Parmesan Cheese Mushroom Crepes

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*1 Medium Onion, Julienned

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*3 cups sliced Mushrooms

*3-4 tablespoons Butter or Extra Light Olive Oil or bacon grease

*Parmesan Cream Cheese Sauce

*Savory Spinach Basil Crepes

*Cream Cheese, softened for sealing crepe, optional

*Fresh Basil, chopped for garnish

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Sauté in a skillet, the onions in butter or olive oil or bacon grease, just until softened on medium heat. Then remove onions and saute the mushrooms in the butter or olive oil or bacon grease, just until softened on medium heat.

*Optional:  Favorite hot sauce, we like Frank’s or Cholula Hot Sauce

Filling Crepes:

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In the middle of each crepe, spread a small strip of the Parmesan cream sauce or softened cream cheese. Then add the sautéed mushrooms and onions and then close the sides of the crepe over mushrooms and onions into a log shape and top withe Parmesan cream sauce. Garnish and hot sauce as desired.

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Makes about 14 filled crepes, depending on crepe size.

 Parmesan Cream Cheeses Sauce

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*2 cups Milk

*1 cup Fresh Finley Grated Parmesan Cheese

*2-3 Tablespoons Flour

*2-3 Tablespoons Butter

*Salt and Pepper to taste

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In a sauce pan on medium heat add the flour and butter to make a rue. Then slowly add the milk and then the cheese. Stir constantly until it thickens. Add salt and pepper. Remove from heat and serve over crepes.

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Savory Spinach Basil Crepes

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*2 Large Eggs

*3/4 cup Milk

*1/2 cup Cold Water

*1 cup All-purpose Flour

*3 tablespoons melted Butter

*1/4 Deverle’s Seasoning or favorite seasoned salt

*3/4 cup Fresh Spinach Leaves

*5 Fresh Basil Leaves

*Cooking Spray

*Small non-stick Pan

*Thin Pancake Tuner or heat-resistant Rubber Spatula/Scrapper

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In a blender add the above ingredients for the Savory Crepes and blend/pulse in the blender for about thirty seconds. Do not over-blend it will make a tough crepe.

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Refrigerate the crepe mixture at least 1-2 hours to let crepe bubbles in the batter settle or can be refrigerated overnight.

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Using a heated non-stick pan (omelet pan) sprayed with Pam or favorite cooking spray on medium low heat. Pour about 1/4-1/3 cup crepe mixture in the center of the pan and drizzle in a circle moving the pan until crepe mixture doesn’t spread any longer and cook for about 1 minute and flip on the other side for about another 30 seconds or until slightly golden. (You could also use a crepe maker.)

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Note: Stack crepes in a pile placing a piece of wax paper between each crepe to prevent crepes from sticking together. Your crepes can be made the day before you need them by placing them in an airtight container and keep refrigerate up to two days.  Then rewarm crepes in a crock-pot on warm for about 1 hour before needed. Enjoy!

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Makes about 14-20 Crepes depending on the thickness.

 

Recipe adapted from Food Network Basic Crepe Recipe Alton Brown

Enjoy!

Lindy