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crepes 4x6

Mushroom, Spinach & Gruyère Crépes with Hollandaise Sauce

BY Stefan Marais

A dish that will delight even the strictest food critic!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 30 mins
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Hollandaise Sauce
5 Tbsp (75 ml) cold water
2 Tbsp (30 ml) hollandaise reduction (see notes) or 1 Tbsp (15 ml) white wine vinegar
4 free range egg yolks
250 g tepid clarified butter (see notes)
Pinch of salt
Juice of ½ lemon

Crépes
4 eggs, lightly beaten
1 litre full cream milk
2 Tbsp butter, melted
500 g plain flour
½ tsp (2.5 ml) salt
butter for frying

Filling
6 large brown mushrooms, wiped clean and thinly sliced
50 g butter, diced
2 garlic cloves, peeled and crushed
200 g of baby spinach leaves,washed
100 g Gruyère cheese
Sea salt and freshly ground black pepper

Hollandaise Sauce
Place the water and hollandaise reduction into a bowl that will fit over a small saucepan and whisk in the egg yolks. Bring a little water to the boil in the small saucepan and place the bowl on top to create a double boiler.

Constantly whisk the mixture, keeping the whisk in contact with the base of the bowl. It should take about 8 minutes for the mixture to become smooth and creamy.

Remove the bowl from the heat and gently trickle in the tepid butter, whisking constantly. Season with salt, taste and stir in the lemon juice, if needed.  

Crépes
Mix the eggs, milk and melted butter together and reserve. Sift the flour and salt into a bowl and slowly pour the liquid mixture in, whisking all the time until you have a smooth batter. Cover and refrigerate for at least 20 minutes.

Heat a non-stick pan over a medium heat. Melt a small knob of butter in it before pouring enough batter into the pan to just cover the base of the pan and swirl around.

Cook for about 1 minute, turn and cook the other side for a further minute or until lightly golden. Stack the crepes onto a plate and reserve – make 12 crépes for 4 main courses.

Filling
Warm a large sauté pan over a moderate heat. Melt the butter in the pan and add the mushrooms. Sauté until the mushrooms are soft, add the garlic and season with salt and pepper.

Add the baby spinach to the pan (it will only take a minute or two for the spinach to start to break down) and sauté mixing everything in the pan thoroughly.

Once the spinach is cooked, remove from the heat and grate the gruyere cheese into the pan, mixing all of the ingredients together.

To assemble the dish
Preheat the oven to 160 °C.

Divide the crépe filling equally between 12 crepes, rolling each crepe into a tight cylinder. Trim the edges of the crepes and warm in a low oven for 5 minutes.

Place 3 crepes on each plate and cover with the hollandaise. Using a blowtorch, gently gratinate the sauce and serve. If you don’t have a blowtorch, the sauce can be gratinated under a very hot grill or you can serve the dish as is.

Notes:
Hollandaise reduction is a reduction of white wine vinegar, white wine, white peppercorns, bay leaves, diced shallots and tarragon reduced by half and strained – if this is too much effort, just replace the reduction with one tablespoon of white wine vinegar.

To make clarified butter
Melt the butter very gently over low heat and ladle the clear liquid through a tea strainer, leaving the milky deposits (milk solids) in the bottom of the pan.