MUSHROOM & SPINACH CREPES
Steps:
- Preparation 1.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. 2.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. 3.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. 4.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. 5.Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200°F oven. 6.To assemble, place a crepe on a clean cutting board. Spread a generous 1/3 cup of the mushroom filling in the center, leaving a 1- to 2-inch border. Top with 1 tablespoon goat cheese. Fold in the sides to make a square shape, leaving a "window" in the center. Press down on the corners, as necessary, to help keep the crepe folded. Repeat with the remaining crepes and filling. Garnish with rosemary, if desired
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abdulai issahaku
[email protected]Overall, I thought these crepes were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
Zewdu Hailemichael
[email protected]These crepes were a bit too rich for my taste. I think I would use less butter and cheese next time.
sunina thapa
[email protected]I thought these crepes were just okay. The filling was a bit bland and the crepes themselves were a bit tough.
Romello Newson
[email protected]These crepes were good, but not great. I think I would try a different recipe next time.
myah
[email protected]The filling was a bit too runny for my taste. I think I would thicken it up with some cornstarch next time.
Spyse Ogechukwu
[email protected]I had a hard time getting the crepes to cook evenly. Some of them were overcooked and some were undercooked.
Lilly Barnett
[email protected]These crepes were a bit bland for my taste. I think I would add more cheese and herbs next time.
Lila Bjtaicha
[email protected]I loved these crepes! The filling was creamy and flavorful, and the crepes themselves were light and fluffy. I would definitely recommend this recipe.
kj2012 Blessed
[email protected]These crepes were amazing! The flavors were perfect and the crepes were cooked to perfection. I will definitely be making these again.
Thank God okoboy
[email protected]I've made these crepes several times now and they're always a hit. They're so easy to make and they're always delicious.
Brandon Stanley
[email protected]I made these crepes for breakfast this morning and they were a big hit! My kids loved them and so did I. The crepes were light and fluffy and the filling was savory and delicious.
Promise Promise
[email protected]These crepes were delicious! The filling was creamy and flavorful, and the crepes themselves were cooked perfectly. I would highly recommend this recipe.
Muna Mishra
[email protected]I'm not a huge fan of mushrooms, but I loved these crepes! The spinach and cheese balanced out the mushroom flavor perfectly. I would definitely make these again.
60D10
[email protected]These crepes were a hit with my family! The filling was flavorful and creamy, and the crepes themselves were light and fluffy. I will definitely be making these again.