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Mushroom Spinach Crepes

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Submitted by: Suzy Horvath

 

These elegant spinach crepes are filled with cream cheese, mushrooms and blue cheese.
 

Ingredients

  • Crepes:
  • 3 eggs
  • 1 cup flour
  • 1/2 cup oil
  • 2 cups milk
  • 1/2 tsp salt
  • Generous amount of fresh ground black pepper
  • 1/2 cup well drained cooked shredded spinach (or frozen spinach well squeezed and drained)
  • Filling:
  • 3/4 cup of soft cream cheese
  • 3 cups sliced button mushrooms
  • 2 cups blue cheese
  • Salt and freshly ground black pepper

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Method

Place all ingredients in blender and process until the mixture is smooth and well combined. Heat a small, shallow non-stick frypan over medium heat. Wipe a paper towel with a few dribbles of oil on it over the surface. Pour or ladle in approximately 1/4 cup of mixture. Swirl the pan to evenly coat the surface with crepe mixture. Cook for 1 1/2 minutes, then carefully flip the crepe over with a flexible spatula or palette knife. The second side only takes about 20 seconds to cook. Turn out on to a wire rack covered with tea towel or paper towel while you cook the rest of the batch. To store, place sheets of waxed or grease-proof paper between crepes, place in a sealable plastic bag and freeze. Filling: Place the crepes browned side up and spread each one with softened cream cheese, a bit like buttering toast. Sprinkle with sliced mushrooms, crumbled blue cheese and salt and pepper. Roll up the crepe and place on individual plates (two small crepes for small courses or two to three larger ones for main courses). When ready to eat, microwave on high for two to three minutes, until the cheese is melted and the mushrooms are hot. Serve immediately. Sprinkle with a few bits of crumbled blue cheese and a sprinkling of parsley if desired.

 

Notes:

 

Number of Servings: 2

 

Submitted by: Suzy Horvath ()

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