Spinach and Mushroom Filled Crêpe

Ingredients

• 750 ml milk (or half mineral water)
• 400 g flour
• 2 tsp salt
• 4 eggs
• oil for frying
• 200 g fresh button mushrooms
• 1 onion
• 1 Garlic clove
• olive oil for sautéing
• 600 g spinach (frozen or fresh)
• Salt
• Pepper
• nutmeg
• 0.5 onion
• 30 g Butter
• 30 g flour
• 50 ml white wine
• 200 ml broth
• 250 ml milk
• Salt
• white pepper
• 100 g grated cheese (e.g., Tilsiter, Greyerzer)
• 0.25 bunch chives

Instructions

1. 1.

   Let the frozen spinach thaw or wash and drain fresh spinach thoroughly.

2. 2.

   For the crêpes whisk the milk with flour until smooth, then gradually add salt and eggs; the batter should be thick—add more milk if needed. Heat a little fat in a crêpe pan and cook thin pancakes until golden brown; set aside.

3. 3.

   Clean and slice the mushrooms. In a pan heat some oil and brown the mushrooms over high heat, remove from the pan and set aside.

4. 4.

   Peel and finely dice the onion and garlic. Heat a bit of oil and sauté the onion with garlic, add the spinach, heat and let it wilt until most liquid evaporates. Season the vegetables well with salt, pepper, and nutmeg.

5. 5.

   Prepare a light sauce for baking: peel and dice an onion, sauté in butter. Dust with flour, deglaze with white wine, then add milk and broth; simmer for about 5 minutes. Adjust seasoning to taste.

6. 6.

   Preheat the oven to 200°C (400°F). Grease a baking dish.

7. 7.

   Lay each pancake on a work surface. Evenly spread drained spinach over the pancakes, roll them up, and arrange them in a brick-like pattern in the baking dish. Distribute mushrooms on top, pour sauce over everything, and sprinkle with cheese. Bake the crêpes for about 15 minutes until golden brown.

8. 8.

   Finely slice chives into small ribbons and sprinkle over the dish before serving.