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quick fix :
Spinach and Mushroom Crepes
Savory crepes provide an elegant and filling
lunch or dinner. Just follow the basic
crepe recipe but leave out the sugar.
1 bunch spinach
10-14 button mushrooms
2 cloves garlic
1-2 tbsps. olive oil
salt and pepper to taste
15 minutes + cooking time for crepes + sauce
crepes, serves 2-3
Wash the spinach and remove the bottoms of the stems. Don't bother to
dry. Gently tear the leaves and stems up, then toss in a pot. Add 1/4
cup of water and cook covered on high for several minutes, or until the
leaves are wilted but still a nice bright green. Drain and set aside.
Slice the mushrooms and mince the garlic. Heat the olive oil in a
skillet on medium-high heat. Sauté the garlic for two minutes or so,
until it's soft and translucent. Add the mushrooms and stir. Cook for
6-8 minutes or so, until the mushrooms are tender but still firm.
Add the cooked spinach and stir well to combine. Season with salt and
Fill crepes with the veggie mixture and fold in half. Drizzle with béchamel
and sprinkle with fresh parsley or scallions, if desired. Serve.
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