Savory Crepe for the Home Table

Set out batch Buckwheat Crepes, mushrooms mixed: oyster and shiitake recommended, and gruyère shredded before you start Savory Crepe for the Home Table. The batch is written for 12 Crepes.

Count on 20 minutes of prep, 40 minutes of cooking, 30 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 batch Buckwheat Crepes

Mushroom Gruyère & Brown Butter

• 8 ounces mushrooms mixed: oyster and shiitake recommended, chopped
• 2 ounces gruyère shredded
• 8 ounces baby spinach
• 2 tablespoons unsalted butter
• 5 sprigs fresh thyme
• Kosher salt and pepper to taste

Apple Brie & Honey

• 1 medium apple very thinly sliced
• 4 ounces brie
• 1 tablespoon honey

Prosciutto Fig & Arugula

• 2-3 ounces sliced prosciutto 2–3 slices per crepe
• ¼ cup fig jam or preserves
• 8 ounces arugula fresh
• Balsamic glaze for drizzling

How the cooking goes

1. Make one batch of Buckwheat Crepes according to the recipe, including the 30-minute rest.
2. (Mushroom & Gruyère): Heat 1 tablespoon canola or vegetable oil in a large sauté pan over a lively flame. Add mushrooms in a single layer and cook undisturbed for 2 to 3 minutes until browned. Add 4 sprigs of thyme, stir, and continue cooking. Season generously with kosher salt, add 1 tablespoon butter, and cook until the butter is browned and nutty. Add spinach and wilt in the same pan. Remove everything from the pan. Place a crepe in the pan, layer on mushrooms, spinach, and gruyère, then fold and warm until the cheese melts. Drizzle with remaining brown butter, or brown the second tablespoon of butter and drizzle over the folded crepes on the plate.
3. (Apple & Brie): Slice the apple very thinly, using a mandolin if available. Place a crepe in the pan over a gentle flame. Layer brie slices and apple on the crepe, drizzle with honey, fold, and warm until the brie melts.
4. (Prosciutto, Fig & Arugula): No cooking required. Spread fig preserves over the crepe, lay prosciutto on top folding the slices for height, pile on arugula, drizzle with balsamic glaze, fold, and serve immediately.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Appetizers, open Baba Ganoush before Supper and Tzatziki for the First Plate.