FatFree Home
FatFree Recipe Archive
More general recipes from FatFree

spinach-mushroom-crepes recipe

Date:    Tue, 20 Dec 94 08:13:00 EST
 From:    "Von Balson, Kathleen" (VBalson@IT.jea.ci.jax.fl.us)
 Spinach-Mushroom Crepes
 4 cups quartered mushrooms
 salt/pepper to taste
 1 large onion, chopped
 2 bunches spinach, trimmed and chopped
 (frozen spinach works fine too)
 1 bunch scallions, chopped
 1/2 cup chopped fresh parsley
 1/2 cup chopped fresh basil or dill
 (I used 2 tbsp. dried)
 2 large tomatoes, chopped (fresh only!)
 8 Basic Crepes
 White Sauce:
 3 tbs. rice
 1 cup rice milk
 seasonings to taste
 1/4 cup onion, chopped or minced finely
 In a large skillet, saute mushrooms quickly  in balsamic vinegar or cooking 
 sherry until browned.  Season to taste.  Remove mushrooms from skillet and 
 set aside.  Wipe down skillet, saute onion in vinegar or sherry, when 
 translucent and tender, add spinach.  As spinach wilts, add scallions, 
 parsley, basil or dill.  Continue to saute until vegetables are tender and 
 little liguid remains.  Add chopped tomatoes and saute for a few minutes to 
 heat through.  Add reserved mushrooms.  Taste and adjust seasonings.
 For sauce, put into blender rice, rice milk seasonings, and onion.  Process 
 until smooth.  Transfer to a small saucepan and heat through.  Preheat oven 
 to 350 F.  Roll up crepes with filling, place side by side on a baking 
 sheet.  Pour white sauce over crepes and heat for 10 to 15 min in oven. 
  Serve hot.
 When I make the crepes, I always end up with 11 or 12, not 8.  On Sunday, it 
 worked out perfectly, I had 12 crepes and all the filling used up.   Credit 
 goes to JULAGAY (address name, there was no *regular* name) for the white 
 sauce.  I found it in the archives and it worked great!  
 Basic Crepes
 Egg sub. to equal 4 eggs
 1 1/4 cups water
 1 cup rice milk
 1/2 tsp salt
 2 cups whole wheat pastry flour or unbleached white flour
 Put all ingredients in a blender or food processor and blend at high speed 
 for 1 min.  Refrigerate, covered for 2 hrs. before cooking.  Batter should 
 have consistency of heavy cream.  If necessary, thin with more liquid.
 To cook crepes, heat an omelet or crepe pan on low heat  for a few minutes. 
  No need to add oil, these cook fine without it.   Remove from heat, pour in 
 3 or 4 tablespoons of batter and tilt pan so batter coats the bottom.  Put 
 pan on burner, cook crepe for a few minutes over medium low heat until 
 lightly browned or batter begins to bubble.  Flip crepe over and cook other 
 side for about 30 sec.  Gently remove and place on a plate.  Repeat process 
 with remaining batter, stacking crepes as they're cooked.  Use with favorite 
 breakfast, dinner or dessert crepe filling.
 Note:  I didn't notice this until I started typing this in, but I didn't 
 cook mine on med-low heat.  I heated my pan on med-high and turned it down a 
 notch when ready to cook.  They turned out fine, didn't stick and the edges 
 were just a little crispy (the way I like 'em).
 kwovo ovo