Mushroom And Spinach Crepe

📝 Ingredients

• All-purpose flour - 1 cup
• Eggs -2
• Milk - 1 cup
• Water - 1/2 cup
• Melted butter - 3 tablespoons
• 1 tablespoon sugar
• pinch of salt
• white button mushroom - 8 oz. (thinly sliced)
• Butter - 1 tablespoon
• Butter - 1 tablespoon
• Dried oregano - 1 teaspoon
• Dried oregano - 1 teaspoon
• 1 teaspoon chili flakes (optional, adjust as per your taste bud)
• 1 teaspoon chili flakes (optional, adjust as per your taste bud)
• Veg/Chicken bullion - 1 cube
• Veg/Chicken bullion - 1 cube
• All-purpose flour - 1 tablespoon
• All-purpose flour - 1 tablespoon
• Milk - 1 cup
• Milk - 1 cup
• baby spinach
• Baby spinach

👨‍🍳 Instructions

1. 1To prepare the crepes, put all the ingredients in a blender and blend it to a smooth batter. You could also use a mixing bowl and whisk it. The batter should be very smooth without any lumps.
2. 2Let the batter rest for 30 minutes. You could also make the batter in advance and let it rest in the refrigerator overnight.
3. 3To prepare the crepes, place a nonstick pan or a crepe pan on medium heat and rub a little amount of oil or butter on the hot pan using a kitchen towel.
4. 4Depending on the size of your pan, pour just enough batter so you can swirl the pan and spread the batter. Don’t spread the batter using the back of your ladle or spoon as that will ruin the texture of the crepe.
5. 5In less than a minute, the bubbles will start appearing. Once that happens, carefully release the edges of the crepe first and then, flip it over. As the crepes are very thin, you need to take extra care while flipping. Cook for 30 seconds to 1 minute on the other side. Once done, take the crepes off the hot pan into a plate and continue making rest of the crepes.
6. 6Serve it warm with your choice of filling. If you want to store crepes, allow it to first cool down completely. Stack wax paper between the crepes and store it in the refrigerator for up to 3 days. You can reheat it in the microwave for 10 to20 seconds, or on hot skillet.
7. 7To prepare the mushroom spinach filling, place a skillet on medium heat and drop the butter. Once the butter starts to melt, spread it evenly on the pan. Drop the sliced mushroom in an even layer. Resist the urge to toss or turn for at least 5 minutes.
8. 8Then, give it a toss and add the oregano, chili flakes and bouillon cube. Stir and cook for a minute. Sprinkle the all-purpose flour and cook for 1 more minute.
9. 9Pour the milk, stir and let it simmer for 5 minutes.
10. 10Switch off the heat and drop the baby spinach. Toss and turn to mix the baby spinach with the sauce. The heat from the pan will wilt the spinach. At this point, if you want the make the filling saucier, add more milk or water to loosen the consistency.
11. 11Serve it warm with the prepared crepes.