Monday, March 28, 2011

Salad as a Meal: Egg Crepes with Mushrooms and Spinach Recipe

"Wonderful feeling, wonderful day..."

As part of my Salad as a Meal challenge, I said I’d be posting a few selected recipes from Patricia’s book, along with step by step pictures and commentary [in bracketed red font] on how I created the dish from my kitchen. So without further ado, may I present…

Egg Crepes with Mushrooms and Spinach

1 SERVING [cookbook gives instructions for 2 servings, so I basically halved everything]
EQUIPMENT: A 10-INCH NONSTICK CREPE PAN [I didn’t have this so I used a regular non-stick pan]; 1 WARMED PLATE

1 teaspoons extra-virgin olive oil

3 large mushrooms, cleaned, trimmed, and thinly sliced [I used shitake mushroom – my favorite kind!]

Fine sea salt [regular salt also works]

4 ounces fresh spinach, stemmed and chopped

Freshly grated nutmeg

1ultra-fresh large eggs, at room temperature [ummmm….I’d usually try to use ultra fresh eggs, as opposed to rotten ones :)]

1 tablespoon minced fresh herbs (such as parsley, thyme, mint, and/or basil)

½ tablespoons freshly grated Parmigiano-Reggiano cheese

Coarse, freshly ground black pepper

Several handfuls of salad greens, tossed with dressing of choice

1. In a large nonstick skillet, heat 1 teaspoon of the oil over moderate heat. Add the mushrooms, season lightly with salt, and cook just until soft, 3 to 4 minutes. With a slotted spoon, transfer the mushrooms to a sieve to drain.
2. Add the spinach and 1 tablespoons of water to the skillet. Cover and cook until wilted, 1 to 2 minutes. Drain the spinach and season with salt and freshly grated nutmeg.
3. Crack each egg into a small bowl. Lightly beat each egg with a fork (not a whisk), just enough to combine the yolk and the white well without incorporating any air bubbles, which might make the crepe dry out. Add 1/2 tablespoon of water to each bowl.
4. Warm the crepe pan for a few seconds over high heat. Add 1/4 teaspoon of the remaining oil and swirl to evenly coat the pan. Add 1 beaten egg, tilting the pan from side to side to evenly coat the bottom. Cook just until the egg is evenly set but still slightly liquid on top, about 1 minute.
5. Remove the pan from the heat. Quickly spoon half the spinach, then half the mushrooms, herbs, and cheese in the center of the egg crepe to form a strip parallel to the pan’s handle.
6. With a fork, carefully fold the crepe over the filling from each side. Tip the pan up against the edge of a warmed plate so that the crepe rolls out browned side up. Season with salt and pepper. Repeat with the remaining ingredients to make a second filled crepe. Serve immediately, with a green salad alongside.
[Ermmmmm….so either my crepe was a bit too thin or my pan a bit too large but my crepe broke and wouldn’t fold over. Upsetting yet, but hey, when life gives you lemons make some lemonade! I ended up making a stir-fry with the egg, mushroom, and spinach which was probably just as delish!]

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