Whole Wheat Crepes filled with Creamed Spinach and Mushrooms...
... and ham and swiss, but don't tell Laurel about that part.
Preheat oven to 350.
CREPES:
1 C milk
3/4 C whole wheat flour
2 eggs
pinch of salt
Whirl the above until smooth using a mixer or blender. The recipe suggests letting the mixture stand for an hour or in the fridge overnight. I didn't do that and they tasted fine to me.
Lightly butter a 7" nonstick pan or griddle, pour a scant 1/4 C of the batter into one corner of the pan and then tilt pan in a circle to coat the entire bottom evenly. Allow the surface of the "up" side of the crepe to just dry before flipping with a spatula to briefly finish that side against the pan. The lovely original "down" side of the crepe is meant to show when the crepes are filled. Butter pan between crepes if necessary. Stack crepes on a plate until ready to fill.
CREAMED SPINACH:
1 T butter
1/2 onion, sliced
[1/3 C sliced mushrooms]
3 T whole wheat flour
1 C milk
1 Qt chopped spinach
pinch salt & pepper
pinch nutmeg
Sautee onions [and mushrooms] in butter until onions are translucent. Sprinkle flour and incorporate without letting flour brown. Add milk and stir while bringing mixture to a boil. Allow sauce to thicken before adding spinach by the handful while stirring until it gently wilts.
Add the S&P and nutmeg.
Fill crepes with 1/3 C spinach filling and then roll and nestle next to one another in a greased baking dish. (Some people might put ham and swiss in their crepe before filling it with spinach, but those same people might later realize that they had tried to include too many tastes at one time...)
Bake at 350 for 15 minutes, just to heat everything through.
Commentary:
I tried this recipe because I was inspired by the very very delicious spinach and onion crepe I had last week from a take-out crepe place in Gaitherzbrg. Though the above recipe was fun and tasty, it didn't quite capture the taste I was hoping for. Now that I look at the take-out menu online, I see that the spinach was paired not only with caramelized onions, but sun dried tomato and feta. Both of those would have responsible for the tanginess that I didn't achieve tonight. They also needed more garlic.
Tune in next week when my husband says, "Spinach crepes again?"
Preheat oven to 350.
CREPES:
1 C milk
3/4 C whole wheat flour
2 eggs
pinch of salt
Whirl the above until smooth using a mixer or blender. The recipe suggests letting the mixture stand for an hour or in the fridge overnight. I didn't do that and they tasted fine to me.
Lightly butter a 7" nonstick pan or griddle, pour a scant 1/4 C of the batter into one corner of the pan and then tilt pan in a circle to coat the entire bottom evenly. Allow the surface of the "up" side of the crepe to just dry before flipping with a spatula to briefly finish that side against the pan. The lovely original "down" side of the crepe is meant to show when the crepes are filled. Butter pan between crepes if necessary. Stack crepes on a plate until ready to fill.
CREAMED SPINACH:
1 T butter
1/2 onion, sliced
[1/3 C sliced mushrooms]
3 T whole wheat flour
1 C milk
1 Qt chopped spinach
pinch salt & pepper
pinch nutmeg
Sautee onions [and mushrooms] in butter until onions are translucent. Sprinkle flour and incorporate without letting flour brown. Add milk and stir while bringing mixture to a boil. Allow sauce to thicken before adding spinach by the handful while stirring until it gently wilts.
Add the S&P and nutmeg.
Fill crepes with 1/3 C spinach filling and then roll and nestle next to one another in a greased baking dish. (Some people might put ham and swiss in their crepe before filling it with spinach, but those same people might later realize that they had tried to include too many tastes at one time...)
Bake at 350 for 15 minutes, just to heat everything through.
Commentary:
I tried this recipe because I was inspired by the very very delicious spinach and onion crepe I had last week from a take-out crepe place in Gaitherzbrg. Though the above recipe was fun and tasty, it didn't quite capture the taste I was hoping for. Now that I look at the take-out menu online, I see that the spinach was paired not only with caramelized onions, but sun dried tomato and feta. Both of those would have responsible for the tanginess that I didn't achieve tonight. They also needed more garlic.
Tune in next week when my husband says, "Spinach crepes again?"
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