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Mushroom and Spinach Crepe Topped with a Fried Egg

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

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.