I was turning the pages of Patricia Wells' new cookbook, Salad as a Meal: Healthy Main-Dish Salads for Every Season to choose the next recipe I want to make for the Food Challenge, and noticed a recipe for Egg Crepes With Mushrooms And Spinach. I thought it would be perfect for breakfast as well as for a light lunch, so it is what I am making this sunny Saturday morning.
Paired with a strong espresso and mini muffins, it was divine! Once the spinach and mushrooms were sauteed, it took minutes to prepare—leaving me free time to dwell on the rest of Patricia's new cookbook and dream about my next meal.
Egg Crepes With Mushrooms and Spinach
Equipment: 1 10-inch nonstick crepe pan
2 teaspoons extra-virgin olive oil
6 large mushrooms, cleaned, trimmed, and thinly sliced
Fine sea salt
8 ounces fresh spinach, stemmed and chopped
Freshly grated nutmeg
2 ultra-fresh large eggs, at room temperature
1 tablespoon minced fresh herbs (such as parsley, thyme, mint, and/or basil)
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Coarse, freshly ground black pepper
Several handfuls of salad greens, tossed with dressing of choice
1. In a large nonstick skillet, heat 1 teaspoon of the oil over moderate heat. Add the mushrooms, season lightly with salt, and cook just until soft, 3 to 4 minutes. With a slotted spoon, transfer the mushrooms to a sieve to drain. Add the spinach and 2 tablespoons of water to the skillet. Cover and cook until wilted, 1 to 2 minutes. Drain the spinach and season with salt and freshly grated nutmeg.
2. Crack each egg into its own small bowl. Lightly beat each egg with a fork (not a whisk), just enough to combine the yolk with the white without incorporating any air bubbles, which might make the crepe dry out. Add 1 tablespoon of water to each bowl.
3. Warm the crepe pan for a few seconds over high heat. Add 1/2 teaspoon of the remaining oil and swirl to evenly coat the pan. Add 1 beaten egg, tilting the pan from side to side to evenly coat the bottom. Cook just until the egg is evenly set but still slightly liquid on top, about 1 minute. Remove the pan from the heat. Quickly spoon half the spinach, then half the mushrooms, herbs, and cheese in the center of the egg crepe to form a strip parallel to the pan's handle. With a fork, carefully fold the crepe over the filling from each side. Tip the pan up against the edge of a warmed plate so that the crepe rolls out browned side up. Season with salt and pepper. Repeat with the remaining ingredients to make a second filled crepe. Serve immediately, with a green salad alongside.
The only thing I did differently than Patricia's recipe is that I kept the liquid from sauteing the mushrooms and used that to saute the spinach rather than discard it and add water. I liked the nice deep undertone it gave to the spinach!
Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells