Ingredients
-
12
-
3
-
1 1/4
-
1/4
-
1
-
1
-
-
1
-
5
-
2
-
-
-
-
-
Directions
Savory Mushroom, Spinach & Cheese Crepes, Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John’s recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes., These were the best crepes I have ever had, from a restaurant or homemade. I made them for Mother’s Day brunch and they were a hit!, used a mild Feta, what I had on hand, but all else was prepared as written. They were wonderful. My husband actually asked me to make them again tomorrow. A very rare sigh of delight that he does not give out just willy nelly.
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Steps
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1
Done
|
Make Crepes If Using Homemade & Set Aside. |
|
2
Done
|
Preheat Oven to 350f. |
|
3
Done
|
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. |
|
4
Done
|
Stir in the Parsley, Thyme, Garlic, Salt & Pepper. Cook For 1 Minute. |
|
5
Done
|
Reduce Heat to Medium and Stir in the Spinach. Cover & Cook Until Just Wilted, About 2 Minutes. |
|
6
Done
|
Uncover & Add the Goat Cheese, Stirring Until Melted. |
|
7
Done
|
Spoon Mixture Down the Center of Each Crepe. Roll Up Crepes and Arrange Side by Side in a 13x9 Baking Dish. Sprinkle With Mozzarella Cheese. |
|
8
Done
|
Cover Pan With Foil and Heat Until Cheese Melts, About 15 Minutes. |
|
9
Done
|
Serve Warm. |
