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Crepes & Les Amies.

March 6, 2011 by Katie

It’s not often that Carolina and I get to spend time together, face to face. These days our friendship consists of a LOT of gchats. Lame.

But, last week we got to spend quality time making lunch…we thought crepes would be a perfect lunch!

They didn’t disappoint! Seriously tasty. We made sweet and savory crepe filling.

Crepes Recipe

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Combine eggs and flour. Add milk, water, salt and butter. Try to get as many lumps out as possible.

Heat a bit of oil in a skillet at medium heat. Add about 1/4 cup of crepe mixture. Cook for about 90 seconds on each side.

Sweet Filing

Fresh fruit, nutella, whipped cream…you know, all the good stuff! 🙂

Savory Filing

1 Package Portabello Mushrooms, chopped
2 Handfuls of Spinach, chopped (about 4 cups)
2 Shallots, finely chopped
1 Garlic Clove, minced
1/4 TSP Pepper
1/4 TSP Salt
1/4 TSP Complete Seasoning
1/2 TBS Olive Oil
1 Small Ricotta Package
Handful of Cilantro, finely chopped

In a skillet, heat olive oil; add garlic & shallots & cook for 2-3 minutes until translucent. Add the mushrooms, spinach & seasonings & cook for 3-4 minutes until mushrooms are tender & set aside.

In a bowl, mix the ricotta, cilantro & a dash of salt & pepper. You are now ready to assemble.

On a crepe, spread the cilantro ricotta; top with mushroom/spinach mixture & fold!

Love. Love. Love.


Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.

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