Spinach and Mushroom Crêpe Gratin
- For the crêpes
- 750 milliliters
Milk (may use half mineral water)
- 400 grams
- 2 teaspoons
Vegetable oil (for frying)
- For the filling
- 200 grams
fresh Button mushrooms
Olive oil (for the pan)
- 600 grams
Spinach (fresh or frozen)
For the filling: Thaw the frozen spinach or rinse the fresh spinach and drain well.
Rinse and trim the mushrooms and then cut into slices. Heat a little olive oil in a pan and fry the mushrooms. Remove from the pan and set aside.
For the crêpes: Combine the milk, flour, salt. Stir until smooth and then gradually mix in the eggs. If the batter is thick, stir in some additional milk. Cook think crêpes in a pan with a little oil until the batter is used up.
For the filling: Peel and finely chop the onion and garlic, then fry in a hot pan with a little olive oil. Add the spinach, heat and cook until the juices have evaporated. Season generously with salt, pepper and nutmeg.
For the gratin: Make a rich sauce. Peel the onion, chop finely and fry in the butter. Sprinkle with flour, deglaze with white wine, pour in the milk and broth and simmer for 5 minutes. Season with salt and white pepper to taste.
Preheat the oven to 200°C (approximately 400°F). Grease a casserole dish.
Lay the crêpes out individually on the work surface. Spread the spinach filling evenly over the pancakes, roll them up and arrange them in the baking dish. Spread the mushrooms over the crêpes, pour the sauce over everything and sprinkle with grated cheese. Bake for about 15 minutes until golden brown.
To serve, chop the chives in small rings and sprinkle over the gratin.