Savory Crepe Egg Rolls: A Delightful Spinach, Mushroom & Feta Brunch Masterpiece
When you hear “crepe rolls,” your mind might first drift to sweet concoctions: delicate crepes filled with sweetened cheese, perhaps adorned with fresh fruit and a dollop of whipped cream. While those are undeniably delightful, it’s time to pivot and explore a different side of the crepe world. Prepare your palate for these incredible Savory Crepe Egg Rolls, generously stuffed with a hearty blend of fresh spinach, earthy mushrooms, and tangy feta cheese. Crowned with a perfectly baked egg, these rolls offer a sophisticated and satisfying start to any day, whether it’s a leisurely weekend brunch or a special breakfast. Forget the sugar, embrace the savory, and get ready to elevate your morning meal.
The Foundation: Crafting Your Perfect Crepes
Before we delve into the rich, savory filling, the first step is to master the art of the crepe itself. These thin, delicate pancakes serve as the perfect vessel for our delicious spinach and mushroom mixture. While the idea of making crepes might seem daunting, it’s surprisingly simple and yields impressive results.
Our crepe recipe is quite basic and versatile, making it an excellent base. However, feel free to use your favorite crepe recipe if you have one. For those with dietary considerations, these crepes are easily adaptable. You can effortlessly switch the all-purpose flour with a gluten-free flour blend, such as Bob’s Red Mill Gluten Free Baking Flour, to accommodate dietary needs without compromising on flavor.
If you’re embracing a low-carb lifestyle, don’t miss out on the crepe experience! Consider trying this fantastic low-carb crepe recipe. You’ll find these alternative crepes remarkably delicious, so much so that you might never guess they’re low-carb. Just a friendly heads-up: low-carb crepes tend to be more tender than their traditional counterparts. This means they might “crack open” a bit more easily when you’re rolling them, but rest assured, they will still be incredibly flavorful and enjoyable.
Making the Crepe Batter
- Combine the eggs, salt, flour & milk in a blender until well mixed. For best results, aim for a smooth batter with no lumps. A blender makes this process quick and easy.
- Let stand for one hour. This crucial resting period allows the flour to fully hydrate and the gluten to relax, resulting in more tender and less rubbery crepes. Don’t skip this step!
- The mixture should then be the consistency of heavy cream. If it’s too thick, you can add a tablespoon of milk at a time until the desired consistency is achieved. If too thin, add a teaspoon of flour.
Cooking the Crepes to Golden Perfection
- Heat a nonstick skillet over medium-high heat. A well-seasoned cast-iron pan or a good quality nonstick crepe pan works best for even cooking and easy flipping.
- Brush with the melted butter. This ensures a beautiful golden color and prevents sticking without making the crepes greasy.
- Pour 1/4 cup of batter into the skillet. This amount is typically ideal for an 8-10 inch crepe. Adjust slightly based on your pan size.
- Swirl the pan to coat the bottom evenly. Tilt and rotate the pan quickly to spread the batter into a thin, even circle. Speed is key here to achieve that delicate, uniform crepe.
- Fully cook until golden on one side, then flip and cook 30 seconds more. The edges should begin to crisp and lift easily from the pan when ready to flip.
- Remove to a plate and continue with the remaining batter to make a total of 8 crepes. Stack them as you go; the residual heat will keep them warm and pliable.
Once your beautiful, golden-brown crepes are ready, stack them neatly on a plate. They’ll patiently await their turn while you shift your focus to preparing the incredibly flavorful mushroom and spinach filling that truly defines these savory crepe egg rolls.
The Heart of the Flavor: Mushroom and Spinach Filling
This is where the true savory heartiness of our crepe egg rolls resides – in the rich and aromatic mushroom and spinach filling. Each ingredient plays a vital role in creating a complex flavor profile that perfectly complements the delicate crepes.
Preparing the Mushroom Base
- Heat the olive oil in a large skillet over medium-high heat. Using good quality olive oil will impart a lovely base flavor to your filling.
- Add the mushrooms. Baby bella mushrooms, also known as cremini, offer a deeper, more robust flavor than white button mushrooms.
