Spinach & Mushroom Crepes with Balsamic Tomato Jam
Prep time
Cook time
Total time
Beautiful savory wholewheat crepes stuffed with spinach, mushroom and goat cheese, then topped with a sweet balsamic tomato jam.
Author: Emma
Recipe type: Breakfast/Dinner
Cuisine: Loosely French
Serves: 4
Ingredients
For the Crepes:
3 Eggs
1 cup wholewheat flour
1 cup milk
¾ cup water
1 tbsp melted butter, plus more for cooking
¼ tsp salt
For the Filling:
3 cloves garlic
1 small onion
2 cups mushrooms, sliced
4 cups baby spinach
½ tsp dried thyme
Salt and pepper to season
½ cup soft goat cheese, crumbled
For the Balsamic Jam:
6 medium-large tomatoes
2 tbsp olive oil
1 onion (preferably red), finely chopped
2 garlic cloves, minced
2 tbsp balsamic vinegar
2 tsp brown sugar
Method
Start by making the jam: place the tomatoes in a large bowl, pour boiling water over the top of the tomatoes, making sure they are fully immersed, and let them sit for 30 seconds to a minute. Carefully drain the tomatoes, and slip the skins off. Dice the flesh, and set aside.
Heat olive oil in a small saucepan over medium heat, add the onion and garlic, and cook gently for about 5 minutes until softened.
Add the remaining tomato jam ingredients to the saucepan, stir, and simmer uncovered gently for about 40 minutes while you prepare the crepes and the filling. At the end all the liquid should have evaporated, and you will be left with a sticky jam
Next prepare the Crepes: Put all the crepe ingredients in the blender, blend to mix, and let the batter stand for about 15 minutes to thicken
Melt a small pat of butter in an 8 inch frying pan over medium heat, swirl around so that the pan is evenly greased
Pour a little batter into the pan and swirl around so the batter covers the bottom of the pan in a thin layer, cook for roughly a minute until the batter is set and golden brown on one side, flip and cook the second site until golden brown
Repeat until all of the batter is used, you should be left with about 12 crepes. Keep crepes warm in a warm oven (or pop them in the microwave to reheat when all of your crepes are ready)
Add thyme and spinach, and allow the spinach to wilt in the pan while gently stirring
If the filling is ready long before the crepes and jam, set aside and reheat in the microwave or pan if needed
Finally, assemble the crepes: Take a crepe and stuff it with a few spoons of spinach and mushroom mixture, top with a little goat cheese, and roll up. Drizzle with the tomato jam and EAT!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/spinach-mushroom-crepes-balsamic-tomato-jam/