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Main Course Recipes

Spinach & Wild Mushroom Crepes


For the Savory Extra Virgin Olive Oil Crepes

1 cup       Flour

2 large     Eggs

2 TBSP     INFUSED Mushroom & Sage Olive Oil

1 pinch     Salt

1/2 cup     Milk

1/2 cup     Water

 For the Filling

2 cups       Wild mushrooms, sliced

3 cups       Baby Spinach

2  med       Shallots,  minced

1 clove      Garlic, minced

2 TBSP      INFUSED Wild Mushroom & Sage Olive Oil

1/2 cup      Fontina cheese, grated

1/4 cup      Pecorino cheese, grated

To Taste    Kosher Salt 

To Taste    Black Pepper, freshly ground

For the Sauce

3 TBSP      INFUSED Butter Flavored Olive Oil (or butter)

3 TBSP      Flour

2 cup         milk

1/2 cup     Tomato Sauce

To Taste    Kosher Salt

To Taste    Black Pepper


For the Crepes

Combine the olive oil, eggs, milk, water, and salt.  Add the flour and whisk until completely blended with no lumps or dry spots of flour.    Allow to rest for 1/2 hour at room temperature.

Heat a 12" wide non-stick skillet over medium-low heat, and with additional INFUSED Wild Mushroom & Sage Olive Oil.   Pour 1/4 cup of the batter into pan and rotate the pan to spread the batter in to a circle.   Cook for approximate one minute on each side.   Remove to plate and cover with wax paper.   Continue cooking crepes until all batter has been used.    (Makes 6 large crepes)

 For the filling

Heat the INFUSED Wild Mushroom & Sage Olive Oil in a medium skillet over medium-high heat.  Add the fresh mushrooms and saute until they begin to caramelize slightly. Add the shallots and saute for 2 minutes.  Add the garlic and saute for an additional minute.  Add the spinach and saute until wilted.  Stir in the cheeses.   Season to taste with Salt and Pepper.   

For the Sauce

Heat the INFUSED Butter Olive Oil over medium heat.   Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a bare simmer until thickened.  Add tomato sauce and season to taste with salt and pepper.

Putting the dish together:

Preheat the oven to 375.  Fill the crepes with the spinach filling.  Ladle 1 cup of sauce in the bottom of the dish.  Arrange the stuffed crepes in a single layer over the sauce, and spread the rest of the sauce on top of the crepes.  Add a sprinkle of cheese to the top, if desired.

Bake the crepes for 25 minutes until the sauce is bubbling and slightly golden in spots.  Serve warm.



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