Some days you want a pancake-like meal, but of the savory variety. We have finally found the perfect recipe for Austrian-style crepes (to follow at end of post), decided to prepare them and fill them with some wilted spinach and mushrooms. These crepes can be filled and topped with any ingredients of your choice, be it of the savory or the sweet variety. If you have a T-shaped crepe spreader, we use one from WMF; it will help get the batter just right for the perfect thin but sturdy enough container for your filling. You can also just use the back of a ladle and spread the batter as thin as possible.
After preheating our Teppanyaki table at level 5, we turn up the temperature to 8 (medium-high on a regular stovetop) and add half a tablespoon of clarified butter. Each crepe needs to be made individually, so we spread the batter in the center and allow each side to cook for a couple of minutes. Fold the cooked one over and move out to the edge, so it remains warm and pliable.
Once all the crepes are prepared, it’s time for some fun with the filling! For this recipe, add a tablespoon of oil and then put the garlic and scallions on to start sweating. Mmmmm, that smell is so delectable. Next up, mushrooms! Allow them to cook long enough for the moisture to evaporate, then add the fresh baby spinach to the mix with a little salt and pepper, to taste.
Stirring it up for about 4-5 minutes was just enough time to allow the spinach to wilt without overcooking any of the ingredients. It was time to add our filling to the crepes, roll them up and enjoy a healthy and hearty meal!
- 2 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 tsp. salt
Whisk eggs until lightly beaten, then add salt and milk. Add flour until you get a smooth, thick batter. If the batter is too firm to stir, add a small amount of milk to thin it.
These Austrian-style crepes are called Palatschinken, and are somewhat of a cross between a French crepe and a German pancake.