Spinach Mushroom and Swiss Cheese Crepes

     I love a meal that is incredibly simple yet feels extra special. The idea of crepes for dinner transports me back to France and I can’t help but smile at the memories conjured up as I prepare the crepe batter.There are crepe stands all over France. It's wonderful to watch the chefs prepare large paper thin crepes using nothing but a small tool that looks like a wooden dowel. The flavors and the aromas are a highlight not to be missed when in France.  

Crepe Stand in Aix En Provence

Basic Batter

2 eggs $.50

½ cup water 

¾ cup milk and .$50

1 cup of flour $.20

The crepe is just about done

My Filling

Defrosted drained dried frozen spinach

1 cup of mushrooms

(washed and sliced)

Swiss cheese $2.00

The filling is bubbling hot

I prepare the crepe batter early in the afternoon and let it sit in the fridge till I need it

I saute the

¼ Onion finely diced $.35

Spinach $.88

Mushrooms $.75

With a bit of olive oil

When tender I added a little half and half

a few drops of cooking sherry

A touch of nutmeg

S&P and a hint of tarragon

I make one crepe at a time

Make them thin

Expect the first crepe to be a test

When the crepes are all done

I put then one at a time in the fry pan add the filling and the Swiss

Fold in one third

And then fold over the other third

Serve hot..

Total under $5.00 for this meal

 

TIP OF THE DAY: Whip up a crepe batter and practice making them.

Once you have mastered the crepe you can fill it with almost anything. What a great way to dress up leftovers. I’m using the leftover batter to make citron dessert crepes with sugar lemon zest and a big squeeze of lemon to finish it off. Now that’s versatility!