Cooking with the books: KAF’s Savory Spinach Mushroom filled Whole Wheat Crepes

Cooking with the books: KAF’s Savory Spinach Mushroom filled Whole Wheat Crepes

(This is Post 3 in the series Cooking with the Books.)

I started the “Cooking with the books” series to reacquaint myself with the hoards of cookbooks I have on my bookshelf. And I am so happy that I did.

All the cookbooks that I have bought (new or second hand) have been bought after thoroughly going through their reviews on amazon or other sites. So I knew I have a good collection of cookbooks. But I never took too much advantage of it- always trying recipes on other people’s blogs ( I blame pinterest!) or recipes that I have come up with after eating something I like or one of my mom’s recipes. The cookbooks, as a result, always ended up eating dust.

Ingredients

  • 8 1/2 ounce (2 cups) whole wheat pastry flour
  • 1/2 – 3/4 tsp salt
  • 1 1/2 cups a mix of 2% milk and fat free half n half (see note above)
  • 4 large eggs
  • 2 ounce (1/4 cup) butter, melted but not bubbling hot

Ingredients

  • 1 tbsp olive oil
  • 8 ounces mushrooms, sliced (the recipe calls for 10 ounces)
  • 1/2 large onion (about 1 cup), finely chopped
  • 3 pounds fresh spinach, stemmed and chopped (I used less than 3 pounds and it worked fine- use whatever you have)
  • 2 tbsp butter
  • 1/4 cup whole wheat pastry flour
  • 1 1/2 cups milk ( I used 2%)
  • salt and pepper to taste
  • 2 large eggs (the recipe calls for 3, but since I used less mushroom and spinach I added only 2)
  • 1 tsp garlic powder
  • 1 tsp piri piri
  • a pinch each of oregano, rosemary and thyme
Read the whole recipe on Experiments of a Housewife