Monday, February 23, 2009

Spinach Mushroom Swiss Pancakes


Crepes
3/4 c. All purpose flour
1 c. Milk
1 Egg
Sprinkle of salt

1 tsp Butter
1 tsp Olive oil

Filling
5-6 White mushrooms, sliced
1/2 Red onion, sliced
2 c. Baby spinach, wilted
Swiss cheese
Olive oil
Salt and pepper to taste

Sauté the onions for a few minutes with small amount of olive oil. Then add in the mushroom and cook until the liquids (sweat from the mushroom) are gone. Season with salt and pepper. Set aside.

Using the same frying pan, heat the baby spinach until just wilted. Set aside.

Whisk together the flour and milk until smooth. Add egg. Set aside for 1 minute.

Melt together the butter and olive oil in the microwave for about 20 seconds.

Heat a large non-stick frying pan. To test the temperature, sprinkle some water on the pan and it should sizzle.

Reduce the heat to medium. Lightly coat the surface of the pan with the oil mixture using a silicone brush.

Pour 1/4 cup of crepe batter onto the pan and swirl quickly to spread the batter as much as possible. Cook for 1 minute. The bottom should be golden and the edges should start to curl.

Flip the crepe over quickly and cook for another 30 sec.

Set the crepe aside and repeat with the rest of the batter.

When the crepes are almost done, quickly reheat the vegetables in the microwave.

To assemble the pancake, place the mushroom/onion mixture and baby spinach to the center of the crepe. Add in 1-2 slices of swiss cheese (use as much as you want). Roll up the crepe and transfer to a baking sheet.

Preheat oven to 400˚F. Bake the pancakes for 5 min.

Serve immediately.


My comments:

I got this idea from Julia, author of A Slice of Cherry Pie. It is a perfect addition to my recipe collection because you can have an infinite number of variations with these pancakes, ie. fill it with whatever you want!! I had tons of vegetables left and so I made mine vegetarian. I thought the swiss cheese went very nicely with the spinach, which has a very strong flavour. My pancakes were not very big but oh boy, were they ever filling!! These pancakes made a great lunch and everyone in my house loved it.

If you are looking for a sweet brunch, you can omit the salt from the crepe recipe and replace it with 1 tbsp of white sugar and 1 tsp vanilla. Then, filling it with your favourite fruit and serve with maple syrup or whipped cream or both!! You can also fill the crepes with your favourite ice-cream and turn it into a dessert everyone will love.

1 comment:

Julia said...

They look fab! I'm really pleased I helped inspire this recipe. I'll have to give this one a go x