Spinach and Mushroom Crepes

Savory crepes are great for lunch, supper, or brunch.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Ingredients

1 1/4 cups whole milk		3/4 cup shredded sharp Cheddar
Scant 1 cup all-purpose flour		1/2 tsp dry mustard
1 large egg plus 1 large egg yolk		2 ripe tomatoes, sliced
Pinch of salt		3 tbsp grated Parmesan cheese
2 tbsp butter		1 tbsp light olive oil or melted butter, plus extra for frying
Thawed 1 3/4 cups bechamel sauce		7 oz (200 g) mushrooms, chopped
Pinch of grated nutmeg		1 10-oz box frozen chopped spinach
Salt and freshly ground black pepper

directions

Prep: 30 min Total: More than 60 min

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1
To make the crepes, process all of the ingredients in a blender until smooth. Let the mixture stand for 30 minutes.
2
Lightly grease the frying pan with melted butter. Add about 3 tbsp of the batter to the pan, and tilt and swirl the pan so the batter covers the bottom. Cook until the underside is golden brown. Turn the crepe and cook until the other side is golden. Transfer to a plate. Repeat with the remaining batter, buttering the pan as needed. You should have 12 crepes. Separate the crepes with pieces of wax paper.
3
To make the filling, melt the butter in a frying pan over medium heat. Add the mushrooms and cook 6 minutes. Transfer to a bowl. Add the spinach and 1/4 cup of the bechamel sauce. Season with nutmeg, salt, and pepper.
4
Preheat the oven to 375°F (190°C). Divide the filling among the crepes. Roll them up and place in a shallow buttered baking dish. Stir the Cheddar and mustard into the remaining sauce and season with salt and pepper. Spread over the crepes. Arrange the tomato on top and sprinkle with the Parmesan. Bake for 30 minutes, or until bubbling and browned.

notes

The crepes and the filling can be made and refrigerated for up to 8 hours before rolling and baking.

Freeze, unbaked, for up to 3 months.

Spinach and Ricotta Crepes variation: Replace the mushrooms with 10 oz ricotta cheese. Add to the cooked spinach and fill the pancakes.

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Spinach and Mushroom Crepes

Ingredients

directions

notes