Spinach, Kale and Mushroom Crepes

Crepe is the French word for pancake.

Unlike the big fluffy golden brown breakfast busters Americans know and love, crepes, like the French themselves, are flat, pale, a bit rubbery.

Also like the French, crepes are most interesting when stuffed.

Don’t get me wrong. I love the French, and I love crepes. They have a very important role in the culinary milieu–the French and their crepes.

Their otherwise bland countenance, for example, doesn’t compete with the sweet or savory fillings that make contact with them (I’m talking about the crepes here, and not the French).

They’re like a blank canvas that the culinary artist uses to carefully craft delicious masterworks.

Without the crepes…well…the dish would simply be stir fry.

This filling recipe for Spinach, Kale, Mushroom and Parmesan Crepes comes from Meredith Beeman, Central Market Cooking School manager. It is very simple to make, and comes together quickly.

Meredith said she could have used a cream based sauce with the dish, but decided to use the Parmesan instead. By doing so she kept the fat content to a minimum, while letting the flavors of the greens, mushrooms and aromatics take center stage.

Crepe Batter
Makes 32-36 crepes

• 4 eggs
• 1/4 tsp. salt
• 2 cups flour
• 2 1/4 cups milk
• 1/4 cup melted butter + butter for cooking crepes

Preparation

1. In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter.
2. Refrigerate batter for at least one hour.
3. Heat crepe pan or small skillet over medium high heat. Add about a teaspoon of butter. When butter is melted, pour in 2-3 Tbsp. of batter, tilting pan until bottom of pan is coated. Cook until browned, flip and cook for a few seconds on other side.
4. Whatever you don;t use of the crepes, store them between pieces of wax paper, then in a quart or gallon sized  self-sealing food storage bag for several days in the refrigerator, or up to two months in the freezer. Just remove what you want when you want them.

Spinach, Kale and Mushroom Filling

• 1/2 cup diced onion
• 3 cloves garlic, minced
• Salt & pepper to taste
• 1 lb. mushrooms, sliced thin
• 5-6 cups fresh spinach
• 3-4 cups fresh kale, ribs removed
• 1 Tbsp. fresh thyme
• 1 1/2 cups Parmesan, shredded
• Cooking spray

Preparation

1. Heat large skillet over medium high heat, with a little cooking oil or butter.
2. Add diced onion, garlic and sauté until onions brown slightly.
3. Add the mushrooms, sauté for another five minutes or until tender.
4. Add the kale and sauté until it begins to wilt.
5. Add the spinach and fresh herbs, combine well, sautéing until the spinach starts to wilt.
6. Cool slightly before assembling crepes.

Assembly

1. Spray a 13″ x 9″ baking dish and set aside.
2. Scoop about three tablespoons of the spinach, kale and mushroom mixture onto the middle of a crepe and spread into a line.
3. Sprinkle 2 tablespoons of cheese over the filling and roll up.
4. When assembled, sprinkle tops of crepes with remaining cheese.
5. Place under oven broiler for a few minutes, until the cheese starts to brown.

Options

• Add cooked chicken or shrimp to filling.
• Use chard in place of half of the spinach or kale.
• Always start tougher greens a minute or two before adding spinach.
• Add diced carrots with the onion to add a little color and sweetness to the dish.