SAVORY MUSHROOM, SPINACH & CHEESE CREPES
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.
Provided by Tinkerbell
Categories Breakfast
Time 48m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Make crepes if using homemade & set aside.
- Preheat oven to 350°F.
- 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.
- Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
- Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
- Uncover & add the goat cheese, stirring until melted.
- 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.
- Cover pan with foil and heat until cheese melts, about 15 minutes.
- Serve warm.
CREPES WITH SPINACH, BACON AND MUSHROOM FILLING
I took three different crepe recipes and combined them to come up with a real winner!
Provided by SUZAINEE
Categories Breakfast and Brunch Crepes Savory
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
- In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
- In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
- Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.
Nutrition Facts : Calories 445 calories, Carbohydrate 17.9 g, Cholesterol 160 mg, Fat 35.6 g, Fiber 3.5 g, Protein 15.9 g, SaturatedFat 15.6 g, Sodium 784.6 mg, Sugar 5.5 g
SPINACH CHICKEN CREPES
I made this dish at a cooking class several years ago. These spinach- and chicken-filled crepes are topped with a tasty mushroom sauce.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- For crepe batter, in a small bowl, combine egg and milk. Add flour and salt until well blended. Cover and refrigerate for 1 hour., Heat a lightly greased 6-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For sauce, in a large saucepan, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. , In a small bowl, combine the cornstarch, evaporated milk, salt and pepper until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add cheese and sherry; stir until cheese is melted. Remove from the heat., Combine the spinach, chicken and 1 cup sauce; spread 1/4 cupful down the center of each crepe. Roll up and place in a greased 13-in. x 9-in. baking dish. Spoon remaining sauce over crepes. Cover and bake at 375° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 336mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.
MUSHROOM CREPES
For a delicious French-style brunch, give these savory crepes with sautéed mushrooms and spinach a try! A gourmet meal that's easy to prepare!
Provided by Jessica Gavin
Categories Breakfast
Time 1h50m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 250 kcal, Carbohydrate 16 g, Protein 11 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 453 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
HAM AND SPINACH CREPES
Corn bread crepes hold a creamy, ham-and-cheese filling in this special brunch item. I appreciate that they're made the night before. In the morning, I just pop them in the oven and start brewing the coffee!-Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Time 1h5m
Yield 11 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, whisk the milk, water, eggs and oil. Combine flour and cornbread mix; add to egg mixture and mix well. Cover and refrigerate for 1 hour., For filling, in a large skillet, saute onions in butter until tender. Add the ham, spinach, cream cheese, mustard, nutmeg and pepper. Cook and stir until cheese is melted. Remove from the heat; keep warm., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., Spoon about 3 tablespoons of filling down the center of 22 crepes (save remaining crepes for another use). Roll up and place seam side down in two 13x9-in. baking dishes. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 20 minutes., Combine topping ingredients. Remove foil; sprinkle topping over crepes. Bake 5 minutes longer or until heated through.
Nutrition Facts : Calories 501 calories, Fat 26g fat (12g saturated fat), Cholesterol 143mg cholesterol, Sodium 1120mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.
SPINACH AND MUSHROOM STUFFED CREPES
This is a really simple recipe, provided you've got the crepes. Even if you don't the crepes are fairly easy, requiring little more than throwing eggs and ricotta cheese into a blender, then making very thin pancakes with the batter. The rest of this recipe is less a specific recipe and more an invitation to put things inside of a crepe and roll it up! In this particular case, I simply sautéed some mushrooms with a bit of garlic, salt and pepper. Then, right when they were cooked through, I tossed in a big handful of fresh spinach, which immediately shriveled into a nice bundle of green. At the very end, I added some grated parmesan cheese, then rolled the mixture into two crepes! From there, I cut the crepes in half, set them side-by-side and then cut the ends off ... just to square the whole thing off. However, there are a million things that could be done this way. What about ham and bacon, with perhaps a little onion, mushroom and cheddar cheese? Or, sautéed chicken breasts with some bell peppers, spices and an interesting Mexican cheese, like a Cotija? Or, something like sliced turkey breast from the local deli? Add in a little bit of broccoli, maybe a few diced carrots and some swiss cheese? Quick, easy and beautiful! It's a nice way to start the day! Photo Note: The crepes were served with Béarnaise Sauce and sprinkled with a little parsely, tarragon and a tiny bit too much paprika. These would have been JUST as tasty with pesto, or marinara sauce!
