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Baked Spinach Mushroom Crepes with Cheese Sauce

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Baked Spinach Mushroom Crepes with Cheese Sauce
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
0
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Ingredients

for
4
servings
For the sauce
400 milliliters
freshly grated Nutmeg
50 grams
white Pepper
For the crepes
50 grams
2
200 milliliters
100 grams
1 tablespoon
freshly chopped Parsley leaf
1 tablespoon
1 tablespoon
For the filling
40 grams
300 grams
Spinach (rinsed and trimmed)
200 grams
Button mushrooms (trimmed and thinly sliced)
50 grams
white Pepper

Preparation steps

1.

For the crepes, heat butter in a skillet until golden brown, about 2 minutes, and let cool. Mix eggs, milk, flour, 4 pinches of salt and pepper in a blender for about 1 minute. Add browned butter to egg mixture and mix about 30 more seconds. Stir chives and parsley into egg mixture and set aside.

2.

For the filling, melt half of the butter in a large skillet, add spinach and stir over high heat until spinach is wilted. Season spinach mixture with salt and pepper, squeeze and set aside in a bowl.

3.

Heat remaining butter in skillet and sauté mushrooms, stirring constantly, for about 2 minutes. Season mushrooms with salt and pepper, stir in spinach and cheese and set aside.

4.

In a large (preferably nonstick) skillet, fry egg mixture into 8 thin crepes. Grease pan with oil after each crepe. Fry crepes until golden brown on both sides.

5.

Preheat oven to 200°C (approximately 400°F). Spread spinach mixture up centers of crepes, roll up firmly and place side-by-side in a baking dish. Boil cream and let simmer for 1-2 minutes. Season cream with salt, pepper and nutmeg, pour over crepes and sprinkle with cheese. Bake crepes until golden brown, about 20 minutes. Serve crepes immediately.

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