Combine earthy mushrooms, fresh spinach, and gooey cheese in golden crepes to elevate your mornings! Relish this gourmet delight!
INGREDIENTS
For the crepe batter:
1 cup Flour (125g), spooned and levelled
3 large Eggs
3/4 cup Milk
1/2 cup Water
2 tablespoons Melted butter or vegetable oil
1/2 teaspoon Sugar (optional)
1/4 teaspoon Salt
Pinch of Black pepper
Butter for cooking the crepes
For the filling:
3 tablespoons Butter
4 Shallots or 2 medium Onions, chopped
4 cloves Garlic, finely chopped
1 1/2 lbs (700g) Mushrooms, Button, Cremini, or Fresh wild Mushrooms, sliced
2 handfuls Spinach (90g), washed and roughly chopped
1 1/2 cups Shredded Mozzarella cheese (150g or 5 1/2 ounces), or sharp cheddar
Salt and Pepper to taste
METHOD
Prepare the crepe batter:
1. In a medium/large bowl, combine flour, eggs, milk, water, melted butter or vegetable oil, sugar (if using), salt, and a pinch of black pepper.
2. Mix the ingredients using a hand (immersion) blender or a stand blender until smooth. Alternatively, you can whisk the batter by hand until well combined.
3. Cover the bowl with a kitchen towel and let it stand for 30 minutes while you prepare the filling.
Prepare the mushroom filling:
1. Heat 1 tablespoon of butter in a large frying pan over medium-low heat.
2. Add chopped garlic and cook for 2-3 minutes. Add the onions and cook for 30 seconds, then add sliced mushrooms. Cook until the water from the mushrooms evaporates, and the mushrooms are browned.
3. Add spinach to the pan and cook briefly until wilted. Season with salt and pepper. Transfer the mixture to a bowl.
4. Heat a non-stick skillet or pancake pan over medium heat. Add a small amount of butter (about 1/2 teaspoon) and let it melt until the pan is well-heated.
5. Holding the pan in your left hand (off the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan. Tilt and swirl the pan until a thin layer of batter coats the bottom, or use a measuring cup (1/4 cup) or a ladle for convenience.
6. Cook the crepe for about 30 seconds or until the edges are dry and the bottom is lightly browned. Use a spatula or wooden spoon to lift the crepe and check.
7. Slide a flexible silicone spatula under the crepe and flip it. Spread 3 tablespoons of the mushroom mixture on one side of the crepe, layer with 2 tablespoons of mozzarella cheese, and fold it into a triangle.
8. Cook the stuffed crepe until golden and crispy on both sides, and the cheese has melted.
9. Serve the stuffed crepes immediately.
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