Spinach Asiago Crepes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
• Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

Steps:

• Make crepes if using homemade & set aside.
• Preheat oven to 350°F.
• Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
• Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
• Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
• Uncover & add the goat cheese, stirring until melted.
• Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
• Cover pan with foil and heat until cheese melts, about 15 minutes.
• Serve warm.

Steps:

• For the batter: Put half of the milk into a mixing bowl, along with the flour, salt and egg yolks, and mix at medium speed until smooth. Slowly pour the remaining milk into the mixture and keep mixing at a low speed. Slowly add the melted butter and mix at medium speed.
• Warm your frying pan. Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated. Depending on your pan size, pour a paper-thin layer to cover the pan and move it around. Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear. Repeat with the remaining batter.
• For the filling: Put a little water at the bottom of a medium pot. Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly.
• In a separate container, mix the half-and-half and flour until smooth. Pour slowly into the spinach and stir it in. Cook for 15 to 20 minutes.
• Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper. Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers.

Steps:

• Beat together the crepe ingredients.(Egg, Flour, Milk & water).
• Pour approx 3 tbsp of batter into a no stick heated pan (medium High heat) swirl around to form a 6" crepe.
• Cook 1 minute flip and cook a further 1/2 minute.
• Remove & place on a plate with a pieces of wax paper covering it. Continue til you have cooked all the crepes.
• Filling:.
• Saute the tomato, onion & mushrooms in a medium size fry pan until the onion is translucent (approx 5 minutes).
• Add Salt & Pepper & Mace.
• Add spinach and stir until the spinach has wilted - (add bacon if using).
• Place 2 1/2 tbsp of filling on edge of each crepe, roll up and place it in an oven proof dish.
• You may now set the ready crepes aside until 10 minutes before serving or continue to the end of the recipe.
• Sprinkle the Asiago over the crepes.
• Bake in 375 oven for 10 minutes. If the asiago isn't golden broil for a minute.
• Serve warm.

Steps:

• Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
• In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
• In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
• Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Steps:

• Combine the first 7 ingredients in a blender and process until smooth.
• Refrigerate for 1 hour.
• Heat your crepe pan or a small, non-stick frying pan until very hot.
• Spray with non-stick if needed.
• Pour about 2 tbl.
• of batter into the pan and immediately swirl the pan to coat the bottom with batter.
• Cook just until set, then flip the crepe over to cook on the other side, about 30 seconds, then turn out to cool and make another until all the batter has been used.
• Stack between layers of parchment paper.
• Use spinach crepes in place of plain crepes for savory fillings.