Ok not really, but I made crepes for supper.
I was just trying to think of some new things for dinners this week and thought ooo crepes could be fun.
Easy, Tasty, Fun dinner!
Mushroom, Spinach and Ham Crepes with Bechamel Swissh Cheese Sauce
(I made the recipe for the crepe filling up)
1 package pre-made crepes, warmed to be softened
1 package Morel ham steaks, 2 steaks, diced
1 small container of mushroom slices
1/2 large onion sliced thin
1 package baby spinach
2 T butter
Pepper to taste
1/2 tsp. nutmeg
1 tsp. dijon mustard
1 package finely shredded swiss cheese
In a large sautee pan heat butter and saute onions and mushrooms until tender.
Add diced ham and cook until browned and warmed. Add 1 tsp. mustard and other seasoning sand stir in. Add spinach and let wilt.
In each crepe, add a T of swiss cheese and top with about a quarter cup of filling. Roll gently seam side down. Top with sauce and serve
Bechamel Swissh Cheese Sauce (from Good Housekeeping)
In a sauce pan melt 2 T butter and then add 2 T four and wisk together.
Slowly add in 1 cup warm milk. Stir for about 5 minutes until thick. Stir in 1/2 cup swiss cheese and season with 1/2 - 1 tsp. nutmeg.
Tasty goodness without the cost of an airplane ticket.
This recipe also qualifies for my friend Robin's Recipe Remix challenge!
3 comments:
Jeremy's family is really into crepes and I had never had them anywhere else. But I wanted to say it's pretty easy to make your own. If you don't have a crepe maker you can use the bottom of a frying pan.
We ate at a crepe restaurant last time we were in San Francisco. SO tasty..mine was shrimp and crab seafood crepe. MMMmm
You are the best cook ever!
Thanks so much for your entry, Steph! You rock!
Post a Comment