I made this blog to keep track of all the food I make and so I have an excuse to take pictures of my food. Some of the recipes come from other sites I’ve come across and have some adaptations of my own. The first few posts are sort of things I’ve done before the blog, and I’ll continue to add things as I make them.
These spinach, mushroom, chicken and mozzarella crêpes were an adaptation of this recipe. I didn’t use more than half a clove of garlic, any corn, or basil. Preheat the over to 350°. Chop up the onions, spinach, and mushrooms and cook in a pan with olive oil until onions are clear. In the meantime, cook chicken with a little olive oil until cooked enough to shred. Mix the shredded chicken and vegetables together in a bowl, adding some black pepper to taste.
I followed the rest of the instruction with adding the milk and corn starch to the mixture (remember to water down the corn starch with water). Mixture will eventually turn creamy. When I tasted the filling at this point, I thought it tasted really starchy. This eventually evened out once the crêpes were baked.
For the crêpes, I used a readymade batter called New Hope Mills. I found that it was easier to make thicker crêpes since they hold the stuffing better. After adding the filling to the crêpes, put them tightly in a pan and top with shredded mozzarella (I bought a block of it and shredded it myself).
Bake for about 15-20 minutes.
The crêpes were delicious, but next time I would add a little more of a kick— perhaps the parsley and basil in the original recipe might have fixed that!