CREPES WITH SPINACH AND MUSHROOM CORN STUFFING My Recipebox:




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Author sthumma Servings 0 persons
Published April 12, 2013 Cooking Time (mins)
Main Ingredient Other Preparation Time mins

Description

Recipe of CREPES WITH SPINACH AND MUSHROOM CORN STUFFING

Ingredient Name Quantity Unit
CHOPPED MUSHROOMS  1 Cup
CHOPPED ONIONS  1 Cup
GARLIC  1 Teaspoons
OLIVE OIL  2 Tablespoons
SALT   To Taste
MILK  1 Cup
EGG  1 Numbers
WHEAT FLOUR  1 Tablespoons
ALL PURPOSE FLOUR  2 Cup
SPINACH  1 Cup
CORNS  1 Cup
NUT MEG  1 Pinch

Directions
MAKE A BATTER FOR THE PANCAKE: Take some all purpose and whole white flour mix both of them in a bowl, And then make a batter by making a mixture of egg, milk, salt, and then whisk it, to avoid lumps always add liquid to the solid. To make the pancake, the pan shouldnÔÇÖt be too hot, so that the batter can spread easily, pour the batter into the pan and rotate and take it out on a plate sprinkle some corn flour, so that pan cake doesnÔÇÖt stick, remove the pan cake from the pan and transfer into the plate. Sprinkle some more flour on the pancake, so that when we put another pancake on it they will not stick together. TO MAKE A STUFFING Take some oil in a hot pan add chopped garlic, onions, add pinch of salt and chopped mushrooms and corn, let it cook for 3 to 4 minutes, add nutmeg powder, spinach, some pepper powder and mix it, once the mixture is all cooked and soft switched off the flame, and transfer the spinach mixture in to the crepes and fold it in a triangle shape. Take a serving plate spread some chunky tomato sauce on it transfer the crepes on to the sauce put some pour a thin layer of cheese sauce on the top sprinkle some grated cheese and some parsley, put the plate into a salamander. Once it gets nice pudding on top, remove it from the salamander.
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