1 1/2 c. flour
1 tbsp. Epicure's 3 Onion dip mix
2 c. milk
2 eggs
1 1/2 tbsp. oil
salt
Whisk ingredients together. Heat a frying pan with a bit of oil and pour a thin layer of batter in the pan. Swirl it around so that it coats the pan in a nice thin circle. Cook 1-2 minutes per side. Stack crepes on a plate until you are ready to eat.
Filling:
2 onions, sliced
1 c. mushrooms, chopped
2 c. spinach, chopped
4-6 sun-dried tomatoes, sliced
1 c. ricotta cheese
Epicure seasonings (I used SPG and Sun-kissed Tomato)
Sauté onions and mushrooms in a frying pan. Season with SPG (or use salt, pepper, and garlic). Add spinach and continue cooking until spinach wilts. Stir in sun-dried tomatoes and ricotta cheese, and add seasonings if you like.
Béarnaise Sauce (adapted from Ina Garten's recipe)
1/4 c. white wine vinegar
1/4 c. white wine
2 shallots, finely diced
2-3 tsp. Epicure's Fines Herbes
salt & pepper
3 egg yolks
1 c. butter, melted
Put everything except egg yolks and butter into a sauce pan. Bring to a boil and then simmer for a few minutes until reduced to a couple tablespoons. Remove from heat and allow it to cool slightly. Whisk in egg yolks and pour mixture into a blender. Blend for about 30 seconds, then slowly add hot melted butter to the blender and continue blending for about 2 minutes. If it's too thick, add some more wine to thin it out.
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| Next time I make these, I'll assemble the crepes and put them in a baking dish in the oven to keep warm. Then I could pour warm Béarnaise sauce over top just before serving. |
