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Breakfast Great Breakfast Great Memories Pancakes

Happy Fourth of July! Start it with Crepes!

July 4, 2019

I wish I could go back to childhood to see how much time (and my faulty memory) have altered what I think I recall clearly. My Fourth of July memories revolve around picnics at Brady’s Run Park, on slightly damp summer grass.

Mom in her glory on her birthday. If you could see into those plants behind her, I’ll bet you’d find at least two tiny American flags.

The only food I remember is the Fourth of July birthday cake with tiny American flags on it because the Fourth was my mom’s birthday, and if there was no cake with tiny red, white and blue flags, there was hell to pay.

After singing a rousing Happy Birthday to Mom, we’d return home and put away leftovers. My mother planted the tiny flags all around the house — like we were colonizing the place — one in front of the Jesus shrine, some in plants, or on the kitchen window sill — then we’d head out again to the local drive-in to see our annual movie.

We only went to the movies once a year, because my parents were pretty frugal, but on the Fourth of July, because mom loved movies and fireworks –we got to enjoy both.

I remember the cheesy advertisements for the snack bar crackling to life over the tinny
metal speaker perched on Dad’s window, enticing my sister and I to beg Dad for money, then run off for cokes or popcorn. We’d come back to fireworks blasting across the sky.

I wish I could do it again. Be in that backseat and hear my mom’s loud, hearty laugh and feel her presence just once more. How great it would be to feel that carefree, happy childhood I totally took for granted.

But, I’m now older than my parents were in my memories, which is pretty weird because inside I feel like the same kid in that car, except now I’m always thinking about food.

This week it’s a fantastic recipe for crepe wrapped spinach and mushrooms, topped with an over-easy egg. The egg drips down into the vegetables and it’s killer good. I just had it last week at a local restaurant called Cafe Montrose, and I thought — Wow, I could make this. So I did, and it was every bit as good as theirs! It takes a bit of preparation, but it’s totally worth it!

So, this Fourth of July weekend, get up a little early and surprise the family with some Mushroom Spinach Crepes topped with a Fried Egg. Or fill them with whatever veggie you love. Or you can just make crepes and fill them with fruit and sprinkle them with powdered sugar and a dollop of whipped cream, or spread them with peanut butter and jelly, like my daughter did.

And if you want, you can put little flags on them! Happy Fourth of July! And Happy Birthday Mom!

Yields1 Serving

 3 eggs
 1 cup milk
 1 unbleached flour
 1 tbsp heaping tablespoon of additional unbleached flour
 dash of sugar
 1 dash of salt
 melted butter
 24 oz Baby Bella or white mushrooms
 10 oz fresh spinach
 salt and pepper to taste
 1 tbsp olive oil to saute the spinach
 3 tbsp butter to saute the mushrooms
 Additional butter to cook crepes in
 Additional olive oil to fry eggs
 5 eggs to put on top of spinach and mushroom mixture

1

Combine the eggs, milk, flour, sugar, salt and 2 tablespoons of melted butter in a blender or a large bowl. Either blend it or whisk it until smooth and creamy. (I didn't have milk, so I used half cream and half water and it turned out great) If you're just making crepes with fruit, you can add 1 tsp. vanilla to the crepes, and a tablespoon of sugar.

Set the crepe mixture aside and saute the spinach in olive oil until wilted. Set it aside in a pan so it stays warm. Clean and slice the mushrooms, then saute them in a large skillet with the butter until they are tender - about five to 10 minutes.

When mushrooms are finished, set them aside (or add them to the spinach pan) to stay warm.

In a separate wide bottomed, non-stick skillet, melt 1 Tablespoon of butter and pour about a half cup of batter. Roll pan from side to side so the batter covers the bottom of the pan. Cook about 1 minute, until just starting to lightly brown and flip over, cooking one more minute. Place on a separate plate and fill with spinach and mushroom mixture. Set it aside, keeping it warm.

In a separate pan, fry an egg in olive oil over medium heat, turning until very lightly cooked on both sides. Place egg on top of spinach, mushroom mixture and fold crepe over edges. Serve immediately. This should make about five crepes filled with mushrooms and spinach.

Ingredients

 3 eggs
 1 cup milk
 1 unbleached flour
 1 tbsp heaping tablespoon of additional unbleached flour
 dash of sugar
 1 dash of salt
 melted butter
 24 oz Baby Bella or white mushrooms
 10 oz fresh spinach
 salt and pepper to taste
 1 tbsp olive oil to saute the spinach
 3 tbsp butter to saute the mushrooms
 Additional butter to cook crepes in
 Additional olive oil to fry eggs
 5 eggs to put on top of spinach and mushroom mixture

Directions

1

Combine the eggs, milk, flour, sugar, salt and 2 tablespoons of melted butter in a blender or a large bowl. Either blend it or whisk it until smooth and creamy. (I didn't have milk, so I used half cream and half water and it turned out great) If you're just making crepes with fruit, you can add 1 tsp. vanilla to the crepes, and a tablespoon of sugar.

