Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mushroom and Gruyere Crepes with Spinach Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 439
- Total Fat
- 29 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 78 milligrams
- Sodium
- 1025 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 2 grams
- Sugar
- 14 grams
- Protein
- 17 grams
These mushroom and Gruyère crepes channel the kind of cozy but elegant dish you’d expect to find on a French bistro menu — but they’re easy to pull off at home. Using store-bought plain crepes (just be sure they’re unsweetened) keeps things streamlined, while a deeply browned mushroom filling and creamy Gruyère sauce make the dish feel special. Baked until bubbly, the crepes are hearty enough to stand on their own as a vegetarian main. A simply dressed spinach salad on the side balances the richness and rounds out the meal.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 439
- Total Fat
- 29 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 78 milligrams
- Sodium
- 1025 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 2 grams
- Sugar
- 14 grams
- Protein
- 17 grams
Ingredients
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Directions
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Melt 2 tablespoons butter in a large nonstick skillet over high heat. Add the mushrooms and cook, undisturbed, until browned, 2 minutes. Add the chopped shallot, season with salt and pepper and cook, stirring, until the mushrooms are dry, 5 to 6 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a saucepan over medium-low heat. Whisk in the flour to make a paste. Cook 1 minute, then whisk in the milk. Bring to a simmer and whisk until thickened, 1 to 2 minutes. Whisk in 1/2 cup Gruyère and 2 teaspoons mustard; season with salt and pepper.
- Line a baking sheet with foil and butter the foil. Arrange the crepes on a work surface with the lighter side facing up; fold in half. Mound 1/4 cup mushrooms on 1 side of each, then fold over into wedges. Arrange on the baking sheet, drizzle with the cheese sauce and sprinkle with the remaining Gruyère. Bake until the cheese melts, 4 to 5 minutes. Switch the oven to broil and broil until bubbly, rotating the pan as needed, 1 to 2 minutes.
- Meanwhile, combine the vinegar and sliced shallot in a large bowl; season with salt and pepper. Whisk in the remaining 1 teaspoon mustard and the olive oil. Add the spinach and toss. Serve with the crepes.
