CHEESY MUSHROOM VEGGIE CREPES
MAKES 4 SERVINGS.
2 tbs unsalted butter
10 oz mushrooms, sliced
2 cloves garlic, minced
1 tsp chopped thyme
Salt and Pepper
2 tbs sherry or broth
10 oz pkg frozen chopped spinach, squeezed dry
1 tbs flour
1 cup milk
Pinch of nutmeg
1/2 cup shredded Gruyere cheese
4 premade crepes
Heat oven to 450 degrees. Melt 1 tbs butter in a skillet. Add mushrooms, cook until golden. Add garlic and thyme, saute 1 min. Season with salt and pepper. Add sherry, cook until almost evaporated. Stir in spinach. Remove from heat. *Melt remaining butter in a pan. Whisk in flour to form a paste, cook 1 min. Add milk, bring to a simmer. Cook until sauce has thickened. Remove from heat, season with salt, pepper and nutmeg. Whisk in half of cheese. *Stir 1/2 cup of sauce into mushroom mixture. Place 1 crepe on a work surface, arrange 1/4 of filling over half of crepe. Fold unfilled side over filled side, fold in half again. Repeat with remaining crepes and filling. *Coat a baking dish with cooking spray. Arrange crepes in baking dish. Cover crepes with remaining sauce. Sprinkle with remaining cheese. Bake until bubbling and golden 12 min. Let stand 5 min. before SERVING & ENJOY...
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