SPINACH CREPES
Provided by supersalad
Time 45m
Yield 6
Number Of Ingredients 22
Steps:
- For Filling: In a saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened. Add the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, and cook the mixture over moderate heat, whisking, until it is thick. Stir in the nutmeg, the dill, the spinach, and salt and pepper to taste and let the filling cool. For Crepes: In a blender or food processor blend the flour, the water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, add the dill, and with a rubber spatula scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl, and let it stand, covered and chilled, for 1 hour. Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, then remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe for 1 minute, or until the top appears almost dry. Turn the crepe, cook the other side lightly, and transfer the crepe to a plate. Make crepes with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. Spread 2 tablespoons of the filling on each crepe and roll the crepe up jelly-roll fashion. Arrange the crepe, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer. Brush the crepes lightly with the melted butter. Bake them in the middle of a preheated 400 degrees F oven for 20 minutes. For Sauce: In a small saucepan, bring the broth to a boil. In a bowl whisk together the eggs and the lemon juice. Add half the broth to the egg mixture in a stream, whisking, and whisk the mixture into the remaining broth. Heat the sauce, stirring, until it reaches 170 degrees F on a candy thermometer and is thickened slightly, but do not let it boil. Add salt and pepper to taste. Divide the crepes among plate and drizzle the sauce over them.
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.
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.
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.
SPINACH CREPE BATTER
This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
Provided by Nif_H
Categories Spinach
Time 1h20m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs, then add milk and mix either by hand or in the electric blender. We use a blender because it mixes well and is easy to pour from.
- Add the spinach and blend well.
- Sift the flour with the salt, pepper and nutmeg and gradually add to the spinach mixture.
- Add the oil and blend thoroughly.
- Set aside and allow mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix.
- Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
- Be adventuresome and stuff these with whatever sounds good with spinach! Try shrimp or chicken or other vegetables.
Nutrition Facts : Calories 288.9, Fat 11.5, SaturatedFat 2.6, Cholesterol 143.3, Sodium 380.3, Carbohydrate 34, Fiber 1.1, Sugar 4.2, Protein 11.4
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
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
CREPES
Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 17 to 22 crepes
Number Of Ingredients 6
Steps:
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
SPINACH AND CHEESE CREPES
These crepes are scrumptiously good....we've mixed spinach right into the batter and added a delicious Swiss cheese filling.
Provided by Chef mariajane
Categories Breakfast
Time 1h
Yield 8-10 crepes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176.8, Fat 12.7, SaturatedFat 7.2, Cholesterol 139.5, Sodium 228.6, Carbohydrate 5.7, Sugar 0.4, Protein 10
CREME OF SPINACH CREPES
Steps:
- For the batter: Put half of the milk into a mixing bowl, along with the flour, salt and egg yolks, and mix at medium speed until smooth. Slowly pour the remaining milk into the mixture and keep mixing at a low speed. Slowly add the melted butter and mix at medium speed.
- Warm your frying pan. Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated. Depending on your pan size, pour a paper-thin layer to cover the pan and move it around. Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear. Repeat with the remaining batter.
- For the filling: Put a little water at the bottom of a medium pot. Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly.
- In a separate container, mix the half-and-half and flour until smooth. Pour slowly into the spinach and stir it in. Cook for 15 to 20 minutes.
- Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper. Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers.
SPINACH CORN CREPES
I made this recipe up when I was making crepes, and realized I didn't have any fruit for them, but I did have spinach. I didn't like the spinach crepe recipes that I found, so I made one up.
Provided by Skilletfan09
Categories Breakfast and Brunch Crepes
Time 18m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon butter in a skillet over medium heat; cook and stir spinach and corn until heated through, about 5 minutes. Stir in 1 tablespoon butter until melted, about 1 minute.
- Mix Gruyere cheese into spinach mixture; add lemon juice, salt, and pepper. Cook and stir over low heat until cheese melts, 2 to 3 minutes.
- Spoon spinach mixture into each crepe and top with hummus. Fold crepe around filling. Spoon hummus on top of each crepe and garnish with parsley.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 23.5 g, Cholesterol 65.3 mg, Fat 12.7 g, Fiber 4.6 g, Protein 8.2 g, SaturatedFat 4.1 g, Sodium 332.3 mg, Sugar 1.5 g
SUPER SPINACH PANCAKES
Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. And get creative with your toppings - the sky's the limit. Enjoy!
