Sunday, May 1, 2011

Egg Crepes with Spinach and Mushrooms

Decided we wanted something light for dinner after a long week of holiday foods. Happy not to see a brisket or a Turkey for some time. So we opted for salad. I opted, the rest of the family had no choice, I didn't feel so good, let's say I was sick. Sick of cooking! So I popped open my newest cookbook, Salad as a Meal by Patricia Wells and gave a look. I already have about ten things bookmarked. Loved this book, there are pictures, not for every recipe but I didn't mind that, the recipes were interesting and not just what I would think of as a salad. It'll make you think beyond the basic lettuce, tomato, vegetables and dressing.

There is a long list of ingredients at the end and where to buy, but I didn't need to use anything so special for a lot of the recipes, I used what I had in the kitchen. The supermarket eggs from my frig made a delicious crepe and since I didn't have fresh spinach on hand and wasn't running to the store, chopped and frozen worked out fine. I really enjoyed the book, I read them like novels and for me, this one had a lot of easy to make recipes and some pretty interesting ones as well, I might never make them, but widened my horizons as to ingredients and enjoyed seeing something out of our salad comfort zone. Some nice takes on the familiar, and next up to try would be the Cobb Salad, a light Guacamole, and Marinated Artichokes. And there's more!  Sauces, dressing and sides to salads. As well as bread and breadsticks. It's nice to finally have a cookbook in the collection that's not just sitting on the shelf. This one will get lots of use in my kitchen. It already has.






Creamy Lemon Dressing
Source: Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells
> for the original recipe click here <

adapted by There's Always Thyme to Cook
Printable Recipe

2 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt
freshly ground pepper, to taste
1 cup light cream
1 tablespoon Dijon mustard
zest of one lemon

Combine the lemon juice, zest, salt and pepper in a jar or container. Cover with the lid and shake well. Add the cream and mustard. Shake to blend. Taste for seasoning. The dressing can be used immediately. Store the dressing in the refrigerator for up to one week. Shake to blend again before using.

Egg Crepes with Spinach and Mushrooms
Source: Salad as a Meal: Healthy Main-Dish Salads for every Season by Patricia Wells
> for original recipe click here <
adapted by There's Always Thyme to Cook
Printable Recipe

2 teaspoons extra-virgin olive oil
6 large mushrooms, cleaned, trimmed, and thinly sliced
sea salt
8 ounces fresh spinach
Freshly grated nutmeg
2 large eggs, at room temperature
2 teaspoons chopped mixed herbs (fresh parsley and thyme or dried oregano) I used chives
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly grated pepper
Several handfuls of greens, tossed with dressing of choice

In a 10-inch nonstick skillet heat 1 teaspoon of oil over moderate heat. Add the mushrooms, season lightly with salt and pepper, and cook until soft, about 3 to 4 minutes. With a slotted spoon, transfer the mushrooms to a platter to drain. Add the spinach to the skillet with 2 tablespoons of water. Cover and cook until wilted, 1 to 2 minutes. Drain the spinach, chop, and season with salt and freshly grated nutmeg. Or you can use frozen chopped spinach, just make sure to squeeze all the water out of it.

Crack each egg into a small bowl. The egg should be lightly beaten with a fork (not a whisk) just enough to combine the yolk and the white well without incorporating air bubbles that might make the crepe dry out. Add 1 tablespoon of water to each bowl.

Warm the crepe pan for a few seconds over high heat. Add 1/2 teaspoon of oil and swirl to evenly coat the pan. Add the egg, tilting the pan from side to side to evenly coat the bottom of the pan. Cook just until the egg is evenly set but still slightly liquid on top, about 1 minute. Remove the pan from the heat. Quickly spoon half the spinach, then half the mushrooms, herbs and cheese in the center of the egg crepe to form a strip parallel to the pan. With a fork, carefully fold the crepe over the filling from each side. Tip the pan up against the edge of a warmed plate so that the crepe rolls out browned side up. Season with salt and pepper. Repeat with remaining egg crepe. Serve immediately.

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Joyfully Retired Cookbook Challenge

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Joining Mary at the Little Red House for Mosaic Monday. Stop by the Little Red House to see more mosaics!







Be sure to check out Kristi loves Books for the May edition of "Whip Up Something New!"



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40 comments:

  1. Lokks and sounds divine - I like light meals esp at night. But for some strange reason, and I can't explain why..I would pay money to watch you make a delicate crepe!!

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  2. This looks really delicious! Sure wish I had that plate sitting in front of me right now - yum!

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  3. Looks yummy! I have to try the nutmeg. got all the ingredients in my frig so am planning to make one later tonight.

    Hehehe, I am glad you book marked a lot of recipes. You are a life saver!

