Arrowleaf Spinach 'crêpe' Recipe
Forest Mushroom 'Duxelles'
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Ingredients
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Crêpe Batter
Forest Mushroom Duxelles
Arrowleaf Spinach Filling
Method
Crêpe Preparation
- 1
Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour and salt. In another bowl, beat the eggs and then add the milk to combine. Gradually pour the wet mixture into the dry ingredients, whisking until smooth. Let the batter rest for 30 minutes.
- 2
Cook the Crêpes
Heat a non-stick skillet over medium heat and melt a tablespoon of butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with the remaining batter, stacking the crêpes on a plate.
Forest Mushroom Duxelles Preparation
- 3
- 4
Cook the Duxelles
Add the chopped mushrooms and thyme to the skillet. Cook until the mushrooms release their moisture and become dry, about 8-10 minutes. Stir in the heavy cream and season with salt and black pepper. Cook for an additional 2-3 minutes until thickened. Remove from heat and let cool.
Arrowleaf Spinach Filling Preparation
- 5
Prepare the Spinach Filling
In a separate skillet, sauté the fresh arrowleaf spinach over medium heat until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Chop the spinach and mix it with ricotta cheese, Parmesan cheese, salt, and black pepper in a bowl.
Assembly and Serving
- 6
Assemble the Crêpes
Take one crêpe and place a generous spoonful of the spinach filling in the center, followed by a spoonful of the mushroom duxelles. Fold the sides of the crêpe over the filling, then roll it up. Repeat with the remaining crêpes.
- 7
Serve
Serve the crêpes warm, garnished with extra Parmesan cheese and a sprinkle of fresh thyme if desired.