Provided by DJ Foodie
Time 25m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Heat a sauté pan over medium-high heat. Add your butter and start it melting.
- Sauté your mushrooms in the butter. Add a little salt and pepper. Sauté until the mushrooms are cooked.
- Add your chopped garlic and bacon bits. Cook for about 1 minute.
- Add your spinach to the pan and cook for about 1 minute. Add a little salt and pepper. The spinach should wilt and bundle up, a bit. Don't cook for too long, or else it loses its color and vibrancy.
- Add your parmesan cheese and quickly toss it into the mix.
- Divide even amounts between the 8 crepes, spreading the mixture into straight lines, running down the center of each crepe. I do this by tilting the pan and pulling a bit out with tongs, while moving the pan over the crepe. Others use a spoon and spoon it into lines. Use the method you're comfortable with.
- Roll the crepes tightly and then cut them into half. Cut the very ends off, just to square them off (I usually just eat the tasty, delicious ends). Place 4 stuffed crepe halves on each place. Serve!
Nutrition Facts : ServingSize 4 g, Calories 275.78 kcal, Carbohydrate 4.55 g, Protein 12.5225 g, Fat 19.6075 g, Fiber 0.88 g
HAM, MUSHROOM AND CHEESE CREPES
These are good as is or with a little mushroom cream sauce spooned over the top. Add a little scrambled eggs and/or (cooked) hash browns, and you have a yummy breakfast crepe!
Provided by S I
Categories Other Appetizers
Number Of Ingredients 15
Steps:
- 1. TO MAKE THE CREPES: Sift the flour, salt and sugar into a bowl and make a well in the center. Mix the eggs and milk together with the water and pour slowly into the well, whisking all the time to incorporate the flour until you have a smooth batter. Stir in the melted butter. Cover & refrigerate for 20 minutes.
- 2. Heat a crepe pan or a non-stick frying pan and grease with a little butter or oil. Pour in enough batter to coat the base of the pan with a thin even layer and tip out any excess. Cook over moderate heat for about a minute, or until the crepe starts to come away from the side of the pan. Turn the crepe and cook on the other side for 1 minute, or until lightly golden. Stack the crepes on a plate with pieces of wax paper between them and cover with foil or plastic wrap while you cook the rest of the batter to make 6 large crepes.
- 3. TO MAKE THE FILLING: Preheat the oven to 350°F. Heat the 1 oz butter in a frying pan, add the mushrooms, season well and cook, stirring, for 5 minutes, or until all the liquid from the mushrooms has evaporated. Stir in the cream, cheese, and ham.
- 4. TO ASSEMBLE: Lay one crepe on a board or work surface. Top with about a sixth of the filling and fold the crepe into quarters. Place it on a baking sheet, and then fill and fold the remaining crepes. Bake for 5 minutes and then serve immediately.
SPINACH AND HAM CREPES RECIPE - (4/5)
Provided by Chez_Alexander
Number Of Ingredients 8
Steps:
- 1. Cook spinach about 5 minutes in boiling water; drain. 2. Place half of chopped ham in a food processor. Add the spinach, cream, salt, and nutmeg, and blend until pureed. 3. Return the puree to a clean saucepan and add the remainder of the ham. Stir over a low heat until thick. If puree appears too thin, add 1 TBS cornstarch dissolved in 2 TBS cold water, and it will thicken immediately. 4. Spread the ham and spinach puree on a crepe. Roll crepe and place in an oiled, ovenproof dish and sprinkle with Parmesan cheese. Heat for 15 minutes in a 400F oven. Allow cheese to brown slightly under the broiler. May be served with Mornay or Hollandaise Sauce. Makes 6 crepes. Each crepe = 3 Weight Watchers points.
