I open the door, look inside, close the door. Turn and face the cabinets, I don't open them, I know whats inside. I am waiting for a spark. I open the fridge again, look around, close the door. Nothing, no spark. Then, (ding) it hits me, Dinner Crepe. I haven't had crepes since France.
This turned out so much better than I had expected. I like that when that happens! We had swiss chard, and potatoes, and I have been craving pancakes. Quick search online gave me the inspiration and away we go.
A mixture of Chard, potatoes, parsnips, and cheese stuffed inside savory crepes and topped with a mushroom cheese sauce. oh em Gee!
What I used - Stuffing:
All but Chard leaves and cheese into pan and cooked until almost soft, 10 min ish. Added a little water for steam and then the chard leaves. cook again until the leaves wilted. Then I added the cheese turned the heat to almost off, and covered.
What I used - Cream sauce:
Into a pot, goes the soup, just enough milk to loosen, just to a creamy / gravy like smoothness. Once mixed, added cheese and heated up until melted and creamy.
What I used - Crepes:
Beat all items in a bowl. Then heated up the good old cast iron pan to medium high, oiled it, and 2 oz pours of batter and spread it around the pan.
flipped over once bottom was done, just enough to color the top lightly.
Stored the done crepes in a very very low oven to keep warm.
The Aftermath
Stuffed with the warm mixture and drizzled with the cheese sauce (not covered). It was eaten very quickly at the dinner table, a good sign that it was yummy. You should try something like this. And then tell me about it.
This turned out so much better than I had expected. I like that when that happens! We had swiss chard, and potatoes, and I have been craving pancakes. Quick search online gave me the inspiration and away we go.
A mixture of Chard, potatoes, parsnips, and cheese stuffed inside savory crepes and topped with a mushroom cheese sauce. oh em Gee!
- Chard & Potato Stuffed Crepes with Cheesy Mushroom cream sauce.
What I used - Stuffing:
- Potatoes, parsnips - shredded and blanched
- leeks, chard stems, celery, mushrooms - diced
- Swiss Chard - sliced into strips
- Cheddar cheese - shredded
- Chili flakes, oregano, S&P, cumin
All but Chard leaves and cheese into pan and cooked until almost soft, 10 min ish. Added a little water for steam and then the chard leaves. cook again until the leaves wilted. Then I added the cheese turned the heat to almost off, and covered.
What I used - Cream sauce:
- Cream of Mushroom soup (yep, you knew I would have to use that at some point)
- milk
- S&P
- Cheese
Into a pot, goes the soup, just enough milk to loosen, just to a creamy / gravy like smoothness. Once mixed, added cheese and heated up until melted and creamy.
What I used - Crepes:
- Flour, white whole wheat flour, corn meal (I am almost out of all three of these. Had about 3/4 cup of FlourS and filled in with 1/4 cup of corn meal.
- 2 eggs
- 1 cup milk
- 1/2 cup water
- TBS of olive oil
- salt
Beat all items in a bowl. Then heated up the good old cast iron pan to medium high, oiled it, and 2 oz pours of batter and spread it around the pan.
flipped over once bottom was done, just enough to color the top lightly.
Stored the done crepes in a very very low oven to keep warm.
The Aftermath
Stuffed with the warm mixture and drizzled with the cheese sauce (not covered). It was eaten very quickly at the dinner table, a good sign that it was yummy. You should try something like this. And then tell me about it.
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