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.
Steps
Make crepes if using homemade & set aside.
Preheat oven to 350f.
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.
Stir in the parsley , thyme , garlic , salt & pepper.
Cook for 1 minute.
Reduce heat to medium and stir in the spinach.
Cover & cook until just wilted , about 2 minutes.
Uncover & add the goat cheese , stirring until melted.
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.
Cover pan with foil and heat until cheese melts , about 15 minutes.
Serve warm.
Ingredients
crepes, extra virgin olive oil, mushrooms, fresh flat-leaf parsley, fresh thyme leave, garlic clove, salt & pepper, fresh spinach, goat cheese, mozzarella cheese