Spinach and Mushroom Crepe with Red Wine and Brown Butter Sauce

Presented by Dan D’Angelo CEC AAC Chef Instructor, The Art Institute of Philadelphia School of Culinary Arts

Each serving (excluding unknown items) provides: Calories: 190; Total fat: 10 g (55.9% calories from fat); Cholesterol: 67 mg; Sodium: 205 mg; Protein: 4 g; Total fiber: 1 g; Carbohydrates: 14 g. Exchanges: 1⁄2 Grain (Starch); 0 Lean Meat; 1⁄2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Approximate values per crêpe: Calories 190, Total fat 10 g, Saturated fat 6 g, Cholesterol 65 mg, Sodium 100 mg, Total carbohydrates 14 g, Protein 4 g, Vitamin A 40%,Vitamin C 10%, Iron 10%.



  • 2 eggs
  • 4 oz. flour
  • 4 fl. oz. milk
  • 2 oz. butter, melted


  • 1 tsp. unsalted butter
  • 2 portobello mushrooms, medium dice
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1/2 tsp. garlic, minced
  • 1/2 lb. spinach, stemmed


  • 1 T. granulated sugar
  • 1 pt. red wine
  • 11/2 oz. whole butter


Crêpe Preparation

To make the crêpe batter, whisk the eggs together. Add the flour and whisk in the milk until smooth. Whisk in 1 T. (15 ml) of melted butter. If the batter is too thick, adjust the consistency with water or additional milk.  Heat a 10 -inch (25-cm) nonstick pan over moderate heat. Brush it with a portion of the remaining melted butter. Add 1 fl. oz. (30 ml) of batter to the pan. Swirl to cover the entire bottom of the pan with the batter. Cook the crêpe until lightly browned, turn and cook for a few seconds on the second side. Remove and reserve. Repeat with the remaining batter.

Filling Preparation

In a saucepot, melt the unsalted butter and sauté the mushrooms until soft. Season with salt and pepper; add the garlic and sauté for a few seconds. Add the spinach and cook until wilted. Remove from the pan. Season with salt and pepper.  Place a portion of the spinach mixture on each crêpe and roll the crêpes around the mixture (the browned side of the crêpe should be on the outside).

Sauce Preparation

To make the sauce, combine the sugar and wine in a small saucepan and reduce by two-thirds. In a separate pan, heat the butter until it browns. Combine the wine reduction and the browned butter. The finished sauce will appear to have separated.


Serve one or two crêpes per person accompanied by roasted baby vegetables and drizzled with the Red-Wine and Brown Butter Sauce.


Original Recipe Yield: 10