Monday, November 20, 2006

Spinach Crepes with Creamy Mushrooms

Spinach Crepes with Creamy Mushrooms
Adapted from Crepes, Waffles & Pancakes!

Prep time: 30 minutes
Resting time: 30 minutes
Crepe time: 20 minutes

Makes 10 crepes

Ingredients: Crepes:
5 cups baby spinach, cooked or frozen, drained and finely chopped
1 cup flour
2 whole eggs
2 egg yolks
1¼ cups milk
1/3 cup unsalted butter, melted
Salt & pepper

1 tbsp extra virgin olive oil
2 large shallots, chopped
2 large cloves garlic, minced
¼ stick unsalted butter
1 tbsp fresh thyme leaves, chopped
4 cups cremini mushrooms, sliced
½ cup mixed dried mushrooms (I used a combination of chanterelles, pearl oyster, porcini & winter), reconstituted in hot water
4 tbsp dry white wine
1½ cups cream (I used 5%, but evaporated milk would probably be a good South Beach Diet alternative)
Salt & pepper to taste

Directions: Crepes:
1. Combine flour, salt & pepper in a bowl. Make a well and break in the eggs and extra yolks. Add half the milk and gradually work into the flour using a whisk. Beat lightly until smooth but don’t over mix.

2. Add the remaining milk gradually until everything is well combined. Cover and let sit for 30 minutes. Add the melted butter into the batter, stir and add the spinach and blend.

3. Lightly oil or butter a small (6”) non- stick frying pan and heat until hot. Pour ¼ cup of the batter into the pan, spreading it evenly and as thinly as possible around the pan.

4. Cook over medium heat until the top is dry. Flip and cook for another minute or so before removing to a flat surface covered with parchment paper. Turn out the crepes and keep them covered with another sheet of parchment or clean tea towel until they are all ready. I keep them in a warm oven (200°F/100°C) until the mushrooms are done.

To make the Mushroom Mixture:

5. To reconstitute the dried mushrooms, cover them with boiling water for 10 minutes, drain them and set aside.

6. Heat the olive oil in a large skillet and sauté shallots and garlic over medium heat until soft and fragrant (about 5 minutes). Add the butter and cook until it bubbles. Stir in the thyme and mushrooms (fresh & reconstituted). Cook for 5 minutes or until the mushrooms are brown and tender.

7. Stir in the wine and cream and simmer for 5 minutes or so. If you want it thicker (the recipe really called for heavy cream so the lighter one will not thicken as much), just cook it until you like the consistency.

8. Serve by folding the crepes in quarters and spoon the mushroom mixture over 3 of them.

I had a few crepes left over and here's what I did with some spinach & artichoke dip plus 1 heaping tablespoon of olive pesto and some goat cheese....

The mushrooms would be great over baked boneless chicken breasts. Just spoon all the mixture over seared breasts placed in an oven proof dish and bake for 30-40 minutes (depending on the thickness of the chicken). The chicken is cooked when it is no longer pink in the center.

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ejm said...

We often substitute whitesauce (made with flour, olive oil, a bit of butter and skim milk) for heavy cream in this sort of sauce. It works perfectly well. (Good idea to use evaporated milk though)


Mary said...

This looks so-o-o-o-o good!! I am planning to grow my own mushrooms starting this week and can't wait to use them in this recipe. Plus, I can't get enough spinach and love crepes, so this may be a match made in heaven!!