Every now and then...well actually more now than then I love to make crepes. They take time though and my happiest discovery in quite some time has been the pre-made crepes that I found in the freezer section at my local Whole Foods. They are delectable and yes although not as light and airy as if they'd just slid off of your crepe pan they are a perfectly acceptable substitute when you are in a hurry and guests are arriving in minutes! However for you purists, I have attached a fun little video showing just how I would make them if I weren't so incredibly lazy!
The other night presented such a dilemma and I remembered that I had a package of these in my freezer. But what to do? My sister had given my husband a beautiful jar of dehydrated wild mushrooms from Williams Sonoma for Christmas and I had some fresh spinach. I rehydrated the mushrooms and dinner was born!
The next morning I used these same crepes for breakfast and made a topping of apples, almonds and a bit of cheddar. I think that by now your probably seeing just how easy this can be!
Because I've been asked so many time now here is the recipe for the Spinach and Mushroom filling. I have to say that I think that the dried mushrooms were the key. Pungent and flavorful they didn't add nearly as much liquid to the mixture and that made the flavors even more intense and lovely.
You will need:
1 tablespoon of fresh organic butter
Approximately 2 cups of fresh spinach
2 cups of reconstituted wild mushrooms (liquid reserved)
3/4's pint of heavy organic whipping cream
2 tablespoons of good sherry (not cooking sherry-too much salt)
Truffled salt to taste (worth every penny)
1/4 teaspoon of garlic powder (or fresh garlic, finely minced)
A pinch of White Pepper
A pinch of freshly ground nutmeg (You can use jarred..it's just fun to grind!)
About 2 tablespoons of Saucing flour (maybe more maybe less)
Fresh chives for garnish
Shredded Gruyere Cheese for garnish
1 Premade Crepe for each serving
Melt the butter in a skillet and add the mushrooms (sans liquid), spinach and the garlic. Saute' for about 2 minutes and add 2 tablespoons of the mushroom liqueur. Cover and allow the whole thing to wilt for about 3 more minute and then add the truffled salt, pepper, nutmeg and the sherry. Allow to cook for a bit more (spinach should still be green and lovely) and add the heavy cream. Allow the cream to blend with everything and then slowly add in the flour, just a little bit at a time whisking continuously. You'll know when to stop, the resulting sauce should have the consistency of a syrup and be luscious, not pasty.
Place one of the premade crepes that you've folded into a triangle on a plate (you can crisp them lightly in a bit of butter beforehand but I don't think that it's necessary) and gently ladle the spinach and mushroom mixture over the top. Careful with the quantity because you don't want the whole thing to turn into mush. Garnish with the cheese and the chives and serve.
This dish accompanied by an endive salad with a light vinaigrette and a glass of good wine is a simple yet perfect quick dinner!