Savory Crepes with Oyster Mushrooms, Arugula, & Goat Cheese are bound to be your new favorite brekky! Delicious fresh oyster mushrooms are sautéed and combined with lightly dressed arugula, perfectly scrambled eggs, and creamy goat cheese, all wrapped up in a tender homemade crepe. The crepe batter is conveniently made right in your blender, making them a simple a delicious breakfast or brunch recipe to make on weekends and weekdays alike!
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Savory Crepes with Oyster Mushrooms, Arugula, & Goat Cheese
Savory Crepes with Oyster Mushrooms, Arugula, & Goat Cheese are bound to be your new favorite brekky! Delicious fresh oyster mushrooms are sautéed and combined with lightly dressed arugula, perfectly scrambled eggs, and creamy goat cheese, all wrapped up in a tender homemade crepe. The crepe batter is conveniently made right in your blender, making them a simple a delicious breakfast or brunch recipe to make on weekends and weekdays alike!
Servings: 4 crepes
Ingredients
For the crepes:
- 3/4 cup milk whole preferred, substitute dairy free if desired
- 2 eggs
- Pinch salt
- 3/4 cup all-purpose flour
- 3 Tbsp (1 stick) unsalted butter melted
For the mushrooms:
- 1 lb oyster mushrooms, chopped
- 1 Tbsp olive oil or butter
- 1-2 cloves garlic minced
- 1 small shallot minced
For the arugula:
- 2 cups arugula
- 1 tsp apple cider vinegar
- 2 tsp dijon
- 2 Tbsp olive oil
- Salt and pepper to taste
To assemble:
- 4 eggs
- 2 oz goat cheese crumbled
Instructions
For the mushrooms:
- Add olive oil or butter to a sauté pan. Add mushrooms, stirring to combine. After 2 minutes, add garlic and shallot. Sauté, sporadically stirring to combine as you prepare the other components, until completely softened. Season with salt and pepper if desired.
For the crepes:
- Add the milk, eggs, and salt to your blender. Blend for 10 seconds until combined. Add flour, blend again for about 15 seconds, until smooth and no lumps remain. Add melted butter, and pulse a few times.
- Allow batter to sit and thicken for at least 15 minutes, and up to 24 hours. Batter is ready when it resembles heavy cream. Add a little more milk if batter is any thicker than that.
- Heat an 8 inch (or smaller) crepe pan over medium low heat. A cast iron skillet works great too! Using a stick of butter, grease the pan until butter slightly bubbles on pan. See heat low enough so the butter doesn't burn.
- Using about a 1/3 cup batter at a time, carefully pour the batter in to the pan, while also rotating and lifting the pan to allow the batter to evenly distribute. This is where it's important to not have your heat too high!
- Cook for about one minute, until edges of crepe start to lift. Using a butter knife or offset spatula, carefully flip the crepe. Cook for another minute, or until lightly browned. Remove from heat to a plate, and continue with additional crepes.
For the arugula:
- Meanwhile, combine apple cider vinegar, dijon, olive oil, and salt and pepper in a medium bowl. Which to combine. Add arugula to bowl, tossing to combine. Allow to sit while you prepare the eggs.
To assemble:
- Soft scramble the eggs: combine eggs in a medium bowl with a pinch of salt. Whisk vigorously to combine, until frothy. Add eggs to a small sauté pan, lightly greased with butter or olive oil. Using a spatula, continuously stir the eggs. Be sure to not walk away from them! Once liquid in eggs is almost completely evaporated and large curds have formed, remove from heat.
- To assemble, divide arugula, soft scrambled eggs, warm mushrooms, and crumbled goat cheese to each crepe. Serve warm!
Notes
- Crepe recipe adapted from Today.com
- R & R Cultivation mushrooms used in this recipe