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.