SPINACH CREPES WITH HAM AND MUSHROOM
From "15 Minute Meals" by Emalee Chapman. Sounds delicious, I love crepes! Posted for ZWT8 France
Provided by AlaskaPam
Categories Lunch/Snacks
Time 1h10m
Yield 12 crepes
Number Of Ingredients 10
Steps:
- Wash the spinach and place in a blender or food processor. Add the egg, butter, flour and milk, and blend well for 1 minute. Pour into a bowl and allow to sit for 30 minutes.
- Wash the mushrooms and put in blender or food processor along with the ham, sour cream and paprika. Puree and set aside.
- Heat a crepe pan, or small non-stick skillet over medium heat until a drop of water jumps in the pan. Put 1 tablespoon of crepe batter into the pan and tilt the pan to spread the batter evenly. Turn down the heat. Crepe should be very thin so it will cook in less than a minute. The crepes do not need to be turned. Remove the crepe and continue with the rest of the batter, one at a time. You should thin the batter with 1-2 tablespoons of water as you make the crepes, because the batter will thicken as it sits. You want to keep the crepes very thin!
- Place each crepe in an oven dish as you make them. Spread each crepe with the ham and mushroom filling, and fold.
- Sprinkle the grated cheese over the top, and heat in pre-heated 375F oven for 2-5 minutes.
CREPES WITH SPINACH AND CHEESE FILLING
Steps:
- Prepare the spinach first. In a large pan heat up 1 tablespoon of oil, add the garlic and fry for 30 seconds. Add the spinach and fry over a high heat for about a minute, stirring all the time, until the spinach has wilted. Remove from the heat before it starts releasing water. Set aside to cool.
- Meanwhile make the crepes. In a large bowl combine the flour with the salt and stir using a whisk. Add the egg and oil and start gradually pouring in the milk whisking all the time until all the ingredients have been incorporated and the mixture is silky smooth. Set aside for 5 minutes.
- Heat up a pancake pan (large or small), grease with a little oil (I used a piece of paper towel to do this) and ladle the crepes batter onto the pan in a circular motion swirling the pan to ensure the batter covers the entire surface. Cook over a medium heat for about 2 minutes on one side and a minute on the other, until the crepe is lightly browned. Stack ready crepes on a large plate.
- To make the filling puree the spinach mixture (once cooled) along with the cottage cheese, cheddar cheese and onion granules until smooth (or puree the spinach then stir in the cheeses for more texture). Season to taste and make the crepes.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 21 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 139 mg, Fiber 1 g, Sugar 3 g, Calories 151 kcal
HAM AND CHEESE CREPES
Ham and Cheese Crepes are one of the most famous French street foods. A simple batter of flour, milk, eggs and butter, combine to make perfect crepes. Stuff them up with sliced ham and melted cheese, and you'll be immediately transported of a French street corner.
Provided by Edyta
Categories Lunch
Time 20m
Number Of Ingredients 7
Steps:
- Add eggs, flour, milk, water and melted butter to the blender and mix well together. Place the batter in a fridge for 1/2 hour
- Brush non stick 10 inches skillet with butter and heat it up
- Using a ladle pour one ladle of batter on a pan and swirl around to cover all bottom of the pan with the crepes batter
- Cook it for about a minute
- Using spatula flip it and cook for a minute on the other side
- Add slice of cheese and slice of ham, fold and cook for another minute until the cheese is melted
- Continue with the remaining batter, ham and cheese until all are used.
- Enjoy.
Nutrition Facts : Calories 349 kcal, Carbohydrate 17 g, Protein 18 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 120 mg, Sodium 598 mg, Sugar 1 g, ServingSize 1 serving
STUFFED CREPES WITH MUSHROOMS, HAM AND BECHAMEL SAUCE
Categories Mushroom Pork Bake Bastille Day Parmesan Ham Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 21
Steps:
- For Filling
- Place porcini mushrooms in large bowl. Pour 2 cups hot water over; let stand 30 minutes to soften. Using slotted spoons, remove mushrooms from soaking liquid. Discard liquid. Finely chop porcini.
- Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add porcini and parsley and saute 1 minute. Add wine and boil until liquid evaporates, about 2 minutes. Reduce heat to medium-low. Mix in button mushrooms. Cover and cook until tender, stirring occasionally, about 10 minutes. Uncover and simmer until liquid evaporates, about 3 minutes. Season with salt and pepper.
