Vegetarian Crepes with Mushrooms, Spinach and Tomato Sauce

Vegetarian Crepes with Mushrooms, Spinach and Tomato Sauce

by Ashley
(Pittsboro, NC, USA)

Hi Rich. Here is our original vegetarian crepe recipe.

We created this recipe Thanksgiving weekend as a departure from the usual holiday fare. It's based on a vegetarian lasagna recipe that I love. It features mushrooms, spinach, and garlic in a savory tomato sauce layered with rich bechamel—the best of France and Italy rolled up in a crepe.

* 6 tbsp of butter
* 6 sun-dried tomatoes, chopped
* 1 small onion, chopped
* 1 carrot, chopped
* 3 tbsp of flour
* 2 1/2 cups milk
* 1/2 tsp nutmeg
* Salt and pepper
* 2 tbsp olive oil
* 1 lb. mushrooms, stemmed and sliced
* 1 cup frozen spinach, defrosted and drained
* 3 cloves garlic, chopped
* 1 tbsp dried parsley
* 1 tsp of dried oregano
* 1 tsp of thyme
* 1 tbsp of tomato paste
* 2 1/2 cups of crushed tomatoes
* 1 1/2 cups of shredded mozzarella
* 8 basic crepes*

Make the bechamel sauce. Heat 5 tbsp butter in a medium skillet over medium heat. Add onions and carrots. Cook 5 minutes. Whisk in flour and cook 2 minutes. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking, until sauce thickens, 10-15 minutes. Add nutmeg, and season with salt and pepper.

Heat olive oil and remaining butter in a large skillet over medium-high heat. Add mushrooms and cook 10 minutes. Add dried tomatoes, spinach, garlic, parsley, oregano, thyme, and tomato paste. Cook 3 minutes. Add crushed tomatoes. Cook for 8 minutes. Set sauce aside.

Preheat oven to 375 degrees. Lay first crepe on a flat working surface. Spread 1/4 cup tomato-mushroom mixture on crepe. Top with 1/4 cup béchamel. Sprinkle with 1 tablespoon cheese. Roll up. Repeat with remaining crepes. Lay all 8 crepes in an oiled 9" x 13" baking dish. Top crepes with the remaining tomato sauce and cheese. Bake until cheese melts, about 10-15 minutes.

Yield: 4 servings, 2 crepes each

Thanks and take care!
Ashley

*For a recipe for basic crepes, please visit our friends at: World of Crepes

Comments for
Vegetarian Crepes with Mushrooms, Spinach and Tomato Sauce

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Jan 12, 2010
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Thank you
by: Anonymous

Hi Ashley:

Thank you for being so very kind. You are doing an AMAZING public (cooking) service.

Sandy

Jan 08, 2010
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Freezing
by: Ashley

Sandy, thank you for your kind comments. I've not frozen this particular recipe before but since crepes freeze very well and so does vegetarian lasagna (with similar ingredients) I see no reason why you couldn't make this recipe in its entirety and re-heat later. Just add another sprinkle of cheese (and perhaps a little jarred marinara sauce to the top) if looks like it's dried out a bit before re-heating.

Best wishes, and happy eating!
Ashley

Jan 08, 2010
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Do Ahead?
by: Sandy

Hi Ashley:

Thank you for this delicious-sounding recipe. Is there any chance that this will freeze well with ready-filled crepes (for serving at a later date)? I can, of course, freeze the separate components but fully-made would be a huge plus.

Thank you again,

Sandy

Dec 04, 2009
Rating

Thank you! Sounds delicious.
by: Rich from NJR

Hi Ashley,

Thanks so much for the recipe submission. It really sounds delicious...can't wait to try it! We might even put this one as a suggestion for our Christmas menu.

We'll look forward to more scrumptious recipes from World of Crepes!

Rich
Editor/NJR

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