Spinach and Mushroom Crepes with Blue Cheese and Fried Egg
This savoury pancake recipe is a vegetarian’s dream. Stuffed with spinach and sauteed mushrooms, and crumbled blue cheese. Take it to the next level with a fried egg to make this one over the top breakfast!
I’m starting to think that I might make Fat Tuesdays a regular thing…I’ve always been a huge fan of pancake day but when I recently learnt more about “Fat Tuesday” or “Mardi Gras” I decided I’d branch out and start getting a bit more decadent with my pancakes!
It turns out that pancakes don’t just have to be eaten with lemon and sugar on Shrove Tuesday. Who knew.
I raided my fridge, found some butter, mushrooms, spinach and blue cheese. A winning combination if ever I heard one! I whipped up the pancake batter, sauteed the mushrooms, wilted the spinach and stirred through the cheese. I had a couple of eggs which needed using up topped the dish off with a fried, sunny side up egg!
Sure, it’s not the healthiest of dishes. Whether you serve it as an over the top Sunday breakfast or have it for dinner mid-week it’s a delicious, hearty meal.
There are some really good pre-made pancakes on the market now so if you are looking to make this recipe even quicker and easier it’s not a bad short cut to take.
That being said, you can’t beat home-made pancakes. So, put down the bottle of pancake mix and make them from scratch. You just need flour, eggs and milk and a bit of elbow grease to beat the batter until it is lightly and foamy! They really couldn’t be simpler!
From making the pancakes, to the mushroom and spinach filling and frying the egg, get the full recipe and instructions below.
Spinach and Mushroom Crepes with Blue Cheese Sauce and sunny side up egg
For the filling
- 400 grams spinach
- 2 tbsp butter
- 400 grams chestnut mushrooms sliced
- 175 grams blue cheese crumbled
- Salt and pepper
For the topping
- 4 eggs
- Put your flour and salt into a large bowl and again make a well in the middle. Add one egg and whisk to make a paste.
- Next add in half the milk and bring it into a smooth batter.
- Stir in the rest of the milk slowly and then whisk until it’s smooth and bubbly!
- Get your pan piping hot and brush it with oil. You don’t want too much fat in the pan. Ladle a large spoon of batter into the pan and tilt the pan until the whole bottom is covered in a thin layer.
- Allow to cook for 2 mins until crispy on the bottom. Flip and cook for a further 2 mins or until golden!
- Repeat until you have used up all of the pancake batter.
- Place each pancake on a plate, cover with tin foil and place in the oven on a very low heat while you cook the rest of the dish.
- Cook the spinach in a dry frying pan over a medium to low heat until wilted.
- Let the spinach cool slightly before squeezing out as much moisture as possible with your hands.
- Add the butter to the frying pan with a splash of olive oil and let the butter melt gently.
- Add in the sliced mushrooms and a little salt and pepper to season.
- Sautee the mushrooms until they are soft.
- Add in the spinach and the blue cheese and cook on a low heat until the cheese begins to melt.
- In the meantime, add enough oil to a frying pan to coat the bottom along with another tablespoon of butter.
- When the butter melts crack the eggs into the pan and let cook.
- After a minute or so, tilt the pan and baste the eff by spooning some of the oil over the top of the egg.
- Cook for 2-3 minutes or until it is cooked to your liking.
- To serve, lay two pancakes on to a plate and spoon over the spinach and mushroom mix.
- Top with a fried egg (and, if you're feeling really naughty) top with a little more blue cheese) and some cracked black pepper.