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.

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!
Mushroom and Spinach Crepe Topped with a Fried Egg
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
Directions
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.
16 Comments
Chas Madonio
July 8, 2019 at 11:51 amGlad 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.
Fran Tunno
July 23, 2019 at 11:19 pmAwww Chas, I am glad you’re back too. I was overwhelmed by life and dealing with IT issues. I wish I was more technologically brilliant, but I am not. Thanks for always reading and taking the time to write. Say hi to Nancy!
Nicol Z
July 4, 2019 at 12:03 pmLove hearing the stories of your mom’s birthday. And love the new blog, Fran!!
Marianne Gazzilli
July 4, 2019 at 6:30 amLove 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!
Fran Tunno
July 4, 2019 at 10:40 amThanks 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!!!
Dawn
July 4, 2019 at 6:30 amYum! definitely will make this one. Loved reading about your 4th of July family traditions. Happy Birthday to your mom wherever she is…
Fran Tunno
July 4, 2019 at 10:53 amDarling, 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.
Irene Roach
July 4, 2019 at 6:26 amHappy 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.
Fran Tunno
July 4, 2019 at 10:55 amThank 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!
Charles Burkett
July 4, 2019 at 4:04 amGood 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.
Fran Tunno
July 4, 2019 at 10:56 amThanks 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.
EmilyAnn Frances
July 4, 2019 at 1:30 amHappy 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.
Fran Tunno
July 4, 2019 at 10:58 amEmily!!! 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 pmThank you. I love the way you tell your family stories and add a recipe in the mix.
daedae51
July 4, 2019 at 1:29 amHappy Independence Day to you Fran!
Fran Tunno
July 4, 2019 at 10:59 amThank you so much! Enjoy all the fun the Fourth has to offer! I’m enjoying a day off. Might just make spaghetti sauce. xo