Crepe pancake with blue cheese

Name: Crepe pancake with blue cheese
Total time: 40 min
Yield: 4 servings
Ingredients: 50 g butter; 100 g flour; 400 ml milk; 4 eggs; 1 pinch salt; 250 g mushrooms; 1 garlic clove; 25 g butter; salt and black pepper (to taste); approx. 100 g baby spinach; 170 g blue cheese; 25 g fresh parsley, chopped; approx. 100 g walnuts, chopped

Discover the elegance of French cuisine with our crepe pancake recipe, ideal for special occasions. These thin, delicate pancakes work perfectly for a luxurious brunch or an elegant dinner. They feature a filling of mushrooms and tender baby spinach, enhanced by a creamy blue cheese sauce. Topped with crunchy walnuts and fresh parsley, this dish blends earthy and creamy flavours, making each bite a refined delight.

Ingredients

Butter	50 g
Flour	100 g
Milk	400 ml
Eggs	4
Salt	1 pinch

Filling

Mushrooms	250 g
Garlic clove	1
Butter	25 g
Salt and black pepper (to taste)
Baby spinach	approx. 100 g

Toppings

Blue cheese	170 g
Fresh parsley, chopped	25 g
Walnuts, chopped	approx. 100 g

Instructions

Preheat the oven to 100 °C to keep the crepes warm.
Melt the butter in a frying pan. In a mixing bowl, whisk together the flour and half of the milk until smooth. Gradually add the remaining milk, followed by the eggs, salt, and melted butter, whisking to form a smooth batter.
Cook eight thin crepes in a lightly greased frying pan, flipping once they are golden. Place the cooked crepes on a plate and keep warm in the oven.
Slice the mushrooms and peel and finely chop the garlic. Sauté the mushrooms in butter over medium heat for about 5 minutes, adding the garlic toward the end. Season with salt and freshly ground black pepper.
In a small saucepan, gently heat the blue cheese until melted and smooth.
To assemble, spread the sautéed mushrooms and fresh spinach on the warm crepes. Fold them over and drizzle with the warm blue cheese sauce. Garnish with chopped parsley and walnuts for a flavourful and elegant finish.

Enjoy!

Techniques for a smooth batter

Creating a smooth, lump-free batter is essential for light, even crepes. Start by whisking together the eggs and milk, then gradually add the flour while continuing to whisk. This gradual incorporation prevents clumps and ensures the ingredients are thoroughly mixed. For an extra-smooth texture, use a fine-mesh sieve to strain the batter, catching any lumps that may have formed. Let the batter rest for around 20-30 minutes before cooking, allowing the flour to hydrate fully and the air bubbles to settle. This will help your crepes cook evenly, creating a thin, delicate result.

Perfect the art of flipping crepe pancakes

Flipping crepes takes a little practice but can be easily achieved with the right technique. Use a non-stick frying pan and make sure it’s properly heated before adding the batter. Pour in just enough to create a thin, even layer, swirling the pan to spread it out smoothly. Once the edges begin to lift and the surface looks set (usually around the two-minute mark), gently loosen the edges with a spatula. For an effortless flip, slide the spatula under the crepe's centre for support and use a quick, confident motion to turn it over. If you're feeling adventurous, try flipping it mid-air with a flick of the wrist! With a bit of patience, you'll be flipping crepes like a pro in no time.

Optimal mushroom preparation for this crepe pancake recipe

To get the best flavour and texture from your mushrooms, start by cleaning them with a damp paper towel or brushing off any dirt – avoid washing them with water, as they can absorb excess moisture and become soggy. Slice the mushrooms evenly to ensure they cook at the same rate. Use a hot pan and melt the butter before adding the mushrooms; this helps them brown and develop a rich, savoury flavour. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of sauté. Stir occasionally and cook for about five minutes until golden and slightly crisp. Add the chopped garlic toward the end of cooking to avoid burning and season with salt and freshly ground black pepper for the perfect balance of flavour. These simple steps will result in beautifully caramelised mushrooms that elevate your crepes to the next level.

FAQ: Questions about our crepe pancake recipe

Crepe pancakes provide a delightful alternative to traditional pancakes with their thin, delicate texture and versatile flavours. Below, we address common questions to help you perfect your skills, covering everything from preparation to storage.

How long can I store the batter and leftovers?

The batter can be stored in the refrigerator for up to 24 hours. Cover it tightly with plastic wrap or store it in an airtight container to keep it fresh. Before using, give it a quick whisk, as some separation may occur during storage. For longer storage, portion the batter into crepe-sized amounts using small freezer-safe bags or containers. This makes it easy to defrost just the amount you need. When ready to use, let the frozen batter thaw completely in the refrigerator and whisk well before cooking. Leftover crepes can also be stored for later use; let them cool completely, then stack with parchment paper between each to prevent sticking. Wrap the stack tightly in plastic wrap or store it in an airtight container in the refrigerator for up to two days. You can also freeze them in a similar manner, and they’ll keep well for up to three months. When ready to enjoy, reheat gently in a skillet or microwave to restore their texture.

