Saturday morning Pumpkin mentioned that he read an article grape in school, he then began telling me how much he likes my thin pancakes… wait a minute, did he mean crêpes? It seems he inherited Hubster’s crêpe/grape confusion. So saturday afternoon I prepped a batch of my savory crêpe batter and a batch of the sweet crêpe batter.
Hubster and I aren’t a fan of mushrooms, it’s a taste and texture thing. Pumpkin loves them, raw, on pizza, marinated, anyway you can get them… I indulged Pumpkin by making him his own special crêpe… and he loved them! Hubster and I had similar crêpes, swapping in chicken for the mushrooms.
savory crêpes, gouda, milk, flour, fresh ground sea salt, fresh cracked black pepper, button mushrooms, shallot, baby spinach, butter, sparkling wine, paprika
Grate gouda and set aside. Slice mushrooms and mince shallot. In a saucepan over low heat, melt butter and brown shallots. Add mushrooms and sparkling wine, allow to simmer for a few minutes. Mix flour into milk and add to pan. Stir in salt, pepper and paprika and allow sauce to thicken. Add spinach and stir until wilted. Add gouda and stir until melted. Pour filling into warm crêpes, fold over and drizzle with remaining sauce. Sprinkle with paprika and serve hot.
What vegetable do you detest?