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
SAVORY MUSHROOM, SPINACH & CHEESE CREPES
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. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.
Provided by Tinkerbell
Categories Breakfast
Time 48m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Make crepes if using homemade & set aside.
- Preheat oven to 350°F.
- 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.
- Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
- Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
- Uncover & add the goat cheese, stirring until melted.
- 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.
- Cover pan with foil and heat until cheese melts, about 15 minutes.
- Serve warm.
EASY SAVOURY CREPES
Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 1h35m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
- Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
- Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
- Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
- Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 8.5 g, Cholesterol 69.8 mg, Fat 9.8 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 136 mg, Sugar 0.2 g
CREPES WITH SPINACH, BACON AND MUSHROOM FILLING
I took three different crepe recipes and combined them to come up with a real winner!
Provided by SUZAINEE
Categories Breakfast and Brunch Crepes Savory
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
- In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
- In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
- Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.
Nutrition Facts : Calories 445 calories, Carbohydrate 17.9 g, Cholesterol 160 mg, Fat 35.6 g, Fiber 3.5 g, Protein 15.9 g, SaturatedFat 15.6 g, Sodium 784.6 mg, Sugar 5.5 g
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- In a medium mixing bowl combine all crepe ingredients (except oil). Blend on high with a hand mixer for 2-3 minutes, or until smooth. Turn the mixer off and use the rubber scraper to scrape bits of flour from bowl sides. Blend again for 1-2 minutes. (Optional: leave batter in fridge for a couple of hours before frying crepes.)
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