Crepes are one of my favorite dishes to make for breakfast and dinner. They are super easy to throw together (this recipe makes it even easier to avoid the dreaded batter clumps) and you can stuff them with virtually anything. You also get the satisfaction of eating carbs without quite as much flour intake as bread, pancakes or waffles. Today’s recipe is mushroom spinach ricotta crepes served with a dijon cream sauce. If you haven’t noticed already, I love ricotta. My favorite brand is actually the Trader Joe’s brand. If you’ve never tried their ricotta, it will change totally rock your world and perhaps change your mind about ricotta if you weren’t a fan already. Unlike other brands, TJ’s brand is flavorful and good enough to eat on its own, or at least with crackers or a slice of bread. So you can imagine how it tastes in crepes, pizza or pasta. Also, don’t be fooled into thinking that these crepes aren’t filling. I was stuffed after one and my guy after two.
MUSHROOM SPINACH RICOTTA CREPES W. DIJON CREAM
Yield: ~6 servings
2 T butter
4 garlic cloves, minced
24 oz white mushrooms
12 c fresh spinach, packed
6 T ricotta cheese
1 c heavy whipping cream
2 T dijon mustard
Salt + Pepper, to taste
Prepare crepes according to directions in link above.
In a skillet, melt butter and saute garlic until aromatic and lightly golden. Remove garlic and place in bowl. Using same skillet, saute mushrooms until juices are released and mushrooms begin to change color. Add spinach over top mushrooms in batches, allowing spinach to wilt before adding the next batch. Once mushrooms are cooked and all of the spinach is wilted, turn off heat and add garlic back in. Mix.
Evenly distribute mushroom/spinach mixture among crepes. Top with 1 T ricotta per crepe. Spread evenly across crepe and roll each crepes.
In a small saucepan, combine cream and dijon mustard and heat until just boiling. Turn off heat and add in salt and pepper. Serve crepes with dijon cream.