Tuesday was ostensibly a quiet day for us, but they seem to be rebuilding the apartment above us and what a racket, it’s been going on for nearly 3 weeks. Matt figures we should get a month rent free because of all the noise. It really is a pain if you are listening to something and right in the middle they start banging again. You end up missing what people are saying on the radio or TV. Plus some of the bangs are so loud that I jump every time. It really is a pain. They even worked a lot of the holiday weekend just past. It was worse today as we were not doing anything much. I was trying to proof a friend’s book and Matt was just watching football (soccer) on TV.
One thing I have to remember tonight is to begin a 12 hour fast as I have an ultrasound tomorrow morning at 7. I have a tendency to forget and suddenly around 10 or 11 in the evening it occurs to me I should not have been eating.
I love crepes and these look pretty good to me found on WebMD.
Mushroom and Spinach Crepes
WebMD Recipe from EatingWell.com
Try these crepes, filled with spinach and meaty mushrooms topped with crumbled goat cheese, for a light supper with a salad on the side.
1/2 cup whole-wheat flour, preferably white whole-wheat (see Tip)
1/2 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
1/2 cup low-fat milk
2 teaspoons canola oil, or melted butter
1 tablespoon extra-virgin olive oil
12 ounces sliced mixed mushrooms, (about 3 3/4 cups)
2/3 cup thinly sliced shallots
1 teaspoon chopped fresh rosemary, plus more for garnish
1/4 teaspoon salt
5 ounces baby spinach
1/2 cup seltzer water
6 tablespoons crumbled goat cheese
- Process whole-wheat flour, all-purpose flour, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
- Heat oil in a large nonstick skillet over medium heat. Add mushrooms, shallots, rosemary and salt and cook, stirring, until the mushrooms are soft and have released their liquid, about 6 minutes. Stir in spinach a handful at a time and cook until wilted, about 4 minutes. Cover to keep warm.
- Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.
- Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
- Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200°F oven.
- To assemble, place a crepe on a clean cutting board. Spread a generous 1/3 cup of the mushroom filling in the center, leaving a 1- to 2-inch border. Top with 1 tablespoon goat cheese. Fold in the sides to make a square shape, leaving a “window” in the center. Press down on the corners, as necessary, to help keep the crepe folded. Repeat with the remaining crepes and filling. Garnish with rosemary, if desired.
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Have a great day