- For Sauce
- Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in milk. Simmer until sauce thickens, stirring occasionally, about 5 minutes. Stir in nutmeg. Season with salt and pepper. Cool to lukewarm, about 30 minutes.
- For Crepes
- Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
- If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream. Heat 8-inch diameter nonstick skillet over medium-high head. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
- Place 8 crepes on work surface. Place 1 ham slice in center of each crepe. Spread 1 tablespoons sauce over each. Top each with 2 rounded tablespoons mushroom filling. Roll up crepe jelly roll style. Arrange rolled crepes in single layer in 13x9x2-inch glass baking dish. Spoon remaining sauce over.
- Preheat oven to 475°F. Bake uncovered until crepes are heated through and top is golden, about 20 minutes. Sprinkle with cheese.
BACON, SPINACH, CHEESE & MUSHROOM CREPES
This savory crepe recipe is easy to make and mouth-wateringly good to eat with this wonderful melee of foods mixed together!
Provided by Judith Coates
Categories French Food, Food & Beverage, Home & Garden, Kitchen/Cooking
Time 1h
Number Of Ingredients 18
Steps:
- Mix dry ingredients in a bowl.
- Make a well in the center, then add the eggs, oil and 2 tablespoons of the milk.
- Stir with a whisk until smooth.
- Slowly stir in the remainder of the milk.
- Let stand 1 hour.
- Turn oven on to 300°F/150°C/Gas 2.
- Make the crepes and keep warm in the oven with a sheet of wax paper between each one and cover loosely with foil on a cookie sheet.
- If you are using bacon, cook it first. (I like to cook my bacon in the oven with a foil-lined pan that the bacon sits above on a grill so the fat can drip away to reduce our fat intake.)
- Add the butter and oil to a pan.
- Sauté mushrooms, garlic, thyme, shallots until shallots are almost see-through and mushrooms well done.
- Add bacon or ham, and spinach stirring well to incorporate and heat thoroughly.
- Stir in the cream, and cheese, mix well to heat and the cheese begins to melt, remove from heat.
- Take the crepes out of the oven.
- Place a crepe back in the crepe pan and add a spoonful of filling down the center of the crepe.
- Fold crepe into thirds by lifting one side of the crepe over the filling then the other side.
- Place the filled crepe in an oven-safe casserole dish.
- Continue filling all the crepes in this manner laying them beside one another in the casserole dish and place filled crepes back in the oven to keep them warm to serve all at once, nice and hot and delicious!
Nutrition Facts : Calories 303.02, Fat 22.56, SaturatedFat 10.26, Carbohydrate 6.83, Fiber 2.81, Sugar 2.17, Protein 20.13, Sodium 794.81, Cholesterol 73.78
BAKED SPINACH MUSHROOM CREPES WITH CHEESE SAUCE
The Baked Spinach Mushroom Crepes with Cheese Sauce recipe out of our category Pancake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- For the crepes, heat butter in a skillet until golden brown, about 2 minutes, and let cool. Mix eggs, milk, flour, 4 pinches of salt and pepper in a blender for about 1 minute. Add browned butter to egg mixture and mix about 30 more seconds. Stir chives and parsley into egg mixture and set aside.
- For the filling, melt half of the butter in a large skillet, add spinach and stir over high heat until spinach is wilted. Season spinach mixture with salt and pepper, squeeze and set aside in a bowl.
- Heat remaining butter in skillet and sauté mushrooms, stirring constantly, for about 2 minutes. Season mushrooms with salt and pepper, stir in spinach and cheese and set aside.
- In a large (preferably nonstick) skillet, fry egg mixture into 8 thin crepes. Grease pan with oil after each crepe. Fry crepes until golden brown on both sides.
- Preheat oven to 200°C (approximately 400°F). Spread spinach mixture up centers of crepes, roll up firmly and place side-by-side in a baking dish. Boil cream and let simmer for 1-2 minutes. Season cream with salt, pepper and nutmeg, pour over crepes and sprinkle with cheese. Bake crepes until golden brown, about 20 minutes. Serve crepes immediately.
