Savory Mushroom & Spinach Crepes- Like dining at a French bistro!
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- เผยแพร่เมื่อ 17 พ.ค. 2021
- For a delicious French-style brunch, give these savory crepes with sautéed mushrooms and spinach a try! A gourmet meal that’s easy to prepare!
→ PRINT the Recipe: www.jessicagavin.com/mushroom...
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#shorts #savorycrepes #brunch #mushroomcrepes #creperecipe #easyrecipe #cookingtutorial #vegetarian #foodvideo
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school. jessicagavin.com
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more. - แนวปฏิบัติและการใช้ชีวิต
Excellent and effective presentation in an amazingly short time! Thank you!
Glad it was helpful!
looks good
Thank you dear 🌺❤️
Great recipe, thank you !
What’s the sauce
Tell me you’re american
@@kaido1361 unhelpful ass comment. Do you feel cool now
I think the rest of the heavy cream left on the pan
Nice
Done oh my gosh, ldelicious
Glad you enjoyed it!
Whats the cheese ?
Where can we find the ingredients written?
Hey there, there’s a link in the description with all the step by step instructions
No, is not there. I found a link, but it can not be clicked.
The ingredients- state the ingredients!?
Ingredients
Crepes
▢1 cup all-purpose flour
▢¼ teaspoon kosher salt, or table salt
▢2 large eggs
▢¾ cup whole milk
▢¾ cup water, room temperature, divided
▢2 tablespoons unsalted butter, plus more for cooking
Mushroom Filling
▢2 tablespoons unsalted butter, or olive oil
▢½ cup red onion, or shallots, ¼-inch dice
▢1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
▢1 tablespoon minced garlic
▢16 ounces brown mushrooms, ¼-inch thick slices, about 5 cups
▢1 teaspoon kosher salt
▢½ teaspoon black pepper
▢4 cups baby spinach
▢⅓ cup heavy cream
▢1 cup shredded gruyere cheese, or parmesan
▢2 teaspoons minced parsley, plus more for garnish
US Customary
Metric
Instructions
Crepes
In a medium bowl, whisk together the flour and salt.
In a separate medium bowl, whisk the eggs. Add the milk and ½ cup water, whisk to combine.
Microwave the 2 tablespoons of butter on high power in 30 seconds intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter or the eggs will curdle.
Make a well in the flour mixture. Add the melted butter. Gradually add the liquid egg mixture. Constantly whisk until a smooth batter forms. Alternatively, in a blender, add the eggs, milk, ½ cup water, flour, salt, and melted butter. Blend on medium speed until smooth, about 40 to 45 seconds.
Strain the batter into a medium bowl to remove any clumps. Cover and refrigerate for 1 hour.
Once chilled, whisk in about ¼ cup of water to thin out the consistency. It should be similar to cream in texture.
Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat the pan. When melted, wipe the excess with a paper towel. There should be a thin film in the pan, coating the bottom and sides.
Add a ¼ cup (60ml) of the batter to the 6 o’clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.
Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly golden brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen. Use either your fingers or spatula to flip and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe to a plate.
Stack the crepes on top of each other to keep warm while making the next batch, loosely cover with foil.
Cook the remaining batter, wiping the pan clean and adding a thin layer of butter between each crepe.
Mushroom Filling
In a large skillet melt the butter over medium heat. Add the red onions and thyme, cook until fragrant, 1 minute. Add the minced garlic, saute for 30 seconds.
Add the sliced mushrooms, salt, and black pepper. Sauté until the mushrooms release all their water, about 5 to 6 minutes.
Add the baby spinach, stir and cook until wilted, 1 to 2 minutes.
Remove the pan from the heat, stir in the cream and parsley. Season with salt and pepper to taste.
Evenly fill each crepe with the mushroom mixture, about ⅓ cup, and sprinkle some gruyere cheese on top. Fold over each side to close. Garnish with parsley, serve immediately.
Equipment
Strainer
Skillet
Notes
Recipe Yield: 8 crepes and 2 ½ cups of filling
Serving Size: 1 crepe and about ⅓ cup filling
Measuring the flour: If you don’t have a scale, use the dip and sweep method. Dip the measuring cup into the flour, then level the surface with the back of a knife.
Pan Size: For an 8-inch nonstick pan, grease with ¼ teaspoon butter, and 3 tablespoons batter (about 13 crepes). For a 12-inch nonstick pan, grease with ¾ teaspoon butter, and 5 tablespoons of batter (about 8 crepes).
Cooking Crepes: The crepes will steam but should not smoke. Take the pan off the burner and adjust the heat as needed. Do not overcook or they will be too crisp.
Making Batter in Advance: Store in an airtight container for up to 1 day. It may separate as it sits, so mix before using. Whisk in about ¼ cup of water to dilute.
Storing: Cool the crepes completely and stack on a plate, cover tightly with plastic wrap, then foil. Alternatively, place in a resealable plastic. Refrigerate for up to 3 days.
Freezing: Place a piece of parchment paper between each crepe. Cover tightly and place on a plate in the freezer or in a large resealable plastic bag for up to 1 month. Defrost in the refrigerator the day before using.
Reheating: In the microwave, place a damp paper towel over the plate of crepes and microwave for 30 seconds. In a skillet, reheat over medium-low until warmed through. In the oven, place on a sheet pan covered with aluminum foil and warm at 275°F (135°C) for about 10 minutes.
Making in Advance: Cool the vegetables, then store in an airtight container for up to 3 days. Reheat in a skillet over medium heat until hot, turn off the heat and stir in the cream.
For a Thicker Sauce: Whip the heavy cream, then gently fold in. Alternatively, stir in 2 to 4 tablespoons of sour cream, plain greek yogurt, or crème fraiche at the end of cooking with the heat turned off.
Is it cilantro or parsley?
Parsley
Ingredients ?
Here is the link to my recipe! www.jessicagavin.com/mushroom-crepes/
Whats the cheese ? Link not openeing
gruyere, or you can use parmesan, or mozzarella. www.jessicagavin.com/mushroom-crepes/
she sounds like that vegan teacher
How tho. There's literally cheese in it
This looks great❤
Uuummm … I hate watching videos like this like can you tell me what sauce you top it off with
It's a heavy cream sauce.Check out the full recipe here: www.jessicagavin.com/mushroom-crepes/