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Savory Crepes with Broccolini, Mushrooms, Ricotta

Do you ever feel like sometimes you need to get away? And not just when a hooded figure is chasing you down a dark, dank  back alley and there’s no escape but to launch yourself through an unmarked wooden door into a building you cannot name and then bust through their industrial kitchen all Bruce Willis style, flinging frying pans and saucers and knocking over a shelving unit or two….?

Healthy Savory Crepes with Broccolini, Mushrooms & Lemon Ricotta Recipe - She

I know, I know. We’ve all just had a whack of time off for the holidays but I always feel that once the holidays are over, I need a holiday. From the holidays. Especially this year.

Like, just a few days, or moments, when we can breathe in the sanity that comes with a reprieve from sugar and booze and ugly Christmas sweaters.

Fresh Broccolini - She Eats.caFresh Garlic - Ingredients - SheEats.caEnoki Mushrooms and Broccolini -

Of course I love my sugar and booze and ugly Christmas sweaters. What kind of Hipster would I be if I didn’t? But there’s really something to be said for a bit of alone time. When we take a few seconds to remember why we’re here. Who we are. What our purpose is. To laugh.




Healthy Savory Crepes with Broccolini, Mushrooms & Lemon Ricotta Recipe - She

I’ll be the first to admit it; No shame here! I just had 2 weeks off the computer and away from work and I still feel like I need to get away. To find breath. To find space. To find quiet. Which is why I’ve scheduled 30 minutes at the start of every day for exactly that. It’s in the calendar. Now I just need to actually acknowledge and obey the iCal alert when it goes off and not just click “dismiss”.

I can do it! At least that’s what I keep telling my booze loving, cold-and-flu recovering, cookie eating ass. And if I can do it, so can you.

Healthy Savory Crepes with Broccolini, Mushrooms & Lemon Ricotta Recipe - She

While we’re on the topics of feelings and all that mushy stuff (speaking of mushy) I also feel like I’ve eaten far too many cookies this last month. Or 3. And not moved enough. And drank too much wine.

Okay that’s an outright lie. I never feel like I’ve drank too much wine. But I DO feel like I need more vegetables in my life right now. And movement. Don’t we all? You know, to balance out the booze to fresh produce ratio. 80/20, that’s the rule, right? I’m pretty sure that the last couple of months have been more 20/80 with a big fat helping of the Jurrasic Park trilogy. Twice.

Healthy Savory Crepes with Broccolini, Mushrooms & Lemon Ricotta Recipe - She

I think it’s time for a change. We’ve talked about it before – I don’t make New Years Resolutions. But I do have a vision for the year. Or rather, a premise.

Here it is: Clarity. Purpose. Intention.

It means I choose to be present. To be clear on what I want, appreciate, love and need. To move more than I watch TV. With purpose. To be in the moment. To make the most of it. To be intentional with everything that I do. Shit has an equal and opposite reaction to every action right? Is that how the physics goes? Well then I want that reaction to be the most nurturing, delicious and mother efing hardcore positive that it can be.

Wow. This isn’t at all what I pictured writing for this post. I thought it was going to be all laughs and butt jokes but evidently I’m feeling the need to blab on about aspirations and goals and all that New Years BS. Again. Hm.

Okay, time to move forward.

Healthy Savory Crepes with Broccolini, Mushrooms & Lemon Ricotta Recipe - She

Let’s be clear: The purpose of this post is to intentionally eat more vegetables.

And if I can mush fresh, seasonal veggies between 2 slices of bread, all the better. I’m pretty sure everyone loves a good sandwich. I know I do. Joey certainly did. And if it’s good enough for Joey, it’s good enough for us. Right?

Let’s talk cold weather sammies. Brassicas are available on the West coast in bushels right now. Turnips, kale, Asian greens, Brussel sprouts, kohlrabi, cabbage. Broccolini is my favourite. It’s related to broccoli but not as strong or woody. Truthfully, I don’t love broccoli. In fact, it’s right up there with rutabagas and sweet potatoes for me. But I do love broccolini. It’s tender, nourishing and totally cute wrapped up in savory crepes.

Why crêpes? Why the heck not? December is brimming with glitter and gifts and all kinds of swanky. Don’t our healthy, less shiny, more gym-friendly January sandwiches deserve a good dose of fancy? You can pretty much put whatever you want in a crêpe. But as I said – I have a thing for local broccolini right now. And ricotta. And mushrooms. And lemon. Always with the lemon. So that’s what went into mine.

I also make the crêpes tiny – like, no wider than the size of my hand. That way they’re finger food. And I can build bites as I go! More broccolini in this one, more ricotta in that one. You get the idea. And then mush them into your mouth because they. are. delicious.

