Crêpes with Spinach, Mushrooms, and Goat Cheese

After a blogging hiatus (unfortunately fueled by a three-month run of high anxiety), I am back with a recipe that is simple, and comforting.

I promise I could never abandon you -- I love cooking too much for that!

The French culture has mesmerized me from a young age, to the point where I like to think I have a second, tiny French heart. And while I'm still on my journey of becoming fluent in French, I can make a mean crêpe.

That's gotta be some sort of right of passage, right?

What you'll love about these crêpes:

• The flaky edges of the crêpes themselves -- oh mama, that's the stuff! If you don't know what I'm obsessing over, you're in for a spiritual awakening.

• You can feel great yourself because all the vegetables in this dish offset the amount of butter used to make it...right?

• Creamy. Warm. Cheese. -- Enough said.

Don't let yourself be intimidated by the idea of making crêpes; they are SO SIMPLE and you'll feel like a real gourmand when you do it! When in doubt, Youtube tutorials are your friend.

Ever so slightly adapted from this recipe by Epicurious, these Crêpes with Spinach, Mushrooms, and Goat Cheese are hands down the perfect option for ANY meal. That's right; it's that perfect.

I imagine this filling would be awesome tossed over pasta too, but that wouldn't be French now, would it?

Now go forth, enjoy this recipe, and listen to a little Edith Piaf while you make it why don't you?

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Crêpes with Spinach, Mushrooms, and Goat Cheese

(serves 2-3 people, but can be scaled up or down very easily)

The easiest order to prepare everything is to make the crepe batter and set it off to the side, while you make the filling, then keep that warm, as you cook and assemble the crêpes.

Crêpe batter:

1 cup Milk

2 Eggs

3/4 cup Flour, sifted

1/4 tsp Salt

1/2 tsp Sug

1. Put all the ingredients into a blender and blend until smooth. Boom, batter done!

2. Once it's time to cook the crêpes (you'll make one at a time), melt 1/2 T butter over medium heat in a medium-sized pan. After the butter is melted and evenly coating the pan, quickly pour in 1/4 cup of the batter. Tilt and swirl the pan to evenly spread the batter along the bottom of the pan, and then let sit over the heat.

3. There will be slight bubbling, and the edges of the crêpe will start to lift away from the sides of the pan when it's ready to flip, and has become a golden brown color. Once ready, flip the crêpe over with a spatula and lightly brown on the other side. Then slide it onto your plate, spread with 1-2 T of the softened cheese, a few tablespoons of the spinach filling, and then fold as preferred. Voila!

The Filling:

1 T Butter

1/2 cups diced Onion (white or yellow)

1 1/2 cups sliced Mushrooms (I typically use Baby Portobello Mushrooms)

1/2 T freshly minced Garlic

1/2 tsp dried Thyme

2 T Cream

3 T White Wine (I typically use a Chardonnay, but others work too)

3 cups fresh Baby Spinach

Salt + Pepper

4-6 T Goat Cheese, softened

1. Melt the butter in a large pan over medium-high heat, and then add the onion, mushrooms, garlic, thyme, salt, and pepper. Sauté until mushrooms are browned and the onions are translucent.

2. Add the cream and 2 T of the white wine and cook until reduced, and slightly thickened.

3. Add the spinach to the pan, along with the remaining 1 T of the wine and another sprinkling of salt and pepper, cook until the spinach is wilted. It's now ready to layer with the goat cheese, and fill your crêpes! Bon Appetit!

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