Savory Mushroom, Spinach & Cheese Crepes

By keenan

Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.

Ingredients

• 12 (6 inch)
• crepes
• (pre-made or homemade with one of the crepe recipes posted on Zaar)
• 3 tablespoons
• extra virgin olive oil
• 1 1/4 lbs
• mushrooms, rinsed, trimmed and thinly sliced
• (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)
• 1/4 cup
• fresh flat-leaf parsley, finely chopped
• 1 tablespoon
• fresh thyme leave
• 1 1
• garlic clove, finely chopped
• 1 (10 ounce) package
• fresh spinach, washed, stemmed & coarsely chopped
• 5 ounces
• goat cheese, crumbled
• 2 cups
• mozzarella cheese, shredded

Preparation

Step 1

Directions:

Prep Time: 20 mins

Total Time: 48 mins

1 Make crepes if using homemade & set aside.

2 Preheat oven to 350°F.

3 Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.

4 Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.

5 Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.

6 Uncover & add the goat cheese, stirring until melted.

7 Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.

8 Cover pan with foil and heat until cheese melts, about 15 minutes.

9 Serve warm.

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