Savory Mushroom, Spinach & Cheese Crepes |
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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 6 |
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Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Prep time is an estimate & does not include making homemade crepes. Ingredients:
12 (6 inch) crepes (pre-made or homemade with one of the crepe recipes posted on zaar) |
3 tablespoons extra virgin olive oil |
1 1/4 lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate) |
1/4 cup fresh flat-leaf parsley, finely chopped |
1 tablespoon fresh thyme leave |
1 garlic clove, finely chopped |
salt & pepper, to taste |
1 (10 ounce) package fresh spinach, washed, stemmed & coarsely chopped |
5 ounces goat cheese, crumbled |
2 cups mozzarella cheese, shredded |
Directions:
1. Make crepes if using homemade & set aside.
2. Preheat oven to 350°F.
3. Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
4. Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
5. Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
6. Uncover & add the goat cheese, stirring until melted.
7. Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
8. Cover pan with foil and heat until cheese melts, about 15 minutes.
9. Serve warm.
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