 40 g of melted butter. Use a whisk or a mixer to homogenize the mixture until smooth. Heat a non-stick pan over medium heat, grease it with a little clarified butter, and pour in a ladleful of batter. Rotate the pan to spread the batter evenly over the entire surface. Cook the crepe for approximately 1 minute on each side until golden. Repeat the process until all the batter is used.
Preparing the Filling and Serving
Finely chop the shallot, wash the spinach, and roughly chop it. Clean the mushrooms and slice them thinly. In a pan, melt the remaining clarified butter (15 g) and sauté the shallot until golden. Add the mushrooms and freshly chopped thyme, allowing them to soften. Gradually add the spinach and wait for it to reduce in volume. Incorporate the crushed garlic and the remaining nutmeg, then season with the rest of the salt and pepper. Cook everything together for about 5 minutes. If the mixture releases too much liquid, drain it before filling the crepes.
On each crepe, place a portion of the spinach and mushroom mixture, then sprinkle with pieces of Roquefort cheese. Fold the crepes into quarters and serve them warm.
Nutritional values
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40 min
Under an hour