More about "spinach crepes with ham and mushroom food"
MUSHROOM, SPINACH AND CHEESE CREPES RECIPE - GOAT …
From iloveimportedcheese.com
Cuisine AmericanEstimated Reading Time 1 minCategory Main Course, Side DishTotal Time 35 mins
- For crepes: Place all ingredients in a blender, and blend until mixture is smooth and has no lumps. Cover and let rest for 1 hour. Spray a crepe pan or a medium, non-stick skillet with cooking spray. Ladle approximately 1/3 cup of batter into the pan and swirl batter around the pan until it coats the bottom of pan completely. Cook about 1 minute, flip gently with spatula and brown the other side. Remove from heat, stack crepes on a plate and set aside.
- For filling: Preheat oven to 350°. In a large skillet, heat olive oil over medium heat. Add mushrooms and shallot and sauté about 2 minutes. Add garlic and herbs and cook until fragrant. Add white wine and cook until reduced slightly. Add spinach leaves, sauté until wilted. Sprinkle with salt and pepper to taste. Remove from heat, immediately stir in Imported Goat Cheese and Imported Pecorino Romano cheeses and stir until cheese slightly melts and forms a sauce. Spoon equal portions of mixture into each crepe and roll. Place crepes into a lightly buttered baking dish and place in oven to warm through.
HAM, MUSHROOM AND SPINACH CRêPE - FOOD TO LOVE
From foodtolove.co.nz
Cuisine FrenchCategory Breakfast, BrunchServings 8Total Time 30 mins
- Put the flour and salt into a bowl. In a jug, whisk together the milk, egg and melted butter. Make a well in the dry ingredients and slowly pour in the milk/egg mixture, whisking as you pour until you have a soupy mixture, mostly lump free. Leave to rest in the fridge while you make the filling.
- Wilt the spinach in a pan, then remove and squeeze out any excess liquid. Set aside. Heat the butter in the pan and sauté the mushrooms until they release their juices. Add the spinach and stir in the crème fraîche, mustard and seasoning. Set aside.
- After the crêpe mix is chilled, check the consistency; if it's too thick, add a little more milk or water to correct it. It should be smooth and runny.
- Melt half a teaspoon of butter in a frying pan over a medium heat. Pour or ladle in enough batter so that, as you tilt the pan, it covers the surface very thinly. Cook for 15-30 seconds, then start to lift the edges up and flip it over. The underside should be golden with a few brown spots. Repeat with your remaining batter, adding more butter every 3-4 crêpes.
MUSHROOM & SPINACH CREPES RECIPE - WEBMD.COM
From webmd.com
Cuisine FrenchTotal Time 1 hr 10 minsCategory DinnerCalories 205 per serving
- Process whole-wheat flour, all-purpose flour, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
- Heat oil in a large nonstick skillet over medium heat. Add mushrooms, shallots, rosemary and salt and cook, stirring, until the mushrooms are soft and have released their liquid, about 6 minutes. Stir in spinach a handful at a time and cook until wilted, about 4 minutes. Cover to keep warm.
- Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.
- Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
HAM AND SWISS SAVORY CREPES RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (1)Category BreakfastServings 7Total Time 40 mins
- In medium bowl, mix flour, baking powder and salt. Beat in milk, 1 tablespoon melted butter and the egg with whisk just until smooth.
- Heat 7- or 8-inch nonstick skillet or crepe pan over medium heat. Lightly grease skillet with oil. Pour 1/4 cup batter into skillet, immediately tilting pan so batter covers bottom. Cook until edges are lacy and center is set. Turn; cook until golden brown.
- In 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 2 to 3 minutes or until tender. Stir in ham and spinach; cook 2 to 3 minutes longer or until spinach is slightly wilted. Remove from heat. Stir in cheese.
CHEESY HAM, MUSHROOM AND SPINACH CRêPES RECIPE | …
From deliciousmagazine.co.uk
Cuisine French RecipesTotal Time 40 minsCategory Savoury Pancake RecipesCalories 581 per serving
- Heat the grill to medium. Melt a knob of butter in a heavy-based saucepan, then fry the sliced chestnut mushrooms until golden. Add the baby leaf spinach and stir until just wilted. Remove with a slotted spoon and set aside to cool. Melt the butter in the same pan, then add the plain flour and stir over a medium heat until it smells toasty. Gradually whisk in the semi-skimmed milk until smooth, then simmer for 5 minutes until thickened. Stir in the grated gruyère, a generous grating of nutmeg and salt and pepper to taste.
