One of my favorite things to cook for my friends is crepes. They look and sound fancy, but they’re actually quite easy to make. Whether sweet or savory, crepes are a delicious way to use the fruits and vegetables you have around the kitchen. In this recipe, I used Tillamook Garlic White Cheddar, fresh spinach, and mushrooms for a very flavorful crepe. If you can’t find Tillamook Garlic White Cheddar close to home, I suggest using Tillamook Swiss – but any Tillamook flavor is sure to make for a tasty crepe.
Yield: About 8 crepes (depending on size of crepe)
Combine all ingredients in a blender or mix with an electric mixer until thoroughly combined. Set aside in fridge for at least one hour, and overnight if possible (the batter will keep for 48 hours) – by letting the batter cool, your crepes will be less likely to tear.
Take out the batter and beat for one minute until thoroughly combined again. Heat a flat skillet or flattop griddle on medium heat and lightly coat with butter. Pour ⅓ cup of batter onto the surface and using either a crepe spreader, or the base of your measuring cup, spread the batter out into a large disk. Cook for 30 seconds, then flip.
Layer slices or shreds of cheese in a line in the center of the crepe. Add spinach and mushrooms. After 30 seconds, fold the sides of the crepe in using a flat spatula (see photo). Serve warm and enjoy!
Take a look at the Where to Buy Tool to see if you can find Tillamook Garlic Cheddar or Tillamook Swiss close to home and give this recipe a try! What ingredients will you add to your crepe!?