Shelly's Recipe

SPINACH CREPES

Category: Spinach

FOR THE BATTER:
1 cup milk
2 large eggs
1 cup all-purpose flour
1/4 cup water
3 tablespoons salted butter, melted
1/2 teaspoon table salt

FOR THE FILLING:
3 tablespoons salted butter
10 ounces sliced button mushrooms
2 tablespoons minced shallots
1-1/2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
10 ounces fresh baby spinach
2 ounces (1/8 pound) Gruyere or cheddar cheese, grated
Kosher or sea salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese

Put the batter ingredients into a blender and mix until smooth. Let stand at least 30 minutes (or chill for up to 8 hours).
Make the filling: In a skillet over medium-high heat, melt butter and saut. mushrooms until golden brown, 8 to 10 minutes. Reduce heat to medium, add shallots, and cook 1 minute. Sprinkle f lour evenly over vegetables and stir until coated. Add broth, stirring mixture until thickened. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat and stir in cheese. Season with salt and pepper.
Make the crepes: Mist a crepe pan with no-stick spray; warm over medium heat. For each crepe, pour in . cup batter, instantly swirling around pan to spread evenly to the edges in a thin film. Cook quickly until golden brown, 1 to 2 minutes; then turn and brown other side, about 1 more minute. Pile cooked crepes on top of one another, keeping warm under an inverted plate or pot lid (if you must keep them warm a while, store in a low oven). Divide filling among crepes; then fold around filling. Sprinkle with cheese.

YIELD: 10 CREPES