Crepes with Spinach and Mushrooms
For the Alfredo Sauce:
1/4 cup of unsalted butter 1 cup of heavy cream or evaporated milk 1 clove of garlic, crushed in a press 1 1/2 cups of Parmesan cheese 1/4 cup of chopped fresh parsley For Spinach and Mushroom Mixture: 6 slices of bacon 4 tablespoon of unsalted butter 1/2 pound of sliced fresh mushrooms 1 package of fresh spinach 1/4 cup of all purpose flour 1 cup of milk 1 cup of grated Parmesan cheese salt and pepper to taste For Crepes: 1 cup all purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 tsp salt 2 tablespoons unsalted butter, melted |
The order you make this depends on your cooking style. I tried making the crepes first but they weren't warm enough when all was said and done. I prefer to make the Alfredo Sauce first. Set it to the side, under a very low heat to keep warm. Make the spinach and mushroom mixture and the crepes at the same time. You'll need to be quick and keep an eye on the crepes. You will definitely make a mess but it's good eating.
For the Alfredo Sauce: Melt the butter in a sauce pan over medium heat. Add cream or milk, stirring gently and simmer for 5 minutes or so. Add the garlic and cheese and whisk until smooth. If you set it to the side, on low heat to keep warm, then be sure to whisk regularly. Stir in parsley just before serving. For Spinach and Mushroom Mixture: Place bacon in a large pot. I use my trusty stew pot. It needs to be deep because the spinach will fill it up. Cook the bacon until crispy. Drain and crumble. Set it aside on paper towels. Drain off the grease and in the same pot add a bit of olive oil and 1 tablespoon of butter. Saute mushrooms for about 5 minutes and then add the spinach. Saute till wilted, mixing with the mushrooms. Mix the spinach like folding it so that the spinach on top will be cooked too. It shrinks up quite a bit and is not as much spinach as it looks when you first put it in the pot. Remove from the pot when done and set aside. There will be a lot of liquid in the pot. This is from the spinach. Pour that out and then melt the remaining 3 tablespoons of butter over a medium heat. Add the flour and whisk constantly. (Yes, this is a rue but you don't want it brown. Just whisk until mixed well.) Add milk gradually, whisking constantly to keep smooth. Then add the bacon, the spinach and mushrooms, the Parmesan cheese and the salt and pepper. It will be thick. Cook for about 10 minutes. For Crepes: In large bowl, mix flour and eggs together. Whisk till smooth. Slowly add the milk and water, whisking constantly to keep smooth. Add the salt and butter and beat until smooth. It will be thin. Spray regular Pam on a frying pan and heat up on medium high heat. Pour batter, about what you would for pancakes, on to the pan. Cook for about 2 minutes. The edges will begin to look dry. It doesn't really bubble like pancakes. Use a long spatula to flip and cook the other side. Edges may begin to curl. Just push them down. Remove to a plate and separate each crepe with wax paper till ready to serve. Serve hot. Now the finale... Fill each crepe with the spinach and mushroom mixture. Roll it up like an enchilada with seam side down. Top with Alfredo Sauce. |