Spinach and Mushroom Crepes

By á-4084

Ingredients

• For the Crepes:
• 1 1/4 cups whole milk
• Scant 1 cup all purpose flour
• 1 large egg plus 1 large egg yolk
• 1 tbsp light olive oil or melted butter, plus extra for frying
• For the Filling:
• Pinch of salt
• 2 tbsp butter
• 7 oz (200g) mushrooms, chopped
• One 10 oz (280g) box frozen chopped spinach
• Thawed 1 3/4 cups bechamel sauce
• Pinch of grated nutmeg
• Salt and freshly ground black pepper
• 3/4 cup shredded sharp Cheddar
• 1/2 tsp dry mustard
• 2 ripe tomatoes, sliced
• 3 tbsp grated Parmesan cheese

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from cookstr.com

Preparation

Step 1

To make the crêpes, process the ingredients in a blender until smooth. Let the mixture stand for 30 minutes.

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 crêpe 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 crêpes. Separate the crêpes with pieces of wax paper.

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 ¼ cup of the bèchamel sauce. Season with nutmeg, salt, and pepper.

Preheat the oven to 375°F (190°C). Divide the filling among the crêpes. 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 crêpes. Arrange the tomato on top and sprinkle with the Parmesan. Bake for 30 minutes, or until bubbling and browned.

Variation

Spinach and Ricotta Crêpes: Replace the mushrooms with 10oz (300g) ricotta cheese. Add to the cooked spinach and fill the pancakes.

Bechamel Sauce
1¼ cups whole milk
1 small onion, sliced
1 bay leaf
2–3 parsley sprigs
6 whole black peppercorns
2 tbsp butter
2 tbsp all purpose flour
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Instructions

Bring the milk, onion, bay leaf, parsley, and peppercorns to a simmer in a medium saucepan over low heat. Remove from the heat and let stand for 20 minutes. Strain.

Melt the butter in a clean medium saucepan over low heat. Whisk in the flour and let bubble without browning for 1–2 minutes.

Gradually whisk in the warm milk. Boil over medium heat, whisking almost constantly. Reduce heat and simmer, about 5 minutes, until the sauce is smooth and thick. Add the nutmeg and season with salt and pepper.
Variation

Cheese Sauce: Stir ¾ cup shredded sharp Cheddar and 1/8 tsp dry mustard into the simmered sauce.