Katie’s request for a recipe with spinach as the main ingredient was the inspiration for these crepes. Plan on making the crepes in advance and the rest of the dish will come together quickly. My taste testers said these were delicious and wanted the recipe right away! Note that any filling would work in crepes.
The spinach in these crepes contains anti-oxidants that help strengthen muscles including the heart and also help prevent hardening of the arteries. Spinach also contains folate which helps developing nervous systems in unborn children, vitamin K which helps in retaining calcium and ultimately may help to prevent osteoporosis, and is an excellent source of protein which is indispensable to every cell of the body. Spinach has been shown to help protect against various types of cancer including bladder, prostate, liver, lung and skin cancer. Spinach also contains glutathione. Glutathione is an amino acid and is essential for handling environmental toxins as it detoxifies carcinogens and helps the body to remove heavy metals such as cadmium, iron and mercury. This helps the metabolism and immune system by removing dead weight.
The mushrooms provide protection to the cardiovascular system, aid in the destruction of cancerous cells and support to the immune system. White button and crimini mushrooms are a source of many minerals, including selenium, copper, potassium, and zinc, and they are also an excellent source of many vitamins from the B-complex group, including the hard to find vitamin B12. This is important information for those eating a whole foods plant-based diet.
Research indicates that thyme exhibits qualities consistent with anti-oxidant activity, anti-fungal and anti-bacterial activity as well as being anti-inflammatory. These tiny leaves pack a powerful punch to benefit ones health!
SPINACH AND MUSHROOM CREPES
Add all ingredients in a blendtec* blender and whirl on smoothie setting (about 25 seconds) Heat a 10 to 12 inch omelet pan or skillet with rounded sides on medium-low heat for 10 minutes. Spray lightly with cooking spray. Pour 1/3 cup of the batter in pan and swirl to evenly cover bottom. Cook crepe until surface is dry and edges begin to brown and curl. Gently slip a spatula under crepe and flip. Cook until lightly browned. Transfer to a plate. Reheat the pan for a few seconds then repeat the steps with the remaining batter. Hold at room temperature until ready to assemble crepes. Makes 14 crepes.
For the sauce:
2 shallots, finely chopped (about 3/4 cup)
3/4 cup white wine, preferably Chardonnay (1 mini bottle)
1 t Himalayan sea salt*
1/4 t freshly ground pepper
3/4 cup water
2 T arrowroot powder
1 container (12 oz.) soy sour cream (Tofutti brand)
In a medium skillet, saute the shallots until just beginning to brown on the edges. Add the wine and the salt and pepper. Bring to a boil and cook briefly. Make a mixture of the water and arrowroot powder and stir into the shallot mixture until thickened. Add the soy sour cream and stir to combine. Remove from heat and set aside.
For the filling:
2 lbs. mushrooms, sliced (I use a blend of crimini and white button varieties)
3 large cloves garlic, minced
2 T fresh thyme leaves, minced
1/2 t Himalayan sea salt*
1 lb. baby spinach leaves
2 T chopped parsley
In a wok or very large skillet saute the mushrooms on high heat, stirring constantly. Drain the mushrooms when they have released some of their juices. Turn the heat to low and add the garlic, thyme and himalayan sea salt. Separately, steam the spinach until slightly wilted and bright in color. Combine the spinach with the mushroom mixture, draining away any extra liquid. Add 1/2 of the sauce to the filling and fold together. And remove from heat. Use the mixture to fill the crepes by laying some of the filling (about 1/4 cup or so) along 1/2 of a crepe and fold the other half over the filling. It should look like a half moon at this point. Then fold the crepe in half again to make a triangle with a rounded edge. Repeat with all remaining crepes and filling. Drizzle with remaining sauce. Garnish with chopped parsley. Keep warm in a 180°F oven until serving if necessary. Makes 14 crepes, serves 6 to 7. ©Janice Moreland http://thekitchentwist.com