Can I substitute blue cheese in this recipe?

If you’d prefer a different flavour or don’t have blue cheese on hand, skyr can be a wonderful alternative. This creamy Icelandic dairy product provides a smooth, slightly tangy flavour that pairs beautifully with the savoury mushroom filling. You can add a small amount directly to the mushroom mixture for a lighter taste, or spread a thin layer on each crepe before folding. Skyr’s mild profile complements the earthy mushrooms without overpowering them, offering a fresh, creamy twist that works beautifully as a blue cheese substitute.

Do I have to use mushrooms in this crepe pancake recipe?

Mushrooms add a rich depth to the filling, but they’re not the only option. If you’d like a different flavour, consider using caramelised onions, roasted bell peppers, or wilted spinach. These alternatives offer a range of textures and flavours that complement the creaminess of the cheese filling. You could also add lightly cooked leeks or asparagus for a twist. These variations make it easy to adapt the crepes to your taste, so you can enjoy a versatile, savoury dish without compromising on flavour. For more savoury pancake inspiration, our spinach pancakes topped with creamy cottage cheese, smoked salmon, and tender broccoli florets make for an elegant dish bursting with complementary textures and flavours. These thin Russian pancakes are ideal for special occasions; their delicate, soft texture pairs beautifully with tangy sour cream and the salty pop of roe, creating a luxurious bite every time. For a comforting and indulgent option, our seafood pancake bake combines tender shrimps, the zesty kick of horseradish, and the creamy richness of melted cheese, making it a guaranteed crowd-pleasing meal.

Elevate your crepes with quality ingredients

Using high-quality ingredients is the simplest way to elevate this crepe pancake recipe. Fresh eggs and whole milk help create a smooth, rich batter, while unsalted butter adds flavour and a golden finish when cooking. Choosing the right blue cheese is especially important, as it’s the star of the dish. Choose a creamy and tangy variety to create a rich yet balanced sauce that doesn’t overpower the other flavours. Avoid overly sharp or crumbly blue cheeses, as they might not melt as smoothly.

When selecting mushrooms, check for freshness by ensuring they are firm to the touch, have a smooth, unblemished surface, and a slightly earthy scent. Don’t overlook the finishing touches; fresh parsley and crunchy walnuts will enhance the overall presentation and add depth to every bite.

Ideal crepe colour and texture

Aim for a golden, slightly crisp edge with a soft, flexible centre that folds easily around the filling. Achieving this balance relies on cooking them over medium heat and using a small amount of butter or oil in the pan. Each crepe only needs about one to two minutes per side, so keep an eye on the colour. Look for a pale golden shade, with the edges just beginning to brown. This visual cue tells you they are cooked through without becoming too crispy, allowing it to wrap smoothly around the filling.

Enhance the flavour with advanced techniques

A few advanced techniques can take the flavour of this crepe pancake recipe to the next level. For an extra aromatic touch, try lightly browning the butter before adding it to the pan or batter, creating a nutty, caramelised flavour that complements the savoury fillings. You can also try infusing the milk with herbs or spices before mixing it into the batter – thyme or bay leaves add a subtle depth that pairs beautifully with mushrooms.

For the garnish, toast the walnuts in a dry pan over medium heat for a few minutes until fragrant and golden. This simple step enhances their nutty flavour and adds an irresistible crunch, perfectly balancing the creamy blue cheese sauce.

Crepe folding tricks

The way you fold your crepes can showcase the vibrant fillings, create a neat and tidy appearance, or add a touch of elegance to the plate. Whether you’re serving them for a casual brunch or a sophisticated dinner, choosing the right folding technique can make all the difference.

The classic fold: spread the mushroom and spinach filling down the centre of the crepe, fold the sides inward to create a rectangle, and drizzle the warm blue cheese sauce across the top for a clean, elegant look.
Quarter fold: spread the filling over half the crepe, fold it in half, and then fold again into a triangle. Arrange multiple folded crepes slightly overlapping on a plate and garnish with sauce, parsley, and toasted walnuts.
Rolled crepes: place the filling along one edge and roll it tightly like a wrap. Arrange the rolls side-by-side on a platter and drizzle with sauce for a refined, canapé-style presentation.
Galette style: leave the centre of the crepe uncovered by folding the edges inward toward the centre, creating an open square or envelope shape that displays the filling beautifully.

https://arlauk.cmsstage.com/recipes/crepe-pancake-with-blue-cheese/

Arla Foods UK

Arla Foods Ltd 4 Savannah Way Leeds Valley Park, Leeds, LS10 1AB Company registration number: 02143253

Call us: 0113 382 7000

Write to us

Other Arla sites Arla in other countries

Key information

Follow Us

Fibre	21.7 gram fibers
Protein	70.3
Carbohydrates	108.5
Fat	202.1 gram