Spicy Mushroom Stuffed Crepes
By Brooke from The Seasonal Junkie
Spicy walnut, spinach and mushroom stuffed crepes. Now that is a mouthful! However, you definitely will not be complaining while belting out this long winded food title after you make this bad boy for dinner.
Spicy mushroom spinach walnut stuffed crepes are practically perfect. The inspiration for this dish came from one of my favorite soups that I get from one of my favorite restaurants.
They have this mushroom spinach walnut soup and it is to die for. TO DIE FOR. I figured, why not stick this stuff in a crepe. Obviously, everything is better when stuffed in a crepe.
Crepes are so versatile. Whether you are eating crepes for breakfast, lunch, or dinner they are always a hit.
Typically people think sweet when thinking of crepes. But, after you try this spicy mushroom spinach walnut stuffed crepe, you may turn to the savory side.
I just used a very basic recipe, for these crepes. I prefer crepes pretty thin, but you can definitely find recipes that are thicker if you desire.
The unexpected hero in this dish, is the toasted walnuts. By toasting them, a whole other level of flavor is created.
Now that we mention it, I think it is a culinary crime to not toast your nuts (please resist laughter).
Besides that they will ALWAYS be more delicious, toasting your nuts actually keeps them crunchy longer.
Let’s taco bout shrooms
I mean, crepes are pretty much the french taco, right? So it’s applicable.
Anyways, mushrooms are pretty cool actually. In Chinese medicine, they have been used as an natural anti-cancer treatment.
Supplying germanium to the body, mushrooms promote oxygen use in the body. This, in turn fights free radical damage.
They lower inflammation and increase immunity.
Mushrooms also provide Vitamin D, which a lot of adults tend to be deficient in.
Lastly, mushrooms are wonderful for lowering bad cholesterol and raising good cholesterol.
Spicy Mushroom Spinach Walnut Stuffed Crepes
- 2 tbsp, Olive Oil
- 4 cup, Mushrooms, sliced
- 1/3 cup, Toasted Walnuts
- 1/2 White Onion, small diced
- 2 cloves Garlic, minced
- 2 Serrano Chile, minced
- 4 cup, Spinach
- 1 tsp, Dried Oregano
- Optional: 1 tsp, Red Chili Flakes
- Salt and Pepper, To Taste
- Spicy Cream Sauce:
- 4 Toasted New Mexico Dried Chiles
- 2 cup, Heavy Cream
- Lemon Juice, to taste
- Salt and Pepper to taste
- 1 cup, Flour
- 1 cup, milk
- 3 Eggs
- 3/4 cup water
- Pinch of Salt
- 1 tbsp, melted butter
- Cojita Cheese, crumbled
- Cilantro, chopped
1. Spicy Cream Sauce:
In sauce pan, on medium heat add heavy cream and toasted dried chiles bring to a simmer for about 30 minutes.
2. Once simmering, reduce heat to low, It will reduce down and become thicker
3. Add lemon juice, salt, and pepper to taste
4. Pour through a strainer to remove chilli chunks
5. Set Aside and cover to keep warm
6. To prepare filling:
7. Heat olive oil in saute pan, add garlic, chile, Chili flakes, onion, and dried oregano
8. When aromatic add in mushrooms allow to brown on one side and then stir to brown the other side
9. When mushrooms are almost done, add in spinach and cook down, will reduce in size drastically
10. Stir in Toasted walnuts
11. Season with Salt and Pepper to taste
12. Set aside and cover
13. Stuffed crepes:
14 In a blender or food processor, add all crepe ingredients and blend until smooth
15 If you have time, allow to sit up to 15 minutes, this will allow the flour to fully absorb the liquid
16 In a 8-in pan, heat some butter over medium heat and pour batter , be careful to not over pour
17 Tip and rotate pan to spread the batter over the whole pan
18 Allow to cook for about 2 minutes, or until you are able to flip and bottom is golden
19 Once you flip, cook on opposite side for about a minute until golden
20 Stack crepes on top of each other to keep warm
21 To assemble, place filling in crepe
22 Roll up
23 Pour Spicy cream sauce over crepes
24 Top with cilantro and Cojita cheese