And then go find some you time. Some breathing time. Some wine time! You deserve it.

Savory Crepes with Broccolini, Mushrooms & Lemony Ricotta

Yield 2 crepes


For the Batter:

  • 1 C All-Purpose Flour.
  • Pinch of Salt.
  • Pinch of Black Pepper.
  • Pinch of Sugar.
  • 3 Pastured Eggs.
  • 3/4 C Buttermilk.
  • 3 Tbsp of Butter, melted + un-melted butter for cooking.

For the Filling:

  • 1 Lb Fresh Mushrooms, any variety you prefer, cleaned with a dry cloth and roughly chopped. (I used a mixture of button, portobella, enoki and shiitakes).
  • 1 Shallot, sliced.
  • 1 Large Clove Garlic, finely chopped.
  • Handful of Broccolini, woody ends chopped off & stemmy leaves removed and discarded.
  • Few Sprigs of Thyme, stemmed and roughly chopped.
  • Zest of 1 Lemon.
  • Fresh Ricotta (I live for Buffalo Ricotta but if you can't find it, Cow will work fine), drained through a fine sieve to remove excess moisture.
  • Dab of Butter.
  • Extra Virgin Olive Oil.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.
  • To serve, lemon wedges and optional - bacon.


  1. Prepare the batter: Mix the dry ingredients in one bowl and the wet in another, except for the butter. Then pour the wet into the dry, whisking vigorously until combined and lightly bubbly. Cover and refrigerate until ready to cook - up to 12 hours. Just before cooking, add the melted butter to the batter. Whisk to combine.
  2. To cook the savory crepes: Place a small to medium-sized non-stick pan over medium heat. Grease it with a bit of butter. Allow it to become hot but not burning. Use a ladle to pour about 1/3 Cup of batter into the center of the pan and twist the pan to move the batter into a thin circle. Cook about a minute or until lightly golden. Flip. Cook a further 45 seconds or so until slightly lighter golden on the second side. Place in an oven-proof pie dish or pan and set in a 200 degree oven to keep warm. Repeat until out of batter.
  3. When you're about half way through the crepe batter, start cooking the filling. Pre-heat a large frying pan over medium heat. Drizzle with olive oil. When shimmering hot but not smoking, toss in the shallot and garlic. After about a minute or two when they're fragrant but not yet fully cooked through, add the mushrooms and thyme. Season well with salt and pepper and cover to cook for 3-5 minutes or until the water starts to cook out of them. Remove the lid and allow the moisture to cook away and the mushrooms to start to brown.
  4. As they cook away, bring a large pot of salted water to a boil over high heat. When boiling, toss in the broccolini. Bring it back to a boil and cook about a minute or until the broccolini is just fork tender. Drain and dump into a big bowl of ice water to stop the cooking process and maintain their brilliant green colour.
  5. Once the mushrooms start getting a fair bit of colour on them, throw in the dab of butter, mix well, and push the mushrooms to one side. Dump the broccolini in the empty side of the pan for 30 seconds just to take the chill off.
  6. Just before serving, place everything in their own bowls, grate the zest over the ricotta and let people build bites!



The mushrooms and batter - even the crepes! - can be made the night before to save time for the morning if serving for brunch. Just re-heat accordingly.


What goes into your savory crepes? Or sweet ones? What sandwiches are you enjoying right now? Are you obsessing about New Years goals or just getting on with it? What do you hope for this year? How do you find space? Breath? Quiet? Or are you living loudly? Tell me below – spill it!

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  • Jacqueline Gum (Jacquie)
    January 6, 2015 at 6:20 AM

    First, the crepes looks wonderful…I am a total broccolini fan and it’s rare that a mushroom escapes my grasp. Second…applause for your clarity, purpose and intent. It helps to get least for me. Sometimes I want the only thought in my head to be concentration on my breathing! Does it help? Hell, I can’t say for sure…but I seem a little calmer, more infused with patience and that can’t be all bad. Certainly not for the folks around me:) Keep at it:)
    Jacqueline Gum (Jacquie) recently published…A Cold… Where’s The Justice?My Profile

    • Kristy Gardner
      January 6, 2015 at 3:39 PM

      Breathing is so important Jacqueline! Now if you want it to cook you dinner – the breathing that is – it may not work. But I figure, if it makes you feel calmer, it does good.

      Great to see you!

  • Chelsea @ Chelsea's Healthy Kitchen
    January 6, 2015 at 9:23 AM

    These crepes look almost too pretty to eat! Just kidding, I would demolish them.

