Crepe Ingredients:
I usually cheat and use Williams-Sonoma's "Viva la Crepe" sweet cream crepe mix, but if you run out, use the following crepe recipe:
4 large eggs
2 cups whole milk
1/2 cup heavy whipping cream
4 tablespoons melted butter
2 cups all purpose flour
2 tablespoons sugar
Crepe Directions:
Whisk together eggs, milk, whipping cream, melted butter, and sugar. Once combined, gradually whisk in the 2 cups of flour a little at a time to prevent lumps from forming. Let stand 15-20 minutes while you make the filling.
Filling Ingredients:
2 tables spoons olive oil
1 cup sliced (FRESH - not canned) mushrooms
3 tablespoons butter
2 chicken breasts
4 cups fresh spinach
1 cup beef broth
8 oz cream cheese
2 cups shredded sharp cheddar cheese
sea salt and fresh ground black pepper to taste
Filling Directions:
Cut the chicken breast into 1 inch chunks. Heat the 3 tbsp butter in a saute pan over medium/high heat and saute the chicken chunks. (Do not overcook.) Remove the cooked chicken from the saute pan and shred the chicken on a cutting board.
Heat the 2 tbsp olive oil over medium/high heat and saute the mushrooms for 3-4 minutes, then remove from the heat.
In a medium saucepan, boil the spinach in the beef broth until completely wilted. Stir in the cream cheese and the shredded cheddar cheese over medium heat until well mixed (it helps to cut the cream cheese into small chunks before putting it into the saucepan). Stir in the mushrooms and the shredded chicken. Cook over low heat for 15 minutes, stirring regularly.
Directions for Making Crepes:
What I like about this pan is that it is (a) nonstick and (b) has a flat, wide bottom. I use two of them at a time, which cuts down on the amount of time it takes to cook the crepes.
Heat the crepe pan(s) over medium/high heat. Take a stick of butter and smear it across the faces of the pans to give them a light coating of melted butter. Take a 1/3 cup dry measuring cup and scoop crepe batter into one of the pans. Immediately swirl the pan around before the batter sets so that it covers the entire face of the pan. Do the same in the other pan. Cook for about 45 seconds, and then take a thin, flexible spatula (this is the one I use - best spatula ever invented
http://www.cooking.com/products/shprodde.asp?SKU=160964 )and flip over the crepe, being very careful not to break the crepe apart. (If you tear the crepe, you can fill in the tears once you've flipped it by pouring in a tiny bit of batter in the tear to seal it up.) Cook the other side of the crepe for 30 seconds, then remove from the pan. Recoat the pan with a thin layer of butter and repeat until the batter is gone.
Once the crepes are cooked, take each crepe one at a time and lay it flat on a plate. Take a 1/3 cup dry measuring cup and scoop 1/3 cup of filling into the middle of the crepe in a line down the center. Fold the ends of the crepe over it to cover the filling. (It will look like a burrito that is open at both ends when you're done.) Put two or three of the filled crepes on a plate and serve.