Sweet And Savory Spinach Crepes Recipe 425
SAVORY MUSHROOM, SPINACH & CHEESE CREPES
I wanted to try something new so I have been making crepes, sweet and savory, I like them all. They are so easy to make, and what a dish, I'm hooked. Give it a try, so many variations. Enjoy
Provided by Joanne Cavallone Corse
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 9
Steps:
- 1. 1. Make crepes if using homemade & set aside 2. Preheat oven to 350 degrees. 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 parsley, thyme, garlic, salt and 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, about 15 minutes. 9. Serve warm There are so many variations that you can do, it is endless. Do you see where I'm going with this? I have several that I want to post. We love them. I hope you enjoy them also. Let me know. Thanks
SWEET AND SAVORY SPINACH CREPES RECIPE - (4.2/5)
Provided by ladygourmet
Number Of Ingredients 23
Steps:
- For the Crepe: Sift the flour with the sugar and salt. Beat the eggs with the milk and water add to the batter alternately with the melted butter. Wisk the batter and let the batter stand while preparing the filling. For the Filling: Prepare the barley as directed and drain. Heat a large frying pan with the tablespoon of butter. Add the frozen spinach to cook down. When the spinach is defrosted and warm; add the dates, raisins, diced apples, barley and seasonings. Heat through until all is warm then you may turn the heat off and set aside. Heat a crepe sized frying pan with a tablespoon of butter. Do not let the butter burn or over heat. Ladle the crepe batter into the pan and swirl around. When the batter is set and the crepe is firm, gently loosen the edges and flip to finish cooking. Fill the finished crepe lengthwise with the spinach filling and the sour cream and fold over. Sprinkle with the powdered sugar and drizzle with the honey.
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