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Mushroom Crepes with Bitter Greens Salad

Active Time: 60 minutes / Cook Time: 45 minutes / Total Time: 60 minutes

Makes 4 servings, plus a few extra crepes for the freezer

Chef’s Tip: Crepes freeze beautifully! Wrap tightly in plastic wrap and then foil, label, and freeze. When you want to use them again—for sweet or savory recipes—defrost in the refrigerator overnight, and then microwave for about 30 seconds to 1 minute to reheat

Mushroom & Spinach Crepes w Bitter Greens Salad.JPG


  • For the salad:
    • 6 cups escarole, roughly torn or chopped
    • 1 small shallot, very thinly sliced
    • 3 oranges: 2 peeled and sliced into ¼” rounds, seeds removed; 1 juiced
    • 1 tablespoon red OR white wine vinegar
    • 6 tablespoons extra virgin olive oil
    • ¼ teaspoon fine sea salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup toasted pine nuts OR pistachios*
  • For the crepes:
    • 3 cups garbanzo bean flour
    • 2 cups water, plus more as needed
    • ½ teaspoon fine sea salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper
    • 1 tablespoon plus 1 teaspoon refined coconut oil
  • For the mushrooms:
    • 2 tablespoons ghee, divided
    • 1 lb. mixed mushrooms OR white button OR cremini mushrooms, or a mixture of all 3, sliced
    • 2 cloves garlic, minced
    • 1 teaspoon fresh thyme OR ½ teaspoon dried
    • 2 tablespoons flat-leaf parsley, chopped
    • ½ teaspoon dried marjoram OR ¼ teaspoon dried oregano (optional)
    • ¼ teaspoon red pepper flakes, or to taste
    • 10 oz. baby spinach
    • 2 tablespoons cream cheese, cut into small pieces (optional)
    • juice of 1 lemon, divided

*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!


  1. In a large bowl, toss the escarole and shallot.
  2. In a small bowl or large measuring cup, whisk together the orange juice, vinegar, olive oil, salt and pepper. Set aside.
  3. Place all of the crepe ingredients except the coconut oil in a blender and blend on high until smooth. Set aside.
  4. Heat a large skillet over medium-high heat. Add 1 tablespoon ghee and half of the mushrooms in a single layer. Cook undisturbed for two minutes. Transfer to a bowl and repeat with remaining mushrooms and ½ tablespoon ghee.
  5. Reduce the heat to medium and add all mushrooms to the pan, along with garlic, thyme, parsley, marjoram, and red pepper flakes. Stir to combine and cook 2 minutes.
  6. Add remaining ½ tablespoon ghee to the pan, along with the spinach and cream cheese, if using. Cook, stirring occasionally, until the spinach is just wilted and the cream cheese has smoothed into a sauce. Add 2 teaspoons lemon juice and stir for 1 minute. Add ½ teaspoon fine sea salt. If it isn’t saucy, stir in 2-3 tablespoons of water and cook, stirring, until a creamy sauce forms, (this should take about a minute) then remove from the heat and add the salt.
  7. Set mushroom mixture aside, partially covered to keep them warm but allow most of the condensation to escape.
  8. Give the crepe batter another quick blend. The consistency should be a bit looser than pancake batter; if necessary, add water by the teaspoon until desired consistency is reached.
  9. Heat a medium skillet over medium heat. Add ½ teaspoon coconut oil to the pan and swirl to coat. Pour a scant ¼ cup of batter into the pan and swirl to form a thin circle. Cook until the edges begin to bubble, about 3 minutes. Carefully flip and cook until firm, about 1 minute. Transfer crepe to a plate and repeat with remaining oil and batter. Stack crepes on top of each other so that they remain pliable, and cover with a clean kitchen towel to help them stay warm.
  10. Place two crepes on each of two plates, and spoon a ¼ to a 1/3 cup filling down the center of each crepe. Fold in half.
  11. Add 1 ½ cups escarole mixture to each plate, topping each with ¼ of the orange slices and 1 tablespoon of pine nuts. Drizzle salads with dressing. Serve.
  12. Fill 4 crepes and package separately from the salad in airtight containers for lunches tomorrow. (We recommend storing the dressing separately, too.) Store in the refrigerator until needed. Wrap any remaining crepes according to the chef’s note below, and store in your freezer until you want them.