Ricotta, Spinach, and Mushroom filled Crepe
Before meeting my husband’s family, I would never have thought to use crepes for dinner. The crepes my mother made were always topped with maple syrup. That’s the Canadian way.
My mother-in-law, who is Argentinian from Italian descent, had different ideas. She would fill crepes with cream of corn, top it with pasta sauce and cheese. My sister-in-law, also Argentinian, would fill them with ricotta like manicotti.
The crepes bring the whole dish to a new level. The slightly sweet flavor of the crepes taste so much better than pasta and they are much easier to fill than manicotti tubes.
You can make this with just ricotta, spinach and herbs, but I like to add onions and mushrooms. I saute them in some butter until they are brown before adding them to the ricotta mix.
I also used fresh herbs in this recipe since I have had some success this summer with my little herb garden on my deck. But feel free to use dry herbs. Just remember 1 tablespoon fresh herbs = 1 tsp dry herbs.
Now this recipe may take a lot of time, but it is worth it. You can make the crepes ahead of time and keep them in an airtight container in the fridge. I made mine the night before. You can also skip the cheesy white sauce, but I wouldn’t. I think it compliments it well.
Ricotta, Spinach, and Mushroom Filled Crepe
by The Sweet Chick
Prep Time: 30-40 minutes
Cook Time: 20-30 minutes
Keywords: bake entree crepes ricotta spinach mushroom
Ingredients (9 filled crepes)
For the crepes
- 1 1/4 cups milk
- 1 cup all purpose flour
- 1 egg
- 1 tsp vegetable oil
- 1/4 tsp baking powder
For the filling
- 1 cup chopped fresh mushrooms ( I used Baby Bella)
- 1 cup chopped onions
- 1 teaspoon butter/margarine
- 3 cups frozen spinach
- 1 container (8 oz.) ricotta cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 1 cup shredded cheese (mozzarella, Italian blend, or Swiss)
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 1 1/2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the red sauce
- 1 jar (24 oz.) pasta sauce (I used Classico marina sauce)
For the cheesy white sauce
- 1 cup milk
- 1 tablespoon cornstarch
- 2 tablespoons butter/margarine
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheese (mozarella, Italian blend, or Swiss)
Instructions
For the crepes
In a blender or with hand mixer, combine all ingredients. Blend until smooth.
Heat a medium sized nonstick skillet with flared sides over medium-high heat.
Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Don’t worry if it is not a perfect circle. They will taste just the same.
Return to heat. Cook about 1 minute or until light brown.
Flip crepe with a spatula and cook the other side for about 30 seconds.
Cool crepe on paper towels. Repeat with remaining batter.
For the filling
Heat a nonstick skillet on medium-high and add butter.
Once butter is melted, add onions and mushrooms. Saute until onions are a light golden brown and mushrooms are soft. Set aside.
In a microwaveable container, place the frozen spinach and place in microwave for 2-3 minutes until fully defrosted. Let is cool off.
Once it is cooled off, using a paper towel or a colander, squeeze out as much water as possible from the spinach.
In a medium sized bowl put in the ricotta, egg, parmesan cheese, and shredded cheese. Mix well. Then add the onions, mushroom, and spinach and mix again.
Next add the basil, thyme, oregano, rosemary, salt and pepper. Mix until everything is well blended.
Take a crepe and fill the middle with about 3 tablespoons of the filling. Roll up the crepe like a tube and place in a 9 x 13 glass Pyrex dish. Repeat with the remaining crepes.
For the red sauce
Set oven for 350º F.
Once all filled crepes are in the dish, pour the entire jar of pasta sauce over the crepes. With the back of a large spoon, spread the sauce evenly over all the crepes. Place uncovered dish in oven and bake for 20-30 minutes or until the sauce starts to bubble.
For the cheesy white sauce
While the crepes are baking, in a small saucepan, combine milk and cornstarch and stir until dissolved. Add butter/margarine, salt and pepper.
Bring to a boil, then simmer on medium heat for 1 minute stirring constantly.
Slowly add shredded cheese and whisk until all cheese is melted and sauce is smooth.
Then remove from heat, cover and set aside.
Once crepes are done baking, serve on a plate and pour a little (or a lot) white sauce over the crepes.
You can add some fresh crushed black pepper or grated parmesan on top. Voila, done. Enjoy!
Note
If you want to use dried herbs, just remember 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
Update : This recipe was featured on Yummly.
Churro Macarons
Who else but me would combine Spanish and French desserts into one tasty treat. Ever since I made my Conversation Heart Macarons, I have been thinking up other crazy macaron flavors. With Cinco de Mayo around the corner, I thought a churro flavor would be appropriate. I’ve made Churro Cupcakes, Churro Crepes, Churro Donuts, Churro Puff Pastry, so why not in a French macaron form. Trust me, you are going to like these.
There are really not a lot of ingredients for these macarons, but they do take a bit of time and patience to make. You have to measure, sift, whip, and let sit 30 minutes before you even put them in the oven. They are not an everyday treat, but are great for special occasions. They can be made ahead of time and kept in the fridge.
