Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 Spinach Crepes with Mushrooms ALTHOUGH THIS TAKES A LITTLE TIME, IT IS WELL WORTH IT! The spinach crepes are wrapped around a garlikey mushroom filling, & finished off in the oven with a topping of motzerella. 3/4 cup flour sea salt & pepper 1 egg 1 1/4 cup milk or soy milk 1 cup cooked spinach, drained, squeezed vegetable oil 2 T margerine or butter 1 1/4 lb. mushrooms thinly sliced (8 cups) 3 large cloves garlic minced 3 T flour 6 T skim or soy milk grated nutmeg 1/4 lb. motzerella cheese diced Sift the flour & seasonings into a blender, add the egg & milk, & blend to smooth. Add the spinach & blend again. Thin out the batter with milk if necessary-the consistency will depend on the amount of water in the spinach. Brush an 8 in. crepe pan or frying pan with oil & heat it, then add 2 ladelfuls of crepe batter. Spread it to cover the bottom of the pan evenly. Cook the crepe for 1 minute before turning to brown the other side.Keep them warm while cooking remaining crepes. Heat the margerine in another pan & cook mushrooms with the garlic until the juices run, 3-4 minutes. Stir in the flour to soak them up, gradually add the milk a little at a time, stirring so that the sauce is smooth. Season to taste with salt pepper & nutmeg. Fill the crepes with the mushroom mixture. Roll them up & place in cooking dish. Scatter on motzerella. Bake in a preheated 350 degree oven for 15 minutes. Connie crpcap if you have any questions. DELICIOUS!!! Quote Link to comment Share on other sites More sharing options...
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