- Cook until reduced in size, stirring occasionally about 5 minutes. Mushrooms release a lot of water as they cook. Allowing them to brown slightly before adding other ingredients will concentrate their flavor and prevent a watery filling.
Infusing Aromatics and Spinach
- Add in the shallots, garlic, thyme, rosemary and butter. Shallots provide a milder, sweeter onion flavor, while fresh garlic, thyme, and rosemary infuse the mixture with a fragrant, herbaceous depth that is truly irresistible. Butter adds richness and helps to soften the aromatics.
- Stir to combine for about 30 seconds. Just enough time to let the aromatics become fragrant without burning the garlic.
- Season with salt and pepper, and squeeze in the lemon juice. The lemon juice is a game-changer, brightening all the flavors and adding a hint of acidity that cuts through the richness.
- Add the spinach and let it wilt. Fresh baby spinach cooks down quickly, adding a beautiful color and a boost of nutrients to the filling.
- Stir to mix, then remove from heat. Once the spinach has wilted, your incredibly aromatic and delicious filling is ready.
Assembling Your Savory Crepe Masterpiece
Now comes the truly fun and creative part: transforming your delicate crepes and savory filling into these visually stunning and incredibly delicious egg rolls. This process involves a bit of layering and careful rolling, culminating in a baked dish that is as satisfying to look at as it is to eat.
- Preheat oven to 425°F. Ensure your oven is fully preheated to achieve that perfect crispy exterior and quick egg cook time.
- Place the rack in the lowest row of the oven. This positioning helps to brown the bottom of the crepe rolls beautifully.
- On a clean work surface, overlay two crepes by 3 inches. Overlapping the crepes creates a larger, more robust canvas for your filling and makes rolling easier, preventing any delicate tearing.
- Spoon 3 large tablespoons of mushroom mixture in a row in the center of the crepes. Distribute the filling evenly, leaving some space around the edges for rolling.
- Distribute 2 tablespoons of feta cheese on top of the filling. The crumbled feta adds a delightful salty, tangy punch that complements the earthy mushrooms and spinach.
- Beat an egg in a small bowl, then brush all corners of the crepes with the egg wash. This egg wash acts as a “glue,” sealing the crepes as you roll them and contributing to a golden, slightly crispy finish.
- Gently roll the crepes into a log, then roll the log into a coil shape. Start rolling from one end, tucking the filling snugly. Once you have a log, carefully coil it into a spiral, resembling a cinnamon roll. This shape is not only aesthetically pleasing but also creates a perfect nest for the egg later.
- Repeat with the remaining crepes and filling. You’ll create several of these delightful savory coils, each a promise of deliciousness.
The Grand Finale: Baking with Eggs and Cheese
- Place the rolls in a 10-inch cast-iron pan and brush with egg wash. A cast-iron pan is ideal for achieving a beautifully crispy bottom crust. The extra egg wash adds to the golden hue and cheesy crust.
- Sprinkle generously with the Parmesan cheese. As the rolls bake, the Parmesan will melt and crisp, forming a flavorful, savory crust that enhances every bite.
- Gently make a divot in the center of each crepe roll with the back of a spoon. This creates a perfect little well for your egg, ensuring it stays in place during baking.
- Carefully crack an egg into each divot. The fresh egg will bake right on top, adding a creamy, rich element to the dish. The joy of cutting into a perfectly runny yolk is unparalleled.
- Bake for 13 to 15 minutes or until the egg whites are opaque but the yolks are still runny. The key here is achieving that perfect runny yolk that spills out like a rich sauce when you cut into it. Keep an eye on the eggs!
- The crepes should be crispy and golden on the outside. This provides a delightful textural contrast to the soft filling and creamy egg.
- Sprinkle with chopped chives and salt and serve immediately. Fresh chives add a final burst of oniony freshness and a vibrant color, while a sprinkle of large-flake sea salt enhances all the flavors.
Experience the Delight of These Savory Crepe Egg Rolls!
These Savory Crepe Egg Rolls are more than just a meal; they’re an experience. With their golden, crispy exterior, the rich and savory spinach and mushroom filling, and the crowning glory of a perfectly baked, runny egg, each bite is a symphony of flavors and textures. The subtle tang of feta cheese, the aromatic herbs, and the creamy yolk combine to create a truly unforgettable dish.
