It doesn’t often occur to me that crepes are for more than just dessert, but they definitely are! Most any combination can be rolled up in a crepe, warmed through, then served. Since we are in National Mushroom month, the filling for these crepes combines mushrooms with fresh spinach. The original recipe called for goat cheese to be melted into the filling before being rolled into the crepe. We’ve prepared the crepes that way and enjoyed them. The next time we decided to have them for dinner, we didn’t have goat cheese on hand, so we used the feta cheese we had in the fridge instead. The feta doesn’t melt into the filling like goat cheese does, but the crepes were still very delicious. These savory crepes are versatile enough to use either cheese, a different one, or none at all!
Mushroom & Spinach Crepes
Mushroom & Spinach Crepes (adapted from Pancakes A to Z by Marie Simmons via food.com) Total Time Required: 48 minutes, Yields: 12 crepes, Serves: 4
Ingredients:
- 12 (6-inch) crepes
- 3 tablespoons extra virgin olive oil
- 1-1/4 pounds mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh thyme leave
- 1 garlic clove, finely chopped
- salt & pepper, to taste
- 10 ounces fresh spinach, washed, stemmed & coarsely chopped
- 5 ounces goat cheese or feta cheese, crumbled
- 2 cups mozzarella cheese, shredded
Directions:
Make crepes if using homemade & set aside. Preheat the 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.
Cook the mushrooms.
Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
Add the parsley, thyme, garlic, salt, & pepper to the mushrooms.
Reduce the heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
Stir in the spinach.
Uncover & add the goat or feta cheese, stirring it into the mushroom and spinach mixture until melted or combined.
Add the cheese to the skillet.
Spoon some of the mixture down the center of each crepe.
Add the filing to the crepes.
Roll up each crepe and arrange them side by side in a greased 13×9 baking dish. Sprinkle the crepes with mozzarella cheese.
Roll the crepes up and line them side by side in a baking dish, then sprinkle with cheese.
Cover the pan with foil and heat them until the cheese melts, about 15 minutes.
Bake until the cheese melts.
Serve warm.
Serve the crepes warm.
Crepes make dinner a breeze! ~Linda
Mushroom & Spinach Crepes (adapted from Pancakes A to Z by Marie Simmons via food.com) Total Time Required: 48 minutes, Yields: 12 crepes, Serves: 4
Ingredients:
- 12 (6-inch) crepes
- 3 tablespoons extra virgin olive oil
- 1-1/4 pounds mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh thyme leave
- 1 garlic clove, finely chopped
- salt & pepper, to taste
- 10 ounces fresh spinach, washed, stemmed & coarsely chopped
- 5 ounces goat cheese or feta cheese, crumbled
- 2 cups mozzarella cheese, shredded
Directions:
Make crepes if using homemade & set aside. Preheat the 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 the heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
Uncover & add the goat or feta cheese, stirring it into the mushroom and spinach mixture until melted or combined.
Spoon some of the mixture down the center of each crepe. Roll up each crepe and arrange them side by side in a greased 13×9 baking dish. Sprinkle the crepes with mozzarella cheese.
Cover the pan with foil and heat them until the cheese melts, about 15 minutes. Serve warm.