Provided by Jamie Oliver
Categories Healthy breakfast ideas Pancake day Spinach Fruit Healthy dinner ideas Healthy lunch ideas
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
- Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
- Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
- Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
- Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
- Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
Nutrition Facts : Calories 331 calories, Fat 13.3 g fat, SaturatedFat 4 g saturated fat, Protein 13.5 g protein, Carbohydrate 42.3 g carbohydrate, Sugar 6.3 g sugar, Sodium 1.2 g salt, Fiber 3 g fibre
SPINACH AND FETA CREPES
Delicious and easy to make and can be made in advance.Very savoury and perfect for a light lunch or dinner served with a green salad. I'm proud to say this is my very own recipe!
Provided by Karin...
Categories One Dish Meal
Time 1h
Yield 8 filled crepes, 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash spinach and remove stalks.
- Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time.
- Spinach should be limp.
- Drain well- squeeze as much liquid from cooked spinach as you can.
- Chop roughly.
- Add finely chopped onion, the Feta, Romano and Ricotta Cheese.
- Mix well.
- Add ground nutmeg, salt and pepper.
- Add lightly beaten egg.
- Set aside.
- CREPES-----------------.
- Method: Sift flour and salt into a bowl.
- Add eggs and a little milk.
- Beat well.
- Add the remaining milk and lastly the melted butter.
- Heat oil in crepe pan (or use spray).
- Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly.
- Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned.
- Turn crere over and cook the other side for about 1/2 a minute.
- Remove from pan and place on piece of waxed paper.
- Continue until all the crepe mixture is used up.
- This recipe should yield approx.
- 12 crepes.
- Place wax paper between crepes as you remove each one from the pan.
- ASSEMBLE THE CREPES------------.
- Place even amounts of Spinach mixture in the centre of each crepe.
- Fold crepe into a'parcel' and place in lightly greased baking dish.
- I usually have enough mixture for 8 crepes.
- Over the crepes spoon some Italian Tomato Sauce (easy to make)- onions, garlic, canned tomatoes, basil, oregano, salt and pepper.
- And then sprinkle lots of grated mozarella cheese!
- Place in moderate oven about 15-20 minutes.
- This recipe may seem fidley to some or alot of work but it's not really- believe me.
- The recipe is always nicer a day old and re-heated.
- Typing the recipe out has got my salivary glands going- I think I'll have to make it soon again.
- Cooked, diced chicken can also be added to the Spinach mixture.
Nutrition Facts : Calories 334.1, Fat 13.2, SaturatedFat 6.8, Cholesterol 168.8, Sodium 418.3, Carbohydrate 36.9, Fiber 5.1, Sugar 2.3, Protein 19
DILLED SPINACH CREPES WITH AVGOLEMONO SAUCE
Steps:
- Make the filling:
- In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, and cook the mixture over moderate heat, whisking, until it is thick. Stir in the nutmeg, the dill, the spinach, and salt and pepper to taste and let the filling cool.
- Make 12 crêpes (procedure follows) with the dill crêpe batter. Spread 2 tablespoons of the filling on each crêpe and roll the crêpe up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer. The crêpes may be prepared up to this point 1 day in advance and kept covered and chilled. Brush the crêpes lightly with the melted butter and bake them in the middle of a preheated 400°F. oven for 20 minutes.
- Make the sauce:
- In a small saucepan bring the broth to a boil. In a bowl whisk together the eggs and the lemon juice. Add half the broth to the egg mixture in a stream, whisking, and whisk the mixture into the remaining broth. Heat the sauce, stirring, until it reaches 170°F. on a candy thermometer and is thickened slightly, but do not let it boil, and add salt and pepper to taste.
- Divide the crêpes among plate and drizzle the sauce over them.
- Make the dill crêpe batter:
- In a blender or food processor blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, add the dill, and with a rubber spatula scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl, and let it stand, covered and chilled, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 13 crêpes.
- Make the crêpes:
- Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
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
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- Get a pot over medium heat, then add your spinach. Stir the spinach around until all of it has wilted. Transfer the spinach to a bowl, then once it has cooled down, use your hands to pick the spinach up and squeeze out as much of that liquid as you can.
- Lay one of your crepes out flat onto a board, then add a line if ricotta and spinach filling through the middle of the crepe (look at the photos in the post if you're confused). Then just roll the crepes up.
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- 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.
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