Hello, lovely readers!
It’s Al here, back again with another exciting recipe to try out in your kitchen. Today, I wanted to dive into something that screams comfort but with a touch of elegance – Creamy Mushroom and Spinach Stuffed Crepes with Garlic Herb Butter. If you haven’t indulged in crepes often, they are an absolute treat and surprisingly easy to make. This dish is perfect for brunch, lunch, or even a light dinner, and it’s one the whole family is bound to enjoy.
### A Brunch Tradition Revisited
Crepes have always held a special place in my heart. Growing up, we often had them on weekends, filled with anything from fresh fruit and cream to savory cheese and ham. Now, as a dad of four, weekends are all about creating those memorable moments for my own children. There’s something truly delightful about wrapping up nutritious and delicious fillings in these delicate, slightly crisp crepes.
### The Star Ingredients
For this recipe, mushrooms take center stage. Their rich, earthy flavor pairs wonderfully with fresh spinach, creating a filling that’s both hearty and healthy. The crepes themselves are light and delicate, absorbing the creamy filling beautifully. And let’s not forget the garlic herb butter – it adds an aromatic finish that ties everything together in the most satisfying way.
### Making Crepes Fun
Making crepes used to seem daunting, but I promise it’s much simpler than it looks. The batter comes together quickly, and cooking them is a piece of cake (or should I say, a crepe!). This is a fantastic recipe to get the kids involved with, too. They can help with the mixing, and the older ones can try their hand at flipping the crepes. It’s always a great way to make cooking fun and engaging for everyone.
### The Recipe
Ready to get started? Here’s everything you’ll need and how to bring these lovely crepes to life.
#### Ingredients:
– 1 cup all-purpose flour
– 2 large eggs
– 1/2 cup milk
– 1/2 cup water
– 1/4 teaspoon salt
– 2 tablespoons butter, melted
– 2 tablespoons olive oil
– 1 pound mushrooms, sliced
– 2 cloves garlic, minced
– 5 ounces fresh spinach
– 1/2 cup heavy cream
– 3/4 cup grated Parmesan cheese
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 2 tablespoons chopped fresh parsley
#### Method:
1. **Prepare the Crepe Batter:**
– In a large bowl, whisk together the flour, eggs, milk, water, and salt until smooth.
– Stir in the melted butter.
– Cover and refrigerate for at least 30 minutes to let the mixture rest.
2. **Cook the Crepes:**
– Heat a lightly oiled non-stick skillet over medium-high heat.
– Pour about 1/4 cup of batter onto the skillet and swirl to spread it evenly.
– Cook for about 1-2 minutes until the edges lift and the bottom is golden brown.
– Flip and cook for another minute on the other side.
– Stack the cooked crepes on a plate and keep them warm.
3. **Prepare the Filling:**
– Heat the olive oil in a large skillet over medium heat.
– Add the sliced mushrooms and cook for 5-7 minutes until they release moisture and start to brown.
– Add the minced garlic and cook for another 1 minute.
– Add the spinach and cook until wilted, about 2 minutes.
– Stir in the heavy cream, Parmesan cheese, black pepper, and nutmeg. Cook until the mixture thickens slightly, about 2-3 minutes, then remove from heat.
4. **Assemble the Crepes:**
– Spoon the filling onto one side of each crepe.
– Fold the crepe over the filling and then fold again to create a triangle shape.
5. **Prepare Garlic Herb Butter:**
– Melt the butter in a small pan over low heat.
– Add the chopped parsley and cook for about 1 minute until fragrant.
6. **Serve:**
– Drizzle the garlic herb butter over the stuffed crepes.
– Serve immediately and enjoy!
I hope you give this recipe a go and find it as delightful as we do at home. It’s the perfect blend of comfort and sophistication, and it’s sure to be a hit at any dining table. Let me know how your crepes turn out in the comments below, and feel free to share any personal twists you added to the recipe. Happy cooking!
Cheers,
Al
Ingredients
– 1 cup all-purpose flour
– 2 large eggs
– 1/2 cup milk
– 1/2 cup water
– 1/4 teaspoon salt
– 2 tablespoons butter, melted
– 2 tablespoons olive oil
– 1 pound mushrooms, sliced
– 2 cloves garlic, minced
– 5 ounces fresh spinach
– 1/2 cup heavy cream
– 3/4 cup grated Parmesan cheese
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 2 tablespoons chopped fresh parsley
Method
1. **Prepare the Crepe Batter:**
– In a large bowl, whisk together 1 cup of all-purpose flour, 2 large eggs, 1/2 cup of milk, 1/2 cup of water, and 1/4 teaspoon of salt until smooth.
– Stir in 2 tablespoons of melted butter.
– Cover and refrigerate for at least 30 minutes.
2. **Cook the Crepes:**
– Heat a lightly oiled non-stick skillet over medium-high heat.
– Pour about 1/4 cup of batter onto the skillet.
– Swirl the skillet to spread the batter in a thin, even layer.
– Cook for about 1-2 minutes, until the edges start to lift and the bottom is golden brown.
– Carefully flip and cook the other side for about 1 minute.
– Repeat with remaining batter, stacking crepes on a plate and keeping them warm.
3. **Prepare the Filling:**
– Heat 2 tablespoons of olive oil in a large skillet over medium heat.
– Add 1 pound of sliced mushrooms and cook for about 5-7 minutes, until they release their moisture and start to brown.
– Add 2 minced garlic cloves and cook for another 1 minute, stirring frequently.
– Add 5 ounces of fresh spinach and cook until wilted, about 2 minutes.
– Stir in 1/2 cup of heavy cream, 3/4 cup of grated Parmesan cheese, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg.
– Cook until the mixture thickens slightly, about 2-3 minutes.
– Remove from heat.
4. **Assemble the Crepes:**
– Spoon the mushroom and spinach filling onto one side of each crepe.
– Fold the crepe over the filling, then fold again to create a triangle shape.
5. **Prepare Garlic Herb Butter:**
– In a small pan, melt 2 tablespoons of butter over low heat.
– Add 2 tablespoons of chopped fresh parsley and cook for about 1 minute, just until fragrant.
6. **Serve:**
– Drizzle the garlic herb butter over the stuffed crepes.
– Serve immediately.
