Savory Crepes Recipe
Unwrap a surprise of flavors with these gourmet Savory Crepes, loaded with the earthy goodness of mushrooms, potatoes, squash, the gentle sweetness of peppers and onions, all crowned with a chimichurri flourish.
Servings: 8 to 10 stuffed crepes
Calories: 132kcal
Ingredients
- 3 tablespoons olive oil divided
- 2 cups quartered brown mushrooms about 7 mushrooms
- 1 1/2 cups diced waxy potato about 4 potatoes
- 1 medium yellow squash diced (about 1 1/2 cup)
- 1 medium red bell pepper diced (about 1 1/2 cups)
- 1/2 medium yellow onion diced (about 1/2 cup)
- Salt and pepper
- 8 to 10 leftover crepes *
- 1/2 cup chimichurri sauce
Instructions
- Place a 12" or larger skillet, for which you have a lid, over medium-high heat. Add one tablespoon of the olive oil and swirl to coat the pan. Once the oil is shimmering, add the quartered mushrooms along with a few generous pinches of salt. Sauté, turning occasionally, until they release their liquid and turn golden brown on all sides, about 5 to 7 minutes. Use a slotted spoon to transfer the mushrooms to a plate and set aside.
- Pour the remaining two tablespoons of olive oil into the pan. Add the potatoes and season with salt and pepper. Toss well. Turn the heat down to medium, cover, and allow to cook for 5 minutes. Remove the lid and add the squash, pepper, and onion. Turn the heat back up to medium-high and sauté until the potatoes are tender and the vegetables are browned, approximately 4 to 7 minutes. Fold the mushrooms back into the pan of vegetables.
- Stuff the crepes with the vegetable mixture (either in triangles as I have done, or 'burrito-style') and top with chimichurri sauce. Enjoy hot, or at room temperature.
Notes
*Use crepes made with little sugar.
For the Savory Crepes with chimichurri sauce, store the crepe filling and sauce separately in airtight containers in the refrigerator. They’ll stay good for up to 3 days. While freezing is possible, it's better for the filling than the assembled crepes, as the texture of crepes can change upon thawing.
Reheat the filling in a skillet over medium heat until it becomes warm, and lightly warm the crepes in a dry pan. The chimichurri sauce is best served at room temperature for optimal flavor.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 87mg | Potassium: 314mg | Fiber: 1g | Sugar: 6g | Vitamin A: 517IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 1mg
