It’s not often that Carolina and I get to spend time together, face to face. These days our friendship consists of a LOT of gchats. Lame.
But, last week we got to spend quality time making lunch…we thought crepes would be a perfect lunch!
They didn’t disappoint! Seriously tasty. We made sweet and savory crepe filling.
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Combine eggs and flour. Add milk, water, salt and butter. Try to get as many lumps out as possible.
Heat a bit of oil in a skillet at medium heat. Add about 1/4 cup of crepe mixture. Cook for about 90 seconds on each side.
Fresh fruit, nutella, whipped cream…you know, all the good stuff! 🙂
1 Package Portabello Mushrooms, chopped
2 Handfuls of Spinach, chopped (about 4 cups)
2 Shallots, finely chopped
1 Garlic Clove, minced
1/4 TSP Pepper
1/4 TSP Salt
1/4 TSP Complete Seasoning
1/2 TBS Olive Oil
1 Small Ricotta Package
Handful of Cilantro, finely chopped
In a skillet, heat olive oil; add garlic & shallots & cook for 2-3 minutes until translucent. Add the mushrooms, spinach & seasonings & cook for 3-4 minutes until mushrooms are tender & set aside.
In a bowl, mix the ricotta, cilantro & a dash of salt & pepper. You are now ready to assemble.
On a crepe, spread the cilantro ricotta; top with mushroom/spinach mixture & fold!
Love. Love. Love.