It is the Friday before the 4th of July and there are several people cooking out this weekend. So, just in case I end up indulging in some food that is not necessarily on my meal plan, I figured I'd start the weekend off the right way.
I used to be intimidated at the thought of making crepes - they sound like they would be more difficult to achieve than they really are. But now I am a pro at it. I used to toss at least three or four crepes before getting one good crepe from the batter. Now, I am down to only wasting the first one. Ha! Progress!
Tonight, I was craving something hearty but quick. So I settled on a mushroom spinach crepe. You can make crepes with all purpose flour, whole wheat flour, or you can combine the two. You can also try buckwheat flour for an even healthier, heartier version. You will get a better result with crepes if you allow the batter to sit overnight. If the batter is too thick when you go to prepare them the next day, add a little more milk or water to thin them out.
I am planning on a relaxing holiday weekend, doing a lot of nothing. Perhaps a visit to the pool...but definitely lots of good eating and catching up with some old friends.
Mushroom Spinach Crepe
1/4 cup whole wheat flour
1/4 cup all purpose flour
1/8 teaspoon salt
3/4 cup soy milk
1 tbsp melted unsalted butter, plus more for pan
Mix the flour and salt together. Combine wet ingredients in a mixing bowl with a hand mixer. Add dry ingredients and mix, just until blended. Brush saute pan with butter and heat at medium temperature. Pour just enough of the batter to cover the bottom of the pan. Tilt and turn the pan so the mixture evenly coats the pan.
Cook the crepe until golden brown on the bottom, about 2 minutes. Flip and cook the other side until golden brown. Keep warm in a 200 degree oven.
1/4 cup balsamic vinegar
1 tablespoon butter
1 onion, sliced
1 red pepper, sliced
8 oz sliced mushrooms
4 oz spinach
1 tbsp thyme
Kosher salt and pepper to taste
4 whole wheat crepes
1 handful goat cheese or slice of Swiss cheese
Reduce the balsamic vinegar in a small saucepan.
Heat the butter in a saute pan. Add the onion, mushroom and red pepper and saute for 5-7 minutes. Season mixture with thyme and salt and pepper. Add the spinach and saute just until it wilts. Remove from heat.
Assemble the crepe by adding the filling and topping it with cheese. Drizzle with balsamic vinegar, fold and serve.
All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.