To serve, simply top them off with a generous sprinkle of fresh, finely chopped chives. Then, gently cut into your crepe egg roll and watch as the creamy goodness of the yolk spills out, mingling with the savory filling. Get ready to enjoy one of the most amazing, comforting, and yet elegant brunch offerings you’ve ever made. They are perfect for impressing guests or simply treating yourself to a truly special meal.
Savory Crepe Egg Rolls with Spinach, Mushroom & Feta
Adapted from Tastemade
These savory crepe egg rolls feature a luscious spinach and mushroom filling, perfectly complemented by tangy feta cheese, and topped with a baked egg. All rolled up like a savory cinnamon roll, they are the ideal dish for a hearty breakfast or an elegant brunch.
Ingredients
Crepes
-
2
large eggs -
1/4
teaspoon
salt -
1
cup
unbleached all-purpose flour *
(or gluten-free flour blend) -
1 1/4
cups
whole milk - melted butter, for cooking
Mushroom Spinach Filling
-
2
tablespoons
olive oil -
4
cups
baby bella mushrooms, sliced
(12 ounces) -
2
tablespoons
minced shallots -
1 1/2
teaspoons
minced garlic -
1 1/2
teaspoons
fresh thyme leaves -
1
teaspoon
minced fresh rosemary leaves -
1 1/2
tablespoons
unsalted butter -
1/2
lemon, juiced -
7
cups
baby spinach
(5 ounces) -
salt & freshly ground black pepper
(to taste) -
1/2
cup
crumbled fresh feta cheese
(2 ounces)
Crepe Roll Assembly
-
2
ounces
finely grated Parmesan cheese -
5
large eggs, divided - finely chopped fresh chives
- large-flake sea salt, such as Maldon
Instructions
Crepes
-
Combine the eggs, salt, flour & milk in a blender until well mixed. Let stand for 1 hour to allow the flour to hydrate and the gluten to relax. The mixture should then be the consistency of heavy cream.
-
Heat a nonstick skillet over medium-high heat. Brush with the melted butter. Pour 1/4 cup of batter into the skillet, swirling the pan to coat the bottom evenly. Cook until golden on one side, then flip and cook 30 seconds more. Remove to a plate and continue with the remaining batter to make a total of 8 crepes.
Mushroom Spinach Filling
-
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until reduced in size, stirring occasionally, about 5 minutes. Add in shallots, garlic, thyme, rosemary, and butter; stir to combine for about 30 seconds until fragrant. Season with salt and pepper, and squeeze in the lemon juice. Add the spinach and let it wilt. Stir to mix, then remove from heat.
Crepe Roll Assembly
-
Preheat oven to 425°F. Place the oven rack in the lowest position.
-
On a clean work surface, overlay two crepes by 3 inches. Spoon 3 large tablespoons of the mushroom mixture in a row in the center of the overlapped crepes. Distribute 2 tablespoons of feta cheese on top of the filling. Beat an egg in a small bowl to create an egg wash, then brush all corners of the crepes with the egg wash. Gently roll the crepes into a log, then roll the log into a coil shape. Repeat this process with the remaining crepes and filling.
-
Place the rolled crepes in a 10-inch cast-iron pan and brush them again with egg wash. Sprinkle generously with Parmesan cheese. Gently make a divot in the center of each crepe roll with the back of a spoon. Carefully crack an egg into each divot. Bake for 13 to 15 minutes, or until the egg whites are opaque but the yolks are still runny. The crepes should be crispy and golden on the outside. Sprinkle with finely chopped chives and large-flake sea salt, then serve immediately.
Recipe Notes
For Gluten-Free: Replace all-purpose flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
For Low-Carb: Make crepes using the recipe for The Best Low Carb Crepes. Be aware that low-carb crepes are more delicate and may crack when rolled, but their flavor remains excellent.
Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.
More Delicious Brunch Offerings You’ll Love
If you enjoyed these savory crepes, you’ll be thrilled to discover more of our delightful brunch recipes. Each one is designed to bring flavor and joy to your table, whether you’re hosting a gathering or simply treating yourself and your loved ones.