Filled Savory Crêpes

Ingredients

• Savory Crêpes or Buckwheat Crêpes
• Hide ingredients for About 4 cups Creamed Mushrooms or Mushroom Ragout 1 About 4 cups Creamed Mushrooms or Mushroom Ragout (opens in new tab) About 4 cups Creamed Mushrooms or Mushroom Ragout
  • 4 tablespoons butter or olive oil
  • ½ medium onion, finely diced
  • 1 pound mushrooms, thinly sliced
  • 1 cup heavy cream or crème fraîche
  • 2 garlic cloves, minced
  • 1½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 tablespoon chopped parsley

  Sub-recipe steps

  1. Heat in a large skillet over medium heat: 4 tablespoons butter or olive oil
  2. Add and cook, stirring, until translucent, about 5 minutes: ½ medium onion, finely diced
  3. Add: 1 pound mushrooms, thinly sliced
  4. Increase the heat to medium-high and cook, stirring often, until the mushrooms release and then reabsorb their juices, about 5 minutes. Add: 1 cup heavy cream or crème fraîche; 2 garlic cloves, minced; 1½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme; Salt and black pepper to taste
  5. Reduce the heat to medium and simmer until the sauce is slightly thickened. Taste and adjust the seasonings, then stir in: 1 tablespoon chopped parsley
• Hide ingredients for About 4 cups Creamed Spinach 1 About 4 cups Creamed Spinach (opens in new tab) About 4 cups Creamed Spinach
  • 2 tablespoons butter
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 pound spinach (preferably mature), well washed, tough stems trimmed, coarsely chopped
  • ½ cup heavy cream or half-and-half
  • ½ teaspoon salt
  • (4 slices bacon, cooked until crisp and crumbled)

  Sub-recipe steps

  1. Melt in a large skillet over medium heat: 2 tablespoons butter
  2. Add and cook, stirring, until softened, about 5 minutes: 1 small onion, thinly sliced
  3. Add and cook 1 minute more: 2 garlic cloves, minced
  4. Stir in: 3 tablespoons all-purpose flour
  5. Add to the skillet: 1 pound spinach (preferably mature), well washed, tough stems trimmed, coarsely chopped; ½ cup heavy cream or half-and-half; ½ teaspoon salt
  6. Bring to a simmer, cover the skillet, and cook until the spinach is wilted. Uncover and continue to simmer, stirring, until the spinach is cooked and the liquid is thickened. If desired, serve topped with: (Browned Bread Crumbs); (4 slices bacon, cooked until crisp and crumbled); (2 Hard-Boiled Eggs, chopped)
• 20 to 24 slices ham and 10 to 12 slices Swiss cheese or 2 ½ to 3 cups shredded Gruyère or Emmenthaler (10 to 12 ounces)
• 3 tablespoons butter, melted
• ½ cup grated Parmesan (2 ounces)