Spinach and Mushroom Buckwheat Crepes
From chefmeow 17 years ago
- 15 minutes to make
- Serves 4
These are absolutely amazing and so high in the taste department. My good friend Mona who owns a bed and breakfast in East Texas serves these at her place and they are always so popular and one recipe she will hand out with pride. Read more Her own concoction. Enjoy See less
Ingredients
- 8 buckwheat crepes shopping list
- 2 tablespoons olive oil shopping list
- 1/2 yellow onion chopped shopping list
- 2 garlic cloves minced shopping list
- 1/2 pound mushrooms sliced shopping list
- 1 large bunch spinach roughly chopped shopping list
- 1/2 teaspoon dried marjoram shopping list
- 1 cup small curd cottage cheese shopping list
- 1/4 pound gruyere cheese grated shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1 tablespoon butter melted shopping list
How to make it
- Preheat oven to 350.
- In large frying pan sauté onion and garlic in oil over medium heat until soft.
- Add mushrooms and sauté until they begin to get limp.
- Add spinach and sauté 1 minute or until it begins to wilt.
- Cover with lid and steam 3 minutes then remove lid and sauté until mixture is almost dry.
- Stir in marjoram then set aside to cool 10 minutes.
- Stir in cottage cheese and 1 cup Gruyere then spread 1/3 cup mixture over half of each crepe.
- Roll up and place in greased baking dish and brush with butter.
- Sprinkle with remaining Gruyere then bake 15 minutes then serve immediately.
People Who Like This Dish 1
- cookingguru Dayton, OH
- chefmeow Garland, TX
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