Spinach & Wild Mushroom Crepes

For the Filling

For the Sauce

Directions:

For the Crepes:

Combine the 2 TBSP  INFUSED Wild Mushroom & Sage 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 half an 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 Flavored 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 simmer until thickened. Add tomato sauce. 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.