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Thin crepes topped with spinach and mushroom, crumbled stilton and a gooey fried egg! The perfect breakfast, brunch or dinner!
Print Recipe
5 from 3 votes

Spinach and Mushroom Crepes with Blue Cheese Sauce and sunny side up egg

These savoury crepes make a fantastic breakfast or brunch all year round. Pancakes aren't just for pancake day!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: British
Diet: Vegetarian
Servings: 4 people
Calories: 487.57kcal
Author: Emma Walton

Ingredients

For the pancakes

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

Instructions

  • 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.

Nutrition

Calories: 487.57kcal | Carbohydrates: 31.43g | Protein: 26.25g | Fat: 29.75g | Saturated Fat: 17.62g | Trans Fat: 0.25g | Cholesterol: 258.71mg | Sodium: 860.46mg | Potassium: 1304.83mg | Fiber: 3.48g | Sugar: 5.79g | Vitamin A: 10283.99IU | Vitamin C: 28.1mg | Calcium: 454.86mg | Iron: 5.39mg