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- Prepare crepe batter: In a large bowl, whisk together flours and 3/4 tsp salt. Slowly pour in milk and 3/4 cup water, whisking constantly. Add butter and whisk until dry ingredients are moistened. Set aside.
- Mist a large skillet with cooking spray and heat on medium-high. Add mushrooms, dried thyme, 1/4 tsp salt and 1/2 tsp pepper and cook, stirring frequently, until liquid evaporates, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring frequently, until lightly browned and tender, 6 to 8 minutes more. (TIP: Do this in 2 batches if your skillet won’t hold all the mushrooms comfortably.) Transfer to a medium bowl. Mist same skillet with additional cooking spray and heat on medium-high. Add scallions, corn, 1 tsp paprika, 1/8 tsp salt and remaining 1/2 tsp pepper and cook, stirring frequently until crisp-tender, about 6 minutes. (NOTE: If using frozen corn, cook just until the water evaporates and corn is heated through.) Add to bowl with mushrooms and set aside.
- Cut 12 pieces of parchment paper, each about 8 x 10 inches. Mist an 8-inch nonstick skillet with cooking spray and heat on medium high. Add a scant 1/3 cup crepe batter. Immediately swirl skillet until batter coats bottom in an even layer. Cook until a few bubbles form and crepe easily releases from skillet when you slide a thin spatula underneath it, about 1 minute. Lift crepe using spatula and quickly flip. The top of the crepe should be a deep golden brown. Continue cooking until bottom is golden, about 30 seconds. Gently slide onto a piece of parchment paper. Repeat, making a total of 10 crepes, misting skillet with cooking spray each time and placing a piece of parchment between each crepe. (TIP: This recipe makes enough batter for about 12 crepes, so you can do some practice rounds to get the hang of it. The key is to have the skillet hot enough so that the first side of the crepe sets and can be easily flipped without tearing. If your crepe tears, the skillet may not be hot enough.)
- Mist a 9 x 13-inch baking dish with cooking spray. Place a generous 1/4 cup mushroom mixture and about 1 1/2 tbsp cheese down the center of a crepe and gently fold the sides over the filling. Place in baking dish. Repeat with remaining crepes, lining up 8 crepes in the baking dish and placing the last 2 crepes perpendicular to the first 8, along the length of the dish. (MAKE AHEAD: This can be done 1 day ahead. Cover with foil and refrigerate. Before baking, allow 1 to 2 hours to come to room temperature.)
- In a large bowl, stir together egg yolks, yogurt and remaining 1/8 tsp salt. In a medium bowl, beat egg whites with an electric mixer on medium-high speed until they hold soft peaks. Fold in about one-third of whites to yogurt mixture until combined. Add remaining whites, 2 tbsp chives and fresh thyme and fold until combined. (MAKE AHEAD: This can be done 1 day ahead. Cover and refrigerate. Before baking, allow 1 hour to come to room temperature.)
- Preheat oven to 400°F. Spread yogurt mixture over crepes, covering completely. Bake until yogurt feels slightly firm to the touch and has a fluffy texture, 20 to 25 minutes. Rest for 5 to 10 minutes. Sprinkle with remaining 1/2 tbsp chives and additional paprika before serving.
- Serving Size 1 crepe
- Calories 299
- Carbohydrate Content 29 g
- Cholesterol Content 69 mg
- Fat Content 15 g
- Fiber Content 4 g
- Protein Content 15 g
- Saturated Fat Content 9 g
- Sodium Content 391 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g