English subtitle: Crêpe Envelops with Spinach, Mushrooms, and Mozzarella.
I like the combination of spinach, mushrooms, and mozzarella so I decided to combine them in the filling for these Crêpes.
Before serving I warmed up the Crêpes envelopes in the oven so that the mozzarella would melt. We had them with some salad. The Crêpes should be made at least 1 hour in advance, because the batter has to rest before cooking.
For the Crêpes (quantities are for about 9 Crêpes of 22cm / 9″ in diameter)
- 100 g of flour
- 2 eggs
- 1 cup of milk
- 15 g melted butter
- a pinch of salt
In a bowl put the flour and the two eggs. Add a couple of spoons of milk and begin mixing with a wooden spoon or a fork. Keep adding milk and stirring to obtain a smooth mixture. Add the melted butter, season with just a bit of salt and use a whisk to mix well. Let the mixture rest for at least one hour in the fridge. Do not skip the resting step, it is important!
To cook the Crêpes use a heavy non-stick pan, mine is 22cm in diameter. For this pan size I used one large spoon of batter, equivalent to 3 Tbsp, for each Crêpe. Warm up the pan on medium heat, swipe a thin layer of butter over the whole pan (use a paper towel to eliminate excess butter and help spread it uniformly). Pour some batter on the pan and spread it around to form a very thin uniform layer, quickly tilting and turning the pan. It helps to start with the pan tilted at a 45 degrees angle, and pouring from the top then start tilting around right away. Cook for about 1 minute or until the Crêpe easily comes off of the pan and is golden on the bottom. Flip the Crêpe and cook about another minute on the other side.
It is not necessary to add butter on the pan after every Crêpes, but you need to use a good non stick pan.
For the filling
- 280 g (10 oz) of fresh spinach (one bag)
- 300 g (10 oz) of champignon mushrooms
- 200 g (7 oz ) of fresh mozzarella
- salt and pepper
- extra-virgin olive oil
- white wine
Spinach. Wash and steam cook the spinach. I just put them in a wok, add 1/4 cup of water, salt, close the lid and let cook for 4 minutes. When ready, drain all the water, and sauté with butter to flavor and eliminate some of the excess moisture (I usedvery little butter) .
Mushrooms. Clean, and thinly slice the mushrooms. In a pan, heat some olive oil, add a clove of garlic, and let it become a bit golden. Add the mushrooms and sauté. Add salt, pepper, thyme leaves, and let evaporate most of the water released by the mushrooms. Add some white wine ad let it evaporate. Cook for about 10 minutes or until the mushrooms are soft.
To fill the Crêpes. Put just a bit of spinach in the center, one or two thin slices of fresh mozzarella (thin otherwise they will not melt well) and one spoon of mushroom. If the mozzarella in unsalted, you may want to add some salt. Fold the Crêpe to wrap the filling.
Before serving: warm the oven to 375 F , arrange the Crêpe envelopes in a baking dish, and put them in the oven for about 5 minutes to melt the mozzarella.