From the kitchen
Savory Goat's Milk Crêpes
Filled with spinach and mushrooms.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups whole goat's milk
- 2 tablespoons melted butter, plus more for the pan
- Pinch of salt
- 2 cups baby spinach
- 1 cup sliced cremini mushrooms
- 1 clove garlic, minced
- 1/2 cup crumbled goat cheese
Method
- Whisk the flour, eggs, goat's milk, melted butter, and salt together until smooth. Rest the batter 30 minutes at room temperature.
- Heat a lightly buttered nonstick pan over medium heat. Pour in a thin layer of batter, swirling to coat, and cook 1-2 minutes per side until lightly golden. Repeat with remaining batter.
- Meanwhile, sauté the mushrooms and garlic in a little butter over medium-high heat until golden, then wilt in the spinach.
- Fill each crêpe with the spinach-mushroom mixture and crumbled goat cheese, then fold into quarters.
- Return folded crêpes to the pan briefly to warm through and serve immediately.
Kitchen note
The batter should be pourable but not watery — goat's milk is thinner than cow's milk, so add flour a tablespoon at a time if needed.
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