Savory Stuffed Crepes
This fall I found a recipe for gluten free crepes that I wanted to try. It involved getting a crepe maker, and I wasn't too sure about the jusitfiability of spending $$ on yet another niche gadget that I might or might not use more than once, so I did what anyone would do: I put it on my Christmas list. Happily, Santa came through.
Last night, I decided to branch out, and HRH has declared the results good, so I'm writing down what I did.
Ingredients:
8 crepes
1/2 stick butter
1/2 pint crimini mushrooms
1/2 cup white wine
1 lb garlic chicken sausage
1 bag baby spinach
1 cup sour cream
1. Cut the skins off the chicken sausage and cut it into small piece and slice the mushrooms
2. Melt the butter in the pan
3. Sautee the mushrooms until they've shrunk and the liquid has evaporated.
4. Add the chicken sausage in and heat through (assuming the chicken was cooked to start with)
5. Add the spinach in and cook until it's wilted
6. Add the white wine in and cook until the liquid has mostly boiled off.
7. Once the wine has cooked down, add the sour cream in and heat but don't boil
8. Spoon about 1/3 cup of goop onto the middle of each crepe and fold it into a little burrito like packet.
Eat. Incandragon was not that hungry, but it was tasty enough that she ate two before declaring herself stuffed. I was ravenous, but they're filling and richly flavored enough that I declared myself stuffed after 2.
HRH and I ate the leftovers tonight, and it tasted totally different. Last night, the major flavor was very stroganoff-y. Tonight the sausage dominated more, and the sweetness of the crepe came through more. HRH nonetheless liked it enough that he made me write down my experiment from last night so that I could do it again.