Prep Time: 1 hr | Cook Time: 40 mins | Servings: 4
I am obsessed with these crepe rolls! Crispy, crunchy crepe rolls stuffed with delicious spinach, and mushrooms mixture topped with an egg. These crepe rolls are almost like savory cinnamon rolls!
2 large eggs
1 1/4 (or more) cups whole milk
1 c. unbleached all-purpose flour
1/4 tsp salt
4 c. (24 oz.) mushrooms, sliced
2 tbsp olive oil
2 tbsp minced shallots
1 1/2 tsp fresh thyme leaves
1 1/2 tsp minced garlic
1 tsp minced rosemary needles
1 1/2 tbsp unsalted butter
Sea salt and freshly ground pepper, to taste
1/2 lemon, juiced
7 c. baby spinach
5 large eggs, divided
1/2 c. fresh goat cheese
6 oz. Parmesan, finely grated
Large-flake sea salt, such as Maldon
How to make Crepe Rolls
Step 1: Beat the eggs and salt in a large bowl. To make a paste, slowly whisk in the flour, then gradually add the milk. Into a medium bowl, strain the mixture and allow it to stand for an hour.
Step 2: If needed, add extra milk, 1 tbsp at a time until the batter reaches a heavy whipping cream consistency.
Step 3: Brush a hot nonstick skillet over medium-high heat with butter. Into the skillet, pour 4 tbsp of the batter. Swirl the pan to evenly coat the bottom.
Step 4: Cook until the first side is golden. Flip and continue to cook the other side for 30 seconds more. To a plate, transfer the crepes and cook the rest of the batter.
Step 5: In a large skillet, heat the oil over high heat. Once hot, add the mushrooms and cook for about 5 minutes, stirring often until reduced in size. Next, add the shallots, garlic, thyme, rosemary, and butter. Stir and cook for another 30 seconds. To taste, season with salt and pepper. Then, squeeze in the lemon juice.
Step 6: Toss in the spinach and allow it to wilt. Once the spinach has wilted, take the skillet off the heat.
Step 7: Prepare the oven. Preheat it to 425 degrees. In the lowest row of the oven, position the rack.
Step 8: Overlay two crepes by 3 inches on a clean work surface. In a row in the center of the crepes, spoon 3 large tbsp of the mushroom mixture.
Step 9: On top of the filling, crumble 2 tbsp of the goat cheese. In a small bowl, whisk an egg, then brush this on all the corners of the crepes.
Step 10: Into a log, gently roll the crepes, rolling the log into a coil shape. Do the same with the rest of the crepes and filling.
Step 11: In a 10-inch cast-iron pan, place the rolls and brush with egg wash. Then, generously sprinkle with Parmesan.
Step 12: In the middle of each crepe roll, gently make a divot using the back of a spoon. Into each divot, crack an egg. Place in the preheated oven and bake for about 10 to 15 minutes or until the egg whites are opaque, but the yolks are still runny, and the crepes are crispy and golden.
Step 13: Before serving, sprinkle the crepes with some chopped chives and salt. Enjoy right away!
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