Spinach and Mushroom Crepes
- 1 1/4 cups whole milk
- 3/4 cup shredded sharp Cheddar
- Scant 1 cup all-purpose flour
- 1/2 tsp dry mustard
- 1 large egg plus 1 large egg yolk
- 2 ripe tomatoes, sliced
- Pinch of salt
- 3 tbsp grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp light olive oil or melted butter, plus extra for frying
- Thawed 1 3/4 cups bechamel sauce
- 7 oz (200 g) mushrooms, chopped
- Pinch of grated nutmeg
- 1 10-oz box frozen chopped spinach
- Salt and freshly ground black pepper
- This recipe is vegetarian
- Produce
- Mushrooms (7 oz)
- Spinach, frozen (1 10-oz 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 ivillage.com
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Recipe Stats
Published November 12, 2009 (3 years ago).
13 people saved this recipe.
