Savory Mushroom Spinach Cheese Crepes Food

MUSHROOM CREPES

Steps:

• In a medium bowl, whisk together the flour and salt.
• In a separate medium bowl, whisk the eggs. Add the milk and ½ cup water, whisk to combine.
• Microwave the 2 tablespoons of butter on high power in 30 seconds intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter or the eggs will curdle.
• Make a well in the flour mixture. Add the melted butter. Gradually add the liquid egg mixture. Constantly whisk until a smooth batter forms. Alternatively, in a blender, add the eggs, milk, ½ cup water, flour, salt, and melted butter. Blend on medium speed until smooth, about 40 to 45 seconds.
• Strain the batter into a medium bowl to remove any clumps. Cover and refrigerate for 1 hour.
• Once chilled, whisk in about ¼ cup of water to thin out the consistency. It should be similar to cream in texture.
• Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat the pan. When melted, wipe the excess with a paper towel. There should be a thin film in the pan, coating the bottom and sides.
• Add a ¼ cup (60ml) of the batter to the 6 o'clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.
• Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly golden brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen. Use either your fingers or spatula to flip and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe to a plate.
• Stack the crepes on top of each other to keep warm while making the next batch, loosely cover with foil.
• Cook the remaining batter, wiping the pan clean and adding a thin layer of butter between each crepe.
• In a large skillet melt the butter over medium heat. Add the red onions and thyme, cook until fragrant, 1 minute. Add the minced garlic, saute for 30 seconds.
• Add the sliced mushrooms, salt, and black pepper. Sauté until the mushrooms release all their water, about 5 to 6 minutes.
• Add the baby spinach, stir and cook until wilted, 1 to 2 minutes.
• Remove the pan from the heat, stir in the cream and parsley. Season with salt and pepper to taste.
• Evenly fill each crepe with the mushroom mixture, about ⅓ cup, and sprinkle some gruyere cheese on top. Fold over each side to close. Garnish with parsley, serve immediately.

SPINACH AND CHEESE CREPES

Steps:

• CREPES: Cook spinach according to package directions. Rinse with cold water and dry well, Chop and reserve.
• Combine all ingredients for crepes in food processor, blender or bowl. (all but cheese) Mix until you have a smooth thin batter. Cover and let rest for 30 minutes. Add reserved spinach. Purée until blended.
• Heat a 10-inch nonstick skillet or crepe pan over medium heat. Brush pan lightly with butter.
• Add 1/2 cup batter to pan. Swirl batter to cover pan. Cook until bottom browns, 2-3 minutes, and turn crepe over to cook other side. Flip out onto clean tea towel. Repeat until all batter is used. You should have 8-10 crepes. The first crepe usually does not come out right, so do not worry.
• Crepes can be frozen at this point, Layer them between wax paper for easy removal, wrap well with plastic wrap, and keep in freezer bag. Just remove as many as needed. Let defrost on counter 25 minutes, and follow directions for assembly.
• ASSEMBLY: Place crepe on clean flat surface. Fold in half. Sprinkle about 2-3 tablespoons cheese over crepe. Fold in half again. Continue with all crepes being used.
• Melt 1 tablespoon butter in large skillet over medium heat, add crepes. Cook 2-3 minutes per side or until browned and cheese has melted. Serve immediately.

MUSHROOM CREPES

Steps:

• For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour.
• For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside.
• Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms
• (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes.
• Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute.
• Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet
• pan.
• Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds.
• Place the crepes in the oven on the cooling rack setup and cover with parchment until all the
• crepes are ready.
• Remove the crepes from the oven and turn broiler on high.
• Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.

SAVORY MUSHROOM, SPINACH & CHEESE CREPES

Steps:

• 1. 1. Make crepes if using homemade & set aside 2. Preheat oven to 350 degrees. 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 parsley, thyme, garlic, salt and 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, about 15 minutes. 9. Serve warm There are so many variations that you can do, it is endless. Do you see where I'm going with this? I have several that I want to post. We love them. I hope you enjoy them also. Let me know. Thanks