I found myself with a grave dilemma.
I had a tub of mascarpone cheese in the fridge that I had been “saving for something special” which I simply never got around to and now was faced with a looming expiry date! And that stuff isn’t cheap, not that ANY cheese these days cheap! So I had to come up with something to do with it and fast!
But it was just a regular week night, no company was coming, I didn’t feel like making some involved dessert, so WHAT to do??
I decided to go with a savory route and make it into a dinner item. Why not make some spinach crepes and stuff them with some sort of delectable mascarpone filling??
First I whipped up a batch of spinach pancake mix. ( click here ) for Kale pancakes and exchange the kale for spinach and add a little extra liquid so the batter is a bit runnier.
Then put that aside.
Then for the filling heat some oil in a skillet and add:
- 1 medium onion sliced ( or shallots would be nice if you have them)
- 2 cloves minced fresh garlic
- 1 cup sliced mushrooms ( any kind)
- chopped or dried herbs of your choice ( thyme, parsley etc)
- salt & pepper
cook these up till nicely wilted then put aside in a bowl to cool a little, but don’t clean out the skillet because you want to save the flavour for making the crepes.
So once the filling has cooled a little, mix it with about 3/4 of the mascarpone.
Now to the crepes.
In the same skillet, heat some oil and then pour some batter into the pan. You will have to experiment with amounts depending on the size of your pan. Pour the batter in and quickly swirl it around till it covers as much of the bottom of the pan as you can manage.
Let it sit until you see the bubbles or tell tale holes form on top and then it will be time to flip it. Be careful, this is always a high risk procedure!
Once it is done on both sides, transfer to a flat surface, like a baking sheet or cutting board or something. Then pour another pancake.
Once the first one has cool enough to touch, spoon in a few shots of filling to the centre of the crepe and roll it up and then put it in a baking or casserole dish, seam side down.
Repeat till you run out of ingredients.
But before you use up all of the filling, put aside about 1/4 to 1/2 cup of the mixture into a sauce pan, add the remaining mascarpone and about 1/4 cup of milk. Slowly heat these up, stirring frequently till you have a nice topping sauce.
Once you have made all the stuffed crepes put them in the oven ( don’t put on the sauce yet) at 350 degrees for about 15 minutes just to make sure everything is nice and heated again.
Then serve them up with a bit of sauce and some side salad and you’ve got a nice little meal.
Now I’ll admit that I did a bit of a bushwhack job on these because we just wanted to eat, so my sizes were all over the place and my sauce a bit sloppy.
But if done with care, these could actually be quite a fancy dish to be served on a special occasion.