- Divide the mushroom and spinach mixture equally among 8 small tortilla wraps, top each with 1 slice of smoked ham, then roll into a cylinder and arrange on 1 large or 2 smaller baking trays. Pour over the cheese sauce, then grill until piping hot, golden and bubbling. Serve straightaway with a fresh green salad.
MUSHROOM & SPINACH CREPES RECIPE - EATINGWELL
From eatingwell.com
4.2/5 (5)Total Time 1 hr 10 minsCategory Healthy Crepe RecipesCalories 205 per serving
- Process whole-wheat flour, all-purpose flour, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
- Heat oil in a large nonstick skillet over medium heat. Add mushrooms, shallots, rosemary and salt and cook, stirring, until the mushrooms are soft and have released their liquid, about 6 minutes. Stir in spinach a handful at a time and cook until wilted, about 4 minutes. Cover to keep warm.
- Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.
- Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
SAVORY CREPES WITH HAM AND MUSHROOMS - TASTE AND TELL
From tasteandtellblog.com
Cuisine FrenchTotal Time 50 minsCategory Main DishCalories 457 per serving
- Place the eggs, milk, flour and salt in a blender and pulse a few times to combine. Set aside for at least 5 minutes. Alternately, if you don’t have a blender, you can whisk the ingredients together.
- In a 12-inch skillet, melt 3 tablespoons of the butter. Add the mushrooms and cook until browned. Sprinkle 1 tablespoon of the flour over the mushrooms and stir to coat. Cook for 1 minute, then add in 1/2 cup of the cream. Cook until thickened.
- Spray a 9×13-inch baking dish with cooking spray. Put a piece of ham on each crepe, then top with some of the mushroom mixture. Roll each crepe, and place seam side down in the prepared baking dish. Top with the sauce and sprinkle the cheese over the top.
MUSHROOM AND SPINACH CREPES WITH GOAT CHEESE AND …
From closetcooking.com
Servings 4Total Time 20 minsEstimated Reading Time 6 mins
10 BEST SPINACH CREPES RECIPES - YUMMLY
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From newideafood.com.au
10 BEST SPINACH CHEESE CREPES RECIPES - YUMMLY
From yummly.com
MUSHROOM CREPES WITH GRUYERE BéCHAMEL SAUCE
From mushroomcouncil.com
Servings 4Estimated Reading Time 1 minCategory Breakfast
- Place a large frying pan over medium low heat and add the olive oil. Once slightly warmed add the yellow onion. Stir and cook until soft; about 3 minutes.
- Place 3/4 of the mushrooms into a food processor and finely chop. Slice the remaining 1/4 of the mushrooms. Add the mushrooms to the onion/garlic mixture and cook, stirring often for 5 minutes over medium-low heat.
SPINACH, MUSHROOM, AND GRUYERE CREPES | RECIPES | WW USA
From weightwatchers.com
Cuisine FrenchCategory BreakfastServings 8Total Time 40 mins
- Put oil in a large nonstick skillet; set over medium heat. When oil shimmers, add shallot; cook, stirring frequently, until softened, 2 to 3 minutes. Add mushrooms, rosemary, salt, and pepper; cook, stirring occasionally, until mushrooms have released their liquid and pan is almost dry, 8 to 10 minutes. Stir in spinach; cook until wilted, 2 to 3 minutes more.
- Sprinkle 1 Tbsp cheese over a crepe. Place 1/3 cup vegetable mixture on one half of crepe; fold crepe over. Place on a baking sheet; repeat with remaining ingredients. Sprinkle remaining cheese over crepes; broil, 8 inches from heat, until cheese melts and edges of crepes become crisp, 2 to 3 minutes.
SPINACH AND HAM SAVORY CREPE CAKE WITH GLUTEN FREE CREPES ...
From cookswithcocktails.com
4.2/5 (7)Total Time 1 hr 15 minsCategory Appetizer or Main, BrunchCalories 370 per serving
- Add all the dry ingredients to a large bowl and the wet ingredients to another large measuring cup or bowl. Beat the eggs into the liquid ingredients. Slowly add the wet ingredients to the dry while whisking. Whisk until they are fully combined and there are no lumps. You can also use a blender for this, which works great!
