Thursday, February 18, 2010

Crepes filled with Mushrooms, Spinach, and Fresh Mozzarella

Today is my oldest son's birthday and there was no convincing him that he would enjoy this as his birthday meal. He wanted spaghetti again so he had simple Angel Hair Pasta from the pantry and a little jarred marinara sauce. He and his brother really enjoyed that in spite of the lacking effort on my part. I did make a box mix cake and frost it with store-bought icing, again, the lacking effort didn't impact the enjoyability of this meal for the birthday boy. I still stuck to the menu and made these crepes (reducing the portion size) for my hubby and I to enjoy. As prescribed on the menu, I reserved some of the filling for this coming Saturday's home made stuffed pasta. So, without further adieu, here is the recipe. Sorry, no pictures this time. As a side note, this is really an easy recipe since I managed to make the crepes and filling, spaghetti and sauce, baked and frosted a cake and kept two toddlers occupied. If I can do it...well, you know the rest.

Adapted from a recipe in The Sonoma Diet Cookbook
Serves 4

1 T Extra Virgin Olive Oil
1 1/2 pounds assorted fresh mushrooms
Kosher Salt
Freshly Ground Black Pepper
1 T Minced Garlic
2 T Balsamic Vinegar
2 Cups Fresh Baby Spinach
2 oz fresh mozzarella cheese cut into 1/2 inch cubes
1 Recipe Basic Crepes or eight 8-inch whole wheat tortillas
1/4 Cup finely shredded Parmesan Cheese

Basic Crepes Recipe:
In a blender, combine 2 eggs; 2/3 cup water; 1/2 cup low-fat milk (I use Soy); 1 T Extra Virgin Olive Oil; 1 T Herbs De Provence; 1/4 t Kosher Salt; 1/8 t freshly ground black pepper. Add 1 Cup Whole Wheat Flour. Cover and blend on low speed until combined; blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. I used this time to make the filling. The batter should be the consistency of heavy cream. If too thick, thicken with a little water or milk. To make crepes, lightly coat an 8-inch nonstick skillet with flared sides with nonstick olive oil cooking spray. Preheat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1/4 cup of the batter; lift and tilt the skillet to spread batter. Cook for 2 to 3 minutes or until browned on bottom and top looks dry. Carefully turn crepe; cook about 1 minute more or until the bottom is lightly browned but crepe is still pliable. Carefully invert onto waxed paper. Repeat with remaining batter. Makes 8 crepes.

1. In a very large skillet heat the olive oil over medium-high heat. add the mushrooms; cook for 8 to 10 minutes or until golden brown, stirring occasionally. Season to taste with kosher salt and pepper. Add the garlic; cook for 1 minute. Add the balsamic vinegar; cook and stir for 1 minute more. Add spinach, cheese, and basil; cook and stir for 1 to 2 minutes or until spinach is wilted.

2. Preheat broiler. Divide mushroom mixture among crepes or tortillas, using about 1/2 cup for each and spooning along the centers. Roll up crepes or tortillas. Place in a broiler proof 13x9x2 inch baking pan. Sprinkle with Parmesan cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until the cheese starts to brown.

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