Ingredients
-
-
1/2 cup all-purpose white flour
-
1/2 cup milk
-
1 tablespoon water
-
1 1/2 teaspoons cayenne, peppers ground
-
1 medium tomatoes, chopped
-
6 tablespoons cooking onions, chopped
-
8 tablespoons white mushrooms, chopped
-
1/4 teaspoon mace, ground
-
salt & pepper
-
4 cups spinach, fresh, chopped, firmly pressed into the cup
-
2 eggs
-
Instructions
- 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.