Ingredients
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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. |
