When I have extra ingredients, I just go to the index of The All-Purpose Baking Companion and look them up in the index in case there is a recipe that I have not yet done. In this case, I had extra mushrooms and the two recipes were for Crepes and another for pizza. Naturally, on a whim, I invited someone over to join me for the Savory Spinach-Filled Crepes.
I did not, however, pay enough attention to any of the timings necessary to complete this at a decent time. So what started out as an invitation to breakfast, quickly became an invitation to brunch.
I only had 2/3 of the mushrooms necessary for the spinach filling, but I found that the recipe was easily divided into thirds. Since I was only making crepes for two, I opted to halve the recipe for the crepes as well.
I started off by working on the spinach filling. (This was the wrong move okay. Make the Crepes FIRST. ) Altogether, those veggies cooked pretty quickly. It was the simplified version of béchamel that really threw me off. While making it, ingredients have to be at the ready and after the sauce was complete — it had to sit for fifteen minutes. I did not plan for the fifteen minutes, but that was fine, right?
It was certainly fine in comparison to hour long wait that I had overlooked for the crepe batter. Needless to say, this was not my best batch of crepes, so promising myself that I would have to try the recipe again, I continued making mistakes.
I did not wait the whole hour. Once the 15 minutes of wait time was complete for the spinach filling recipe, I started prepping pans and studying my crepe technique.
I am not very good at making pretty crepes, but that is okay. Practice might help? And maybe having a well made, slightly less lumpy batter would help as well.
Overall, making the crepes was easy. I have made enough tortillas and pancakes to figure it out well enough. Adding the filling was a bit more difficult. I took the crepe directly from it’s pan to another, where I added the filling and rolled it up. It probably would have been smarter to let the crepes cool a bit so they were a bit easier to handle but I was in a rush so no time for logic.
They turned out well. The crepes were yummy, the filling could have used a lot more salt and pepper (my bad), and I used up all of my mushrooms!
I did remake this crepe recipe a few days later, knowing full well about the timings. The batter turned out much better and with fewer lumps when I was not rushing. Imagine that.
Food For Me 