Let’s talk cold weather sammies. Brassicas are available on the West coast in bushels right now. Turnips, kale, Asian greens, Brussel sprouts, kohlrabi, cabbage. Broccolini is my favorite. It’s related to broccoli but not as strong or woody. Truthfully, I don’t love broccoli. In fact, it’s right up there with rutabagas and sweet potatoes for me. But I do love broccolini. It’s tender, nourishing, and totally cute wrapped up in savory crepes.
Why crêpes? Why the heck not? December is brimming with glitter and gifts and all kinds of swanky. Don’t our healthy, less shiny, more gym-friendly January sandwiches deserve a good dose of fancy? You can pretty much put whatever you want in a crêpe. But as I said – I have a thing for local broccolini right now. And ricotta. And mushrooms. And lemon. Always with the lemon. So that’s what went into mine.
I also make the crêpes tiny – like, no wider than the size of my hand. That way they’re finger food. And I can build bites as I go! More broccolini in this one, more ricotta in that one. You get the idea. And then mush them into your mouth because they. are. delicious.
Savory Crepes Recipe
- non-stick pan
- Frying Pan
For the Batter:
- 1 cup All-Purpose Flour
- Pinch of Salt
- Pinch of Black Pepper
- Pinch of Sugar
- 3 pieces Pastured Eggs
- ¾ cup Buttermilk
- 3 tbsp Butter melted + un-melted butter for cooking
For the Filling:
- 1 lb Fresh Mushrooms any variety you prefer, cleaned with a dry cloth and roughly chopped
- 1 piece Shallot sliced
- 1 piece Large Clove Garlic finely chopped
- Handful of Broccolini woody ends chopped off & stemmy leaves removed and discarded
- Few Sprigs of Thyme stemmed and roughly chopped
- 1 piece Lemon zest
- Fresh Ricotta drained through a fine sieve to remove excess moisture
- Dab of Butter
- Olive Oil Extra Virgin
- Coarse Sea Salt & Fresh Cracked Black Pepper
- Lemon wedges optional
- Prepare the batter: Mix the dry ingredients in one bowl and the wet in another, except for the butter. Then pour the wet into the dry, whisking vigorously until combined and lightly bubbly. Cover and refrigerate until ready to cook - up to 12 hours. Just before cooking, add the melted butter to the batter. Whisk to combine.
- To cook the savory crepes: Place a small to medium-sized non-stick pan over medium heat. Grease it with a bit of butter. Allow it to become hot but not burning. Use a ladle to pour about 1/3 Cup of batter into the center of the pan and twist the pan to move the batter into a thin circle. Cook about a minute or until lightly golden. Flip. Cook a further 45 seconds or so until slightly lighter golden on the second side. Place in an oven-proof pie dish or pan and set in a 200 degree oven to keep warm. Repeat until out of batter.
- When you're about half way through the crepe batter, start cooking the filling. Pre-heat a large frying pan over medium heat. Drizzle with olive oil. When shimmering hot but not smoking, toss in the shallot and garlic. After about a minute or two when they're fragrant but not yet fully cooked through, add the mushrooms and thyme. Season well with salt and pepper and cover to cook for 3-5 minutes or until the water starts to cook out of them. Remove the lid and allow the moisture to cook away and the mushrooms to start to brown.
- As they cook away, bring a large pot of salted water to a boil over high heat. When boiling, toss in the broccolini. Bring it back to a boil and cook about a minute or until the broccolini is just fork tender. Drain and dump into a big bowl of ice water to stop the cooking process and maintain their brilliant green colour.
- Once the mushrooms start getting a fair bit of colour on them, throw in the dab of butter, mix well, and push the mushrooms to one side. Dump the broccolini in the empty side of the pan for 30 seconds just to take the chill off.
- Just before serving, place everything in their own bowls, grate the zest over the ricotta and let people build bites!