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  4. These looks fabulous. What a healthy meal.

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  5. The Nutmeg must add a wonderful flavor. What a delicious colorful meal!
    ~Judy

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  6. I love everything about this meal... fantastic flavor combinations.

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  7. Not only does this look really good, it's fresh, healthy and no doubt delicious.

    Velva

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  8. I promised my wife something to cook with egg today and I am going to try this. :)

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  9. Gosh, Carol, that really looks lovely. I can't wait to try the lemon dressing and mushrooms with eggs is a favorite. Lo-cal and it would hit the spot for a light dinner!

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  10. My mouth is watering!Love both the dressing and the crepes!Wonderful recipes!Have a nice month,dear Carol!

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  11. That's gorgeous! So colorful and what a nice light meal for post-holiday balance.

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  12. I agree with those above nice light meal.You make look so easy and so yummy.

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  13. You're so much better than I am!!! When I am sick of cooking, it's frozen pizza or take out! :) I thought this cookbook sounded so interesting but oh I don't need another cookbook.

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  14. Definitely looks light and sounds tasty! I'll have to check this book out. I love salads.

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  15. I love eggs and salads ... thanks for the recipes ... my mouth is watering!

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  16. I just saw her on Ina's show! Your dinner looks great and I love the dressing recipe:@)

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  17. Oh, how appetizing this looks! Delicious and pretty!

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  18. Looks delicious Mary and maybe a perfect Sunday night supper!

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  19. This looks so good and I love that sauce!

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  20. I am also sick :) Easter dinner did me in! I can't believe it's Mother's Day already next weekend. I'll be waiting for an invitation otherwise it'll be take out!

    This egg crepe looks wonderful and I need light!

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  21. This sounds like a cookbook for me! I like nothing better than a salad of some sort - especially with summer approaching. Thanks for featuring this book.

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  22. Hi, I'm your newest Follower and these dishes look divine! I'm not such a good crepe maker . . . I've been trying for years! Oh well, I haven't given up . . . when you have a moment please stop by and say hello, we love company and new Followers are always welcome. I've enjoyed my visit today!

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  23. I love it when my cookbooks make it off the shelf as well! This one sounds like a good one!

    Love these crepes...what a deliciously healthy meal!

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  24. Beautiful...and a perfect meal!!!
    Have a beautiful week!!!

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  25. Wow looks lovely! I love the beautiful photo ... thanks for sharing the recipe

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  26. Carol, these sounds better than delicious and they certainly are beautiful. I am always on the look out for new egg recipes and I think I've found one here. I hope you have a great day. Blessings...Mary

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  27. First off, let met tell you how impressed i am that your kids will eat spinach and mushrooms. Neither of my kids will eat either one. This would be a lovely combination of dishes for a shower or sit-down party. Your crepes look magnificent!

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  28. Like Foley said! :)

    People get sick of cooking, but not of eating, go figure! :)

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  29. You were the winner of April's Whip Up Something New challenge. Will you please email me at michellekaeowens (at) gmail (dot) com with your address so I can get this in the mail to you? Thanks and congrats!

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  30. I love all of the flavours in this meal. I can never turn anything with spinach down. Everything seem to mix well together. Great job Carol.

    Have a great week ahead.

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  31. @Michelle, thank you so much!

    Thank you all for the nice comments, I appreciate it :)

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  32. Mushrooms and eggs are such a great combo! I think that this would taste great with some fresh shiitake mushrooms... garnish with enoki for a super fancy look!
    - Brittany

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  33. I am on a serious diet so salads will make up a lot of meals for me from now on. Eggs are very filling and the addition of mushrooms and spinach make them so savory that no cheese is needed.

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  34. Beautiful! I love spinach and mushrooms together. I just with mushrooms didn't hurt my stomach. :( I can eat them like there's no tomorrow, but a few hours later I'm in pain. It's not fair! But I could substitute another vegetable! :)

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  35. Carol, that looks delicious!

    Between the appetizing title and equally appetizing photo, it'd be a shame not to replicate this simple and colorful dish.

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  36. I use a lot of ground nutmeg in my cooking and I think it gives a beautiful flavor in the dishes I make. This one looks very light and tasty!

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  37. Spinach and mushroom sound great together...and I love the lemon sauce. Hope you are having a great week Carol :-)

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  38. Love this high energy meal - all protein, healthy fats and veggies!

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  39. This sounds so terrific. Thanks for posting it to What's On the Menu Wednesday:)

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  40. Thanks for linking to whip up something new. I thought I commented here when you first linked, but I guess not. Sorry about that. I did check it out right away, though. It looks so delicious. The photo is lovely. I'm always looking for new ways to use eggs so this recipe will be great! Thanks for sharing.

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Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

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