Savory Crepes with Spinach, Artichoke Hearts and Jarlsberg

🧂 Ingredients

• 1 cup all-purpose flour

  5 oz
• 10 oz milk
• 2 large eggs
• 1 tbsp butter

  melted
• ¼ tsp salt

  ½ tsp if kosher flake
• ¼ cup shallot or onion

  minced
• 1 tbsp butter
• ½ tsp sea salt or Himalayan pink salt

  to taste
• 1 cup quartered artichoke hearts

  (canned, or fresh steamed) chopped
• 8 oz fresh spinach

  washed and rough chopped
• ½ cup heavy cream
• 1 scant pinch nutmeg

  fresh grated if possible
• TT black pepper

  fresh ground, to taste
• 1½ cup Jarlsberg cheese

  grated (can sub. Gruyere or Emmental)
• ½ cup mozzarella or Monterey jack cheese

  grated
• minced chives, parsley, cheese, or bechamel

  optional

Instructions

• 1 Combine all batter ingredients in a blender or whisk thoroughly in a medium
  bowl. Let batter rest for at least 10 minutes to hydrate flour for a tender
  crepe (can make ahead and refrigerate overnight).
• 2 Heat well-seasoned crepe pans (I use carbon steel crepe pans, but a nonstick
  omelette pan or cast iron will do in a pinch) over med-high heat.
• 3 Add a dab of butter to the pan, swirl to melt and cover, and ladle in just
  enough batter to coat the bottom of the pan (for my 6" pans, that's a scant 4 oz
  ladle). Rotate the pan with a roll of the wrist to distribute the batter over
  the entire pan. It's ok if there are "lacy" holes in the crepe and around the
  edges.
• 4 When the crepes are bubbly around the edges and the batter is mostly set (it
  will be drier than an American pancake), use a thin flat or offset spatula,
  crepe stick, or a deft flick of the wrist to flip the crepe. The second side
  will cook very quickly.
• 5 Stack the crepes on a plate and keep warm. You can refrigerate or freeze any
  extra crepes- you may want to layer with waxed paper so they don't stick. Wrap
  them well in saran, a ziplock, or tightly sealed container so they don't dry
  out.
• 6 Sweat the onion or shallot in butter & salt in a medium saute or cast iron pan
  over med heat until they are translucent and sweet.
• 7 Mix the cheeses in a mixing bowl and set aside.
• 8 Add the rough chopped artichoke hearts and saute until the moisture evaporates.
• 9 Toss in the fresh spinach and let it wilt and stir gently as the moisture
  evaporates.
• 10 Add the cream and a grating of fresh nutmeg and black pepper and simmer on low
  heat until the cream reduces slightly.
• 11 Distribute the filling among the crepes, top with the grated cheeses, and either
  roll or fold in quarters. You can top with a sprinkle of cheese and melt the
  cheese under a broiler, with bechamel, or simply sprinkle with minced chives or
  parsley.

Nutrition Info