Ingredients

How to make it

  • Wash the spinach and pack into a saucepan while still wet
  • Cover and cook over gentle heat for about 5 minutes until leaves are wilted
  • Drain well, pressing against side of colander to extract as much moisture as possible; allow to cool and chop finely
  • Prepare the crepe batter and stir in spinach; make the crepes and keep warm
  • Take care not to overcook, these will be thicker and more difficult to fold
  • Heat oil in a large frypan and gently saute the shallots and garlic for 3 minutes or until just softened
  • Add the butter and melt to bubbling, then stir in the thyme and mushrooms and cook, stirring about 5 minutes or until brown and tender
  • Stir in the wine and cream and bring to a simmer, heat through until piping hot
  • Season, then fill the crepes with the mixture
  • Garnish with thyme

Reviews & Comments 6

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    " It was excellent "
    phoenixfire65 ate it and said...
    Awesome recipe!! This is one of my all-time favorites, as well as that of my guests. One quick cheat that I've used if you're in a hurry, is using frozen, chopped spinach (about half a bag). Thaw under cold water, squeeze out the moisture and then run a knife over it for a finer chop. If you have someone that isn't a fan of mushrooms, this white wine, cream sauce also works great with a slices of grilled chicken breast or shrimp.
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  • c2max 15 years ago
    That's IT. I just put the picture of your spinach crepes w/mixed mushrooms as my desktop pic on my PC. Saying this sounds/looks fabulous doesn't cover it!

    Thanks! Colleen
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    " It was excellent "
    caramia ate it and said...
    Ohhhhhhhh Pat Im trying this one too:)
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    " It was excellent "
    cookinggood ate it and said...
    This looks wonderful!
    Thanks
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    " It was excellent "
    sparow64 ate it and said...
    Absolutely Fabulous!
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  • divaliscious 15 years ago
    sounds delicious!
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