Mushroom and Spinach crepes Recipe source: American Test Kitchen
Ingredients: Serve 6
CREPES:
1 ½ cups ( 7 ½ ounces) all purpose flour
1 ½ cups skim milk
½ cup plus 2 tablespoon water
3 large eggs
4 tablespoons unsalted butter, melted
½ teaspoon salt
FILLING:
1 pound white mushrooms, trimmed and sliced thin
1 onion, chopped fine
2 tablespoons unsalted butter
Salt and pepper
2 garlic cloves, mined
4 teaspoons all purpose flour
¼ cup dry sherry
1 cup skim milk
10 ounces frozen chopped spinach, thawed and squeezed dry
3 ounces Parmesan cheese grated ( 1 ½ cups ) pinch ground nutmeg
Procedures:
FOR THE CREPES: process flour, milk, water, eggs, melted butter, and salt together in food processor until smooth batter forms, 3 to 4 seconds; transfer to bowl.
Lightly coat bottom and sides of 10 inch nonstick skillet with vegetable oil spray. Heat skillet over medium heat until hot, about 3 minutes. Remove pan from heat, add ¼ cup of batter, and quickly swirl pan to evenly coat bottom with batter. Return skillet to heat and cook until bottom of crepe is spotty golden brown, 30 to 60 seconds.
Loosen edge of crepe with rubber spatula, grasp edge, and flip crepe. Continue to cook until second side is spotty golden brown, about 30 seconds longer. Transfer crepe to paper towel lined plate. Repeat with vegetable oil spray and remaining crepe batter, stacking cooked crepes.
FOR THE FILLING: combine mushrooms, onion, butter, and 1/8 teaspoon salt in 12 inch skillet over medium low heat. Cover and cook until vegetables are softened, 8 to 10 minutes. Uncover, increase heat to medium high, and continue to cook, stirring occasionally, until vegetables are well browned, 8 to 12 minutes longer.
Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in sherry, scraping up any browned bits, and cook until liquid has almost evaporated, about 30 seconds. Stir in milk, bring to simmer, and cook until thickened, 2 to 3 minutes. Transfer mixture to medium bowl and stir in spinach, 1 cup of parmesan, nutmeg. Season with salt and pepper to taste.
Adjust over rack to upper middle position and heat over to 425 degrees. Lightly coat 13 by 9 inch broiler safe baking pan with vegetable oil spray.
Place 3 tablespoons of filling on each crepe, about 1 ½ inches from bottom, fold sides over filling, then fold up crepe bottom and roll crepe into tidy cylinder place rolled crepes, seam side down, in prepared baking pan and sprinkle with remaining ½ cup parmesan. Cover with aluminum foil and bake until heated through, about 15 minutes. Uncover, heat broiler, and broil until cheese is browned, about 5 minutes. Serve. Finish.
Ingredients: Serve 6
CREPES:
1 ½ cups ( 7 ½ ounces) all purpose flour
1 ½ cups skim milk
½ cup plus 2 tablespoon water
3 large eggs
4 tablespoons unsalted butter, melted
½ teaspoon salt
FILLING:
1 pound white mushrooms, trimmed and sliced thin
1 onion, chopped fine
2 tablespoons unsalted butter
Salt and pepper
2 garlic cloves, mined
4 teaspoons all purpose flour
¼ cup dry sherry
1 cup skim milk
10 ounces frozen chopped spinach, thawed and squeezed dry
3 ounces Parmesan cheese grated ( 1 ½ cups ) pinch ground nutmeg
Procedures:
FOR THE CREPES: process flour, milk, water, eggs, melted butter, and salt together in food processor until smooth batter forms, 3 to 4 seconds; transfer to bowl.
Lightly coat bottom and sides of 10 inch nonstick skillet with vegetable oil spray. Heat skillet over medium heat until hot, about 3 minutes. Remove pan from heat, add ¼ cup of batter, and quickly swirl pan to evenly coat bottom with batter. Return skillet to heat and cook until bottom of crepe is spotty golden brown, 30 to 60 seconds.
Loosen edge of crepe with rubber spatula, grasp edge, and flip crepe. Continue to cook until second side is spotty golden brown, about 30 seconds longer. Transfer crepe to paper towel lined plate. Repeat with vegetable oil spray and remaining crepe batter, stacking cooked crepes.
FOR THE FILLING: combine mushrooms, onion, butter, and 1/8 teaspoon salt in 12 inch skillet over medium low heat. Cover and cook until vegetables are softened, 8 to 10 minutes. Uncover, increase heat to medium high, and continue to cook, stirring occasionally, until vegetables are well browned, 8 to 12 minutes longer.
Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in sherry, scraping up any browned bits, and cook until liquid has almost evaporated, about 30 seconds. Stir in milk, bring to simmer, and cook until thickened, 2 to 3 minutes. Transfer mixture to medium bowl and stir in spinach, 1 cup of parmesan, nutmeg. Season with salt and pepper to taste.
Adjust over rack to upper middle position and heat over to 425 degrees. Lightly coat 13 by 9 inch broiler safe baking pan with vegetable oil spray.
Place 3 tablespoons of filling on each crepe, about 1 ½ inches from bottom, fold sides over filling, then fold up crepe bottom and roll crepe into tidy cylinder place rolled crepes, seam side down, in prepared baking pan and sprinkle with remaining ½ cup parmesan. Cover with aluminum foil and bake until heated through, about 15 minutes. Uncover, heat broiler, and broil until cheese is browned, about 5 minutes. Serve. Finish.
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