These ultra-thin egg crepes make a perfect light breakfast. Or pair one with a simple green salad and serve for brunch or lunch. “The egg is simply a light envelope for whatever you want to put inside,” says cookbook author and runner Patricia Wells. If you don’t have spinach and mushrooms on hand, any combination of vegetables, cheese, and herbs will work.
Jump to RecipeInstructions :
1: In a large nonstick pan, heat 1 teaspoon of the oil over medium heat. Add the mushrooms and salt and cook for 3 minutes. Remove mushrooms from the pan and set aside to drain.
2: In the same pan over medium heat, combine the spinach and 2 tablespoons of the water. Cover and cook for 2 minutes, or until wilted. Drain, chop, and season to taste with salt and nutmeg.
3: Crack 1 egg into a bowl and lightly beat with a fork. Add the remaining 1 tablespoon water.
4: Raise the heat under the same pan to medium-high and add ½ teaspoon of the oil. Add the beaten egg, tilting the pan to evenly spread. Cook for 2 minutes, or until the egg is just set, being careful not to overcook it. Remove the pan from the heat. Place half of the mushrooms, spinach, herbs, and cheese on the crepe. Fold the sides of the crepe over the filling. Season to taste with salt and pepper. Repeat with the second egg.
Mushroom And Spinach Crepes
Ingredients
- 2 teaspoons extra-virgin olive oil
- 6 large mushrooms thinly sliced
- 1/8 teaspoon salt plus more to taste
- 8 ounces fresh spinach
- 3 tablespoons water
- Freshly grated nutmeg
- 2 eggs at room temperature
- 2 teaspoons chopped mixed fresh herbs
- 2 tablespoons freshly grated Parmesan cheese
- Ground black pepper
Instructions
- In a large nonstick pan, heat 1 teaspoon of the oil over medium heat. Add the mushrooms and salt and cook for 3 minutes. Remove mushrooms from the pan and set aside to drain.
- 2: In the same pan over medium heat, combine the spinach and 2 tablespoons of the water. Cover and cook for 2 minutes, or until wilted. Drain, chop, and season to taste with salt and nutmeg.
- Crack 1 egg into a bowl and lightly beat with a fork. Add the remaining 1 tablespoon water.
- Raise the heat under the same pan to medium-high and add ½ teaspoon of the oil. Add the beaten egg, tilting the pan to evenly spread. Cook for 2 minutes, or until the egg is just set, being careful not to overcook it. Remove the pan from the heat. Place half of the mushrooms, spinach, herbs, and cheese on the crepe. Fold the sides of the crepe over the filling. Season to taste with salt and pepper. Repeat with the second egg.