Spinach & Mushroom Crepes with Bechamel Sauce
Prep time: 1 ½ hours
Cook time: 40 minutes
Before giving this recipe, let’s see how to make savory crepe;
INGREDIENTS :
For the Savory Crepe:
200 ml milk
100 ml water
2 eggs
140 gr flour
2 tbsp olive oil
1 tsp sugar
1 tsp salt
For Filling:
500 gr fresh spinach
2 handful mushrooms, sliced
1 onion
3 tbsp olive oil
1 tsp salt
Black pepper
¼ tsp nutmeg
For the Bechamel Sauce:
2 tbsp butter
1 ½ tbsp flour
200 ml milk
½ tsp salt
¼ tsp black pepper
Some grated cheese for sprinkle and red pepper.
INSTRUCTIONS:
For the Crepe;
Put the all ingredients into a bowl except the flour and mix together with wire whisk.
Add the flour in three steps by mixing.
Place the crepe pan over medium heat and lightly grease.
Pour the batter about a full scoop for 25cm (10”) pan, then make it spread over the whole surface. This step is important for your crepes to be thin. The thinner crepe, the better texture.
Cook for 1-2 minutes, then flip it as soon as the bottom is set.
Transfer the cooked crepe to a large plate and grease the top of each crepe with some butter. It gives flavor and prevents them from sticking.
For Filling;
Place the medium pan over the medium heat. Pour the olive oil and put the onions (chopped) then cook together until the onions soften.
Add the mushrooms, salt, black pepper and nutmeg. Cook through by stirring occasionally.
Put the spinach and cook 5-6 minutes. Then remove from the heat and set aside.
For the Bechamel Sauce;
In a sauce pan, melt the butter then put flour by keeping on stirring.
Reduce the heat to low and Pour the milk and continue to stir as the sauce thickness, then add the salt, pepper.
Remove from the heat.
For Assembly;
Preheat oven to 18oC/350F
Put some spinach mixture in the middle of each crepe and fold to give square form.
Transfer them to oven tray.
Pour the bechamel sauce on them and sprinkle some cheese and red pepper.
Bake until the top turns golden-brown.
Bon Appetit
