...with mushroom and spinach cream cheese filling
After my blueberry cheesecake episode I had about 2 or 3 cups full of cream cheese left. Looking at my record I haven't been doing many savoury eats, I thought I'd give crepes a try. Savoury ones of course, with a nice light yet creamy veggie filling. You could substitute the veggies for chicken if you feel like it.
After my blueberry cheesecake episode I had about 2 or 3 cups full of cream cheese left. Looking at my record I haven't been doing many savoury eats, I thought I'd give crepes a try. Savoury ones of course, with a nice light yet creamy veggie filling. You could substitute the veggies for chicken if you feel like it.
Ingredients for Crepes:
This makes about 4 average sized crepes
1/2 cup flour (I used 1/4 cup all purpose flour or maida and 1/4 cup of whole wheat flour)
3/4 cup milk
1 egg
1 tb sp oil
a pinch of salt
Method:
Mix all the ingredients in a and let it rest in the fridge while you make the filling.
Once the filling is ready get the batter out of the fridge and pour one ladel onto a hot nonstick pan. Immedietely swirl it around to let the batter spread. Do not be bothered about the shape :)
Once the top seems dry, in about 1 minute, flip it and let the other side cook till there are a few brown blisters.
Filling:
1 cup cream cheese (hung curd)
1 cup spinach
1/2 cup sliced mushrooms
1 tsp butter
salt and pepper for seasoning
Bring the cream cheese to room temperature. Saute the spinach in 1 tsp butter and keep aside. Saute the mushrooms in 1 tsp butter and keep aside. Now spread the cream cheese on half of a crepe and top it with the mushrooms and spinach. Fold the other half over the filling and pop it into the microwave for about 20 seconds. This is just because it tastes much better when served hot.
This can be served for breakfast, lunch or dinner. It's quite filling and I pretty much loved it. It definitely beats a bread and jam sandwich or cornflakes for that matter. ;-)
This makes about 4 average sized crepes
1/2 cup flour (I used 1/4 cup all purpose flour or maida and 1/4 cup of whole wheat flour)
3/4 cup milk
1 egg
1 tb sp oil
a pinch of salt
Method:
Mix all the ingredients in a and let it rest in the fridge while you make the filling.
Once the filling is ready get the batter out of the fridge and pour one ladel onto a hot nonstick pan. Immedietely swirl it around to let the batter spread. Do not be bothered about the shape :)
Once the top seems dry, in about 1 minute, flip it and let the other side cook till there are a few brown blisters.
Filling:
1 cup cream cheese (hung curd)
1 cup spinach
1/2 cup sliced mushrooms
1 tsp butter
salt and pepper for seasoning
Bring the cream cheese to room temperature. Saute the spinach in 1 tsp butter and keep aside. Saute the mushrooms in 1 tsp butter and keep aside. Now spread the cream cheese on half of a crepe and top it with the mushrooms and spinach. Fold the other half over the filling and pop it into the microwave for about 20 seconds. This is just because it tastes much better when served hot.
This can be served for breakfast, lunch or dinner. It's quite filling and I pretty much loved it. It definitely beats a bread and jam sandwich or cornflakes for that matter. ;-)
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