    I think your New Years resolution of purpose is a great one, and it really resonates with me. I feel like I’ve been struggling a lot lately with my purpose both professionally, as a dietitian, and in terms of blogging. I’d like for it to become more clear to me this year so that I can really focus on it, you know?
    Chelsea @ Chelsea’s Healthy Kitchen recently published…Guest post: Overcome “all or nothing” mental sabotageMy Profile

    • Kristy Gardner
      January 6, 2015 at 3:41 PM

      HA! I can ugly them up for you if it helps Chelsea?

      PS. I’m totally in the same banana boat. I’ve been struggling with the direction of my business and blog too. We should chat.

  • jon@localkitchener
    January 6, 2015 at 9:26 AM

    Awesome! Crepes are something I always need to be reminded to make. They are easy, delicious, and extremely versatile, yet for some reason I only think to make them like once or twice a year. Thanks for the reminder and Happy New Year 🙂
    jon@localkitchener recently published…A January Meal PlanMy Profile

    • Kristy Gardner
      January 6, 2015 at 3:44 PM

      Right??? It’s like, they’re so quick and simple, why don’t we eat them more often?! New New Years Resolution: Eat crepes every day every day. 😉

      Happy New Year to you sir!

  • Becky
    January 6, 2015 at 10:50 AM

    I just got a crepe pan for Christmas, so this is quite timely, thank you! Having successfully taught them a few times now, I thought maybe I should start making them at home. So we’ll be trying out both sweet and savory.
    And for the record, I love broccolini.
    Becky recently published…Wines (and beer!) I drank: Holiday EditionMy Profile

    • Kristy Gardner
      January 6, 2015 at 3:44 PM

      Oh my! I don’t have a crepe pan Becky!! How does it differ from a regular pan? Details!

  • Ashley
    January 6, 2015 at 1:40 PM

    I like how you balanced your increased veggie intake with bacon. Thatta girl!
    Ashley recently published…Healthy batch cooking for busy weeksMy Profile

    • Kristy Gardner
      January 6, 2015 at 3:47 PM

      HAHAHA. I’m healthy like that 😉

  • Jayme Henderson
    January 6, 2015 at 3:10 PM

    Thanks for giving me permission for some wine time! 😉 I was working out a deal with myself, and I came to the conclusion that I do deserve it! And you know? I have never, ever made a crepe! I have enjoyed both the savory and sweet variety, but I’ve somehow managed to have never attempted making them. I will definitely give it a try – yours look great! I am still on the New Year’s resolutions BS, by the way. I eat it up like a sugary, bourbon-soaked, with-a-side-of-bacon treat. All silliness aside, I am completely with you on the entire “living intentionally” philosophy. Enough with the go-with-the-flow or we-will-see-how-it-goes mentality. Either be present and follow through or go HOME! I am off to make a green smoothie and eventually have a glass of wine. It is all about balance and being in control of our choices. PS, broccolini rules. 🙂
    Jayme Henderson recently published…sparkling chocolate + almond butter cookies {and why procrastination works}My Profile

    • Kristy Gardner
      January 6, 2015 at 3:49 PM

      Broccolini DOES rule!!!

      PS. I can’t believe you – you of all people – haven’t made a crepe before! I’m stunned! You should. And you’re right. We should still totally eat up the New Years BS like a sugary-boubron-soaked with a side of bacon treat. haha.. As long as we’re feeling inspired, right??


  • Emily @ Recipes to Nourish
    January 6, 2015 at 9:36 PM

    I am drooling over these!!! Holy wow these are freaking amazing Kristy! Pinned it 🙂
    Emily @ Recipes to Nourish recently published…Strawberry Mango Citrus Smoothie with KombuchaMy Profile

    • Kristy Gardner
      January 7, 2015 at 9:32 AM

      Aw thanks Emily! YOU are amazing! These are simple and lowly veggies and bread. But they taste damn good together. Thank you both for the comment and the pin – great to see you! xo

  • Meghan@CleanEatsFastFeets
    January 7, 2015 at 7:36 AM

    They say how you begin each day will impact the rest of your day, so you better take that ‘you’ time when the alarm buzzes. No dismissing yo’ self. It’s actually kind of what my list writing and morning cup of coffee is about. It’s my me time, and I wouldn’t trade it for anything. Well except maybe wine and these crepes. 🙂

    Happy New Year Love.

    • Kristy Gardner
      January 7, 2015 at 9:33 AM

      I LIKE your thinking Meghan! Let’s take it slow this year. Nice and slow. Like Barry White. Ow ow!

      PS. List time is awesome.