- Next make the spinach and onion mixture. Chop up your onions and throw them in a large skillet on medium-low heat with the butter and salt. Cook for 10 - 15 mins or until they get nicely browned and caramelized. Add the spinach bit by bit and cook till it is all wilted down. Remove from heat and set aside.
- Then get the béchamel cheese sauce going. In a medium pot melt the butter on medium heat. Then add the cornstarch or flour and cook till combined and thick. Slowly add the milk, whisking as you add it. Cook until the milk starts to thicken. Add the cheese, nutmeg and salt. Stir until the cheese is fully melted. Turn the heat off and set aside.
- Cut your crepes to the same size by using the bottom part of a springform pan as a guide. Reassemble the springform pan and start building layers inside the springform pan.
BAKED CRêPES WITH HAM AND MUSHROOMS - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (2)Total Time 1 hr 10 mins
- To make the crêpe batter: Put the eggs, milk, and salt in a blender and blend until smooth (or use an immersion blender).
- Add the flour and blend for 20 seconds, then drizzle in the butter and blend for 10 seconds more., Let the batter stand for 20 minutes.
- Note: The batter could also be made a day ahead, covered tightly with plastic, and refrigerated.
- Whisk well before using, as the flour will sink to the bottom of the bowl., To make the filling: In a large frying pan set over medium-high heat, melt the butter.
CHICKEN, SPINACH, AND MUSHROOM CREPES RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 411 per servingServings 5
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.
- Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.
- Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.
FRENCH BUCKWHEAT CREPES - SPINACH MUSHROOM SAVORY GALETTE ...
From sweetashoney.co
4.9/5 (305)Total Time 20 minsCategory Dinner, LunchCalories 178 per serving
- In a blender, add the buckwheat flour, water, egg, salt. Blend for 30 seconds or until smooth. If you don't have a blender, use a large mixing bowl. Add buckwheat flour, egg, salt, and beat in the water gradually until a smooth batter forms with no lumps.
- In a pan, under medium heat, warm the olive oil then add the shallots. Stir for 1-2 minutes until fragrant.
EASY STUFFED MUSHROOMS WITH SPINACH AND HAM RECIPE
From thespruceeats.com
4.2/5 (23)Total Time 40 minsCategory Appetizer, Side DishCalories 76 per serving
HAM AND SWISS SAVORY CREPES - MORETHANPEPPER
From morethanpepper.com
Estimated Reading Time 2 mins
SPINACH AND MUSHROOM SAVORY CREPE CAKE - HEALTHY WITH NEDI
From healthywithnedi.com
Estimated Reading Time 2 mins
CREPES WITH SPINACH, BACON AND MUSHROOM FILLING | RECIPE ...
From pinterest.com
4.4/5 (93)Estimated Reading Time 5 minsServings 4Total Time 1 hr 5 mins
HAM MUSHROOM AND CHEESE CREPES - ALL INFORMATION ABOUT ...
From therecipes.info
CREPES WITH MUSHROOMS AND SPINACH - ALL INFORMATION ABOUT ...
From therecipes.info
HAM AND SPINACH CREPES RECIPES
From tfrecipes.com
HOW TO MAKE SPINACH & HAM QUICHE | RECIPE | ALLRECIPE.ORG
From allrecipe.org
SAVOURY HAM AND MUSHROOM CREPE RECIPE - FOOD NEWS
From foodnewsnews.com
FOOD FOR SCOT: HAM AND SPINACH CREPES WITH SWISS CHEESE SAUCE
From foodforscot.blogspot.com
RECIPES QUICHE HAM CHEESE : GET BEST COOKING VIDEOS - FOOD ...
From food-savvy.com
BEST SITES ABOUT SAVORY VEGETARIAN CREPE FILLING RECIPES
From great-recipe.com
SPINACH AND MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
SPINACH CREPES WITH HAM AND MUSHROOM RECIPES
From tfrecipes.com
HAM AND SPINACH CREPES RECIPE - ALL THE BEST RECIPES AT ...
From crecipe.com
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