Set the crepe mixture aside and saute the spinach in olive oil until wilted. Set it aside in a pan so it stays warm. Clean and slice the mushrooms, then saute them in a large skillet with the butter until they are tender - about five to 10 minutes.

When mushrooms are finished, set them aside (or add them to the spinach pan) to stay warm.

In a separate wide bottomed, non-stick skillet, melt 1 Tablespoon of butter and pour about a half cup of batter. Roll pan from side to side so the batter covers the bottom of the pan. Cook about 1 minute, until just starting to lightly brown and flip over, cooking one more minute. Place on a separate plate and fill with spinach and mushroom mixture. Set it aside, keeping it warm.

In a separate pan, fry an egg in olive oil over medium heat, turning until very lightly cooked on both sides. Place egg on top of spinach, mushroom mixture and fold crepe over edges. Serve immediately. This should make about five crepes filled with mushrooms and spinach.

Mushroom, Spinach Crepe, Topped with a Fried Egg

  • Reply
    Chas Madonio
    July 8, 2019 at 11:51 am

    Glad to see you’re back. I was afraid you had either been kidnapped or were in a witness relocation program. Look forward to more humorous posts, good family stories and mouth watering recipes.

  • Reply
    Nicol Z
    July 4, 2019 at 12:03 pm

    Love hearing the stories of your mom’s birthday. And love the new blog, Fran!!

  • Reply
    Marianne Gazzilli
    July 4, 2019 at 6:30 am

    Love the new look of the blog! I too feel like the little kid remembering all those memories from childhood. Thank you for sharing your memories and your recipes! Happy 4th to you!

    • Reply
      Fran Tunno
      July 4, 2019 at 10:40 am

      Thanks Marianne! I am so happy to be back blogging, after quite a long time away. We were tweaking the site, and I was blogging but no one was getting my posts, so we re-tweaked and now I’m up and running! Thanks for reading as always! Happy Fourth of July!!!

  • Reply
    Dawn
    July 4, 2019 at 6:30 am

    Yum! definitely will make this one. Loved reading about your 4th of July family traditions. Happy Birthday to your mom wherever she is…

    • Reply
      Fran Tunno
      July 4, 2019 at 10:53 am

      Darling, thank you so much. Happy Fourth of July! I am looking at a photo of you right now at one of my mom’s birthday celebrations. Hope your trip went well. We’ll catch up once you’ve settled in.

  • Reply
    Irene Roach
    July 4, 2019 at 6:26 am

    Happy 4th of July Fran! I loved reading about your mom, and the yummy recipie. You ‘ve reminded my of how thankful my parents were to live in this country of opportunity. On this day I too am thankful for those who died to make this country possible.

    • Reply
      Fran Tunno
      July 4, 2019 at 10:55 am

      Thank you Irene! I appreciate you taking the time to read my posts! I agree, my parents were so grateful to be able to live here and work hard to create the best life for their family! Happy Fourth of July!

  • Reply
    Charles Burkett
    July 4, 2019 at 4:04 am

    Good morning Fran. And Happy Fourth of July. I’m in PA getting my roots renewal. It’s great seeing so many of the guys again. But when I get back to NY I’m making these crepes. Thanks for sharing the recipe.

    • Reply
      Fran Tunno
      July 4, 2019 at 10:56 am

      Thanks Chuck for the quick response! Happy Fourth of July! Get a little western PA for me too, I always miss it! You will love this recipe, it’s really a great combo of flavors. Very simple, but good.

  • Reply
    EmilyAnn Frances
    July 4, 2019 at 1:30 am

    Happy 4th to you. I enjoyed readi g your heartfelt memories of your Mom. This post is a beautiful tribute to her. Through the recipe you continue the sharing of your family life and love of good food.

    • Reply
      Fran Tunno
      July 4, 2019 at 10:58 am

      Emily!!! Thank you so much. It’s so lovely to have so many responses to a simple memory. Mom was such fun, I miss her every day. I wish you a happy, fun Fourth of July!

      • EmilyAnn Frances
        July 5, 2019 at 5:20 pm

        Thank you. I love the way you tell your family stories and add a recipe in the mix.

  • Reply
    daedae51
    July 4, 2019 at 1:29 am

    Happy Independence Day to you Fran!

    • Reply
      Fran Tunno
      July 4, 2019 at 10:59 am

      Thank you so much! Enjoy all the fun the Fourth has to offer! I’m enjoying a day off. Might just make spaghetti sauce. xo

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