
Spinach Crépe Cake with herbed ricotta and mushrooms

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Because the spinach goes right into the batter, these crepes are green throughout, a hit thicker than normal, and a little spongy. While you can certainly fold or roll them, I like to layer the crepes with the ricotta, then smother them with the sautéed mushrooms. You might start this supper with a soup such as carrot soup with the carrot greens and conclude with a simple green salad. For wine, you could serve a nicely oaked Chardonnay from Domaine Serene or a sparkling wine such as Tony Soters, both from Oregon.
ingredients
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serves: 4
THE CREPES:
1 bunch of spinach (stems removed and leaves well washed but not dried, or about 1 cup cooked frozen spinach)
sea salt
1 1/2 cups milk
3 eggs
3 tablespoons melted butter, olive oil, or sunflower seed oil (plus extra for the pan)
1 tablespoon chopped marjoram or tarragon
1 cup all-purpose flour
THE RICOTTA FILLING:
2 cups ricotta cheese, preferably whole-milk
1 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
1 tablespoon chopped marjoram or tarragon
1 tablespoon snipped chives or finely minced scallion
sea salt
THE MUSHROOMS:
2 tablespoons butter, olive oil, or a mixture
3 scallions (or 1 shallot, finely chopped)
1 pound mushrooms, one or several varieties (sliced about 1/4 inch thick)
freshly ground pepper
1/2 cup dry white wine
1 tablespoon chopped parsley, marjoram, or tarragon
1/2 cup cream, mushroom broth, and/or light cream or creme fraiche
Servings Per Recipe: 4
Amount per Serving
Calories: 799
- Total Fat: 50.8 g
- Saturated Fat: 30.5 g
- Trans Fat: 0.6 g
- Cholesterol: 278.5 mg
- Sodium: 753.4 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 4.4 g
- Sugars: 8.1 g
- Protein: 40.9 g
preparation

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