Even though it has cinnamon on the inside, I wanted the macaron to have a coat of cinnamon sugar on the outside. To adhere the sugar, I used a simple glaze. For the filling I was going to do just dulce de leche, but it was a little to rich for me, so I had to come up with another idea. I found a recipe for dulce de leche buttercream that worked out well. It is so good, I just wanted to eat it with a spoon. Of course that wasn’t enough. I still wanted the taste of pure dulce de leche in the macaron so I first added a thin coat of dulce de leche, then topped it with some buttercream before smooshing the two macarons together.
Now I know at this point all you want to do is eat one, but again you have to wait. These Churro Macarons need to sit in the fridge at least 24 hours to acquire their delicious flavor. I tried one on the day I made them and they were a bit hard, but by day 2-3 they were just right. The shell was crunchy and full of cinnamon sugar flavor. The inside of the shell was soft and chewy and the filling was amazing. I will say they are on the sweet side, but these are to be savored not chowed down like a pack of cookies. These are perfect with a cup of coffee, espresso, or cappuccino. Each bite is to be eaten slowly and enjoyed thoroughly. I just ate another one while writing this post and it still tastes phenomenal on day 5. These macarons were totally worth the effort.
Churro Macarons
by The Sweet Chick
Prep Time: 2 hours
Cook Time: 10-13 minutes
Keywords: bake dessert snack cinnamon dulce de leche egg whites almond flour Cinco de Mayo macarons French Mexican spring
Ingredients (30 macarons)
For the macaron
- 7 oz. powdered sugar,divided
- 4 oz. almond flour/meal, sifted
- 1/2 teaspoon cinnamon
- 4 large ( 4 oz.) egg whites, room temperature (I used 4 oz. egg whites in a carton)
- 3 1/2 oz. granulated sugar
For the topping
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 3 1/2 teaspoons cinnamon sugar (store bought or homemade)
For the filling
- 1/2 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup + 5 tablespoons dulce de leche
Instructions
For the macaron
Prepare circle templates (1 1/2 inch circle, 1/2 inch apart) and line baking sheets with parchment paper, placing template under parchment.
In a food processor, pulse 1/3 of the powdered sugar and all the almond flour to form a fine powder. Then sift sugar mixture 2 times.
Sift remaining powdered sugar 2 times also. In a large bowl combine almond flour mixture, remaining powdered sugar and cinnamon.
Add egg whites to stand mixer bowl with whisk attachment. Whisk whites on medium speed until foamy. Then gradually add the granulated sugar. Once all sugar is added, scrape down the sides of the bowl. Increase mixer speed to high and whisking until stiff, firm, glossy peaks form.
Next sift the powdered sugar mixture 1/3 at a time over the egg white mixture and carefully fold using a large silicone spatula until mixture is smooth and shiny. Repeat process for the remaining 2/3 of the powdered sugar mixture.
Place the macaron mixture into a piping bag with a round tip ( I used Ateco # 804). With piping tip 1/2 inch above the template , pipe 1 1/2 inch circles onto parchment paper lined baking sheets. Once finished gently tap baking sheet on your work surface to release and air bubbles and help form the “feet” of the macarons.
Let macarons stand at room temperature for 30 minutes. (Go read a book or surf the web.)
During this time, preheat oven to 375°F. Macarons will be ready to bake when they no longer stick to your finger when lightly touched. (Do not forget to remove the template paper before baking.)
When ready, bake the macarons at 375°F for 10-13 minutes (Keep an eye on them so they don’t burn). Rotate baking sheets halfway through to promote consistent baking. Macarons will be ready when they are crisp and firm.
Remove from oven and let cool for 2-3 minutes. Then carefully remove the macarons from parchment paper and place on a wire rack to cool completely.
For the topping
In a small bowl, whisk together the powdered sugar and milk to a thin spreadable consistency.
Brush the tops of each macaron with a light coat of glaze and sprinkle with about an 1/8 teaspoon or less of cinnamon sugar each.
Set aside and let the glaze dry.
For the filling
In a stand mixer, beat the butter until fluffy.
Add the powdered sugar and salt and mix until well combined.
Then add 1/4 cup dulce de leche and mix until fully incorporated. Place the mixture in a piping bag or Ziplock bag with the tip cut off.
Using the remaining dulce de leche, spread on thin layer (about a teaspoon or less) on half the macarons.
Then over that, pipe on a bit of the dulce de leche buttercream.
Place the remaining macarons over the filled ones and carefully sandwich together.
Place macarons in the fridge and wait 24 hours before eating. (I know it’s torture, but you can go lick the bowl of buttercream instead.)
Notes
Macarons can be kept sealed in an airtight container up to 1 week in the fridge.
McCormicks does sell a premade cinnamon sugar mix, but if you want to make your own, you can find my recipe here.
For the dulce de leche, I used Gaucho Ranch brand that I found at World Market. I like it because it is thick.
Macaron recipe adapted from Sur La Table Mango Macarons
Dulce de Leche Buttercream Frosting by Cupcake Project
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