RECIPES (cont.)
SPINACH ARTICHOKE & BRIE FILLING____________________________________
(Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)
2 tablespoons olive oil
2 cloves garlic minced
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
optional
1 ounces bag fresh spinach
1 ounces jar marinated artichoke hearts
drained and chopped
1/4 cup parmesan cheese freshly
grated
1 ounce brie wheel sliced into slices
•
Heat a skillet over medium heat and add in 1 tablespoon of olive oil and garlic.
•
Add the salt, pepper and crushed red pepper if using, cook for 2 minutes.
•
Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted.
•
Reduce heat to low and stir in the parmesan cheese, then turn off heat. Remove
from the skillet.
•
Set your Crepe Maker to low-medium setting. Working with one premade crepe at
time lay it flat on the crepe maker.
•
Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Layer
on the spinach and artichoke filling and then top with a few more slices of brie.
•
Fold over the bottom of the crepe and then fold it over again to make a triangle.
Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the
brie is melted through.
•
Repeat with remaining crepes until the brie and filling are gone.
FRESH MUSHROOM FILLING____________________________________________
(Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)
1 Pound fresh mushrooms
¼ Cup butter
½ Teaspoon salt
¼ Teaspoon pepper
½ Teaspoon seasoned salt
2 Cubes beef bouillon
4 Tablespoons dry white wine
1 Cup sour cream
2 Tablespoons minced chives
•
Slice mushrooms and sauté in melted butter in a skillet for about 4 minutes. Add salt,
pepper, seasoned salt, bouillon and wine. Cook over medium heat several minutes.
•
Stir in sour cream and chives. Heat, but do not boil.
•
Spoon about 4 tablespoons mushrooms and sauce onto center of crepes, browned
side out and fold over.
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