21st May 2013

Veggie Recipe: Spinach & Mushroom Crepes

We couldn’t let National Vegetarian Week go by without giving you a delicious veggie recipe for you to try at home. So here it is – let us know how you get on...

Spinach & Mushroom Stuffed Crepes (serves 4)


Pancake Batter:
110g Plain Flour
2 Eggs
200ml Milk & 75ml Water Mixed Together
1 Tablespoon Melted Butter
Salt to Taste

400g Fresh Spinach
100g Button Mushrooms

50g Butter or Margarine
1 Heaped Tablespoon Plain Flour
1 Pint Milk
50g Grated Cheddar Cheese
2 Tablespoons Parmesan Cheese
Salt, Black Pepper & Freshly Grated Nutmeg to Taste

You Will Need:
1 Fry Pan
1 Food processor / Whisk
2 Clean Tea Towels
1 Steamer Set
1 Saucepan
1 Shallow Baking Dish, Buttered

Oven Temp: 200C / Gas Mark 6/ Top Oven of Aga

Method – Pancakes:

Mix all pancake ingredients together and beat in food processor or with a whisk until smooth. Heat a small amount of butter to barely cover your pancake pan and drop in a tablespoon or two of the batter to just cover the base when swirled. Cook on a high heat on the hob. As the pancake starts to bubble flip over with a spatula to cook the other side until golden. Tip the cooked pancake onto a tea towel and cover. Repeat until you have 8 pancakes piled on top of each other.

(If you are time restricted you could cheat by buying readymade pancakes from the supermarket.)

Method – Filling:

Steam the spinach over a pan of boiling water until just wilting – about 4 or 5 minutes. Sauté the sliced mushrooms in oil or butter in a fry pan until brown. Set aside.

Method – Sauce:

Melt the butter in a saucepan, stir in the flour and cook stirring all the time for one minute. Add the milk slowly but steadily, stirring vigorously with a hand whisk to eliminate lumps as the flour cooks the sauce which should be smooth. Add salt and black pepper to taste and a good grating of fresh nutmeg to give it some zing. Sprinkle in the cheese to finish.

Add a little of the sauce to the mushroom and spinach mixture to bind.

The Assembly:

Place a tablespoon or two of the filling on each pancake and roll up enclosing the sides and place the filled pancakes side by side in the buttered  dish until full. Pour over the remaining cheese sauce and sprinkle with a little more cheese and a little parmesan for bite so it will come out of the oven brown and bubbling.

Cook for around 25-30 minutes.


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