Spinach, Mushroom and Ricotta Crepes

• Produce

  • 8 oz Baby bella mushrooms
  • 3 cloves Garlic
  • 1 Parsley

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Favorite jarred marinara
  • 2 tsp Lemon juice, fresh

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Nutmeg, fresh
  • 1 Salt and pepper
  • 1 pinch Sugar

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Milk
  • 1 cup Ricotta

• Liquids

  • 10 oz Spinach, thawed and excess water squeezed out, frozen

• Other

  • 2 Ish cups shredded mozzarella (grate your own! makes a difference

Found on bevcooks.com

Ingredients

• for the crepes:
• 3 Tbs. butter
• 1/2 cup all-purpose flour
• 2 eggs
• 1 pinch of sugar (1/2 tsp)
• 1/2 cup milk, divided
• for the filling:
• 8 oz baby bella mushrooms, rinsed of any excess dirt and stems twisted out
• 10 oz frozen chopped spinach, thawed and excess water squeezed out
• 3 cloves garlic, minced
• 1/2 tsp fresh nutmeg
• 1 cup of ricotta (maybe a little more if needed)
• 2 tsp fresh lemon juice
• salt and pepper
• for the rest:
• 1 cup favorite jarred marinara (we use a local restaurants brand), slightly warmed in a small pot
• 2-ish cups shredded mozzarella (grate your own! makes a difference)
• parsley, for garnish

Directions

• Melt the butter in a small skillet. While its melting, whisk the flour, eggs, sugar and 1/4 cup of milk. Stir in the melted butter, remaining 1/4 cup of milk and whisk until smooth and thin.
• Back in the skillet over medium heat, ladle about 1/4 cup of the batter into the pan and immediately swirl to coat the bottom of the pan. Let sit for about 20 seconds. Flip with a fork and let it slightly brown on the bottom side, another 20 seconds. Takes no time at all. Transfer to a plate and repeat with the remaining batter. I would coat the pan each time with cooking spray! Keep the crepes in a warm oven while you make the filling.
• Place the baby bellas in a food processor. Blitz until very crumbly, almost paste-like.
• Heat a Tbs. of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds, until fragrant. Add the mushrooms and stir around in the garlic, giving the mushrooms a little color. Add a good pinch of salt and the nutmeg; sauté a couple of minutes.
• Add the spinach and ricotta cheese, stirring to incorporate everything. Add the lemon juice and another pinch of salt. Taste it. Ooooo! If it needs more salt, go right ahead.
• Place a couple of Tbs of filling into each crepe and place on a serving platter, seamside down. Spoon the warm marinara over the crepes and top with shredded cheese. Slide under the broiler for about 3 minutes, until the cheese is browned and bubbly. Garnish with fresh parsley and completely freak out when you see this GLORY.
• Makes EIGHT crepes. Heavens yes.