Spinach and Mushroom Crepes
- 1¼ cups whole milk
- Scant 1 cup all purpose flour
- 1 large egg plus 1 large egg yolk
- 1 tbsp light olive oil or melted butter, plus extra for frying
- Pinch of salt
- 2 tbsp butter
- 7 oz (200g) mushrooms, chopped
- One 10 oz (280g) box frozen chopped spinach
- Thawed 1¾ cups bechamel sauce
- Pinch of grated nutmeg
- Salt and freshly ground black pepper
- ¾ cup shredded sharp Cheddar
- ½ tsp dry mustard
- 2 ripe tomatoes, sliced
- 3 tbsp grated Parmesan cheese
- This recipe is vegetarian
- Produce
- Mushrooms (7 oz)
- Spinach, frozen (1 10 oz (280g) box)
- Tomatoes, ripe (2)
- Condiments
- Bechamel sauce (1 3/4 Thawed cups)
- Mustard, dry (1/2 tsp)
- Cooking & Baking
- All purpose flour (1 Scant cup)
- Nutmeg, grated (1 Pinch)
- Salt (1 Pinch)
- Salt and freshly ground black pepper (1)
- Dairy
- Butter (2 tbsp)
- Cheddar, sharp (3/4 cup)
- Olive oil or melted butter, light (1 tbsp)
- Parmesan cheese, grated (3 tbsp)
- Whole milk (1 1/4 cups)
- Refrigerated
- Egg plus, large (1)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published October 27, 2011 (1 year ago).
30 people saved this recipe.
