It’s a crepe stack!! It’s layers of peppery crepes sandwiched with romesco sauce, roasted mushrooms, sautéed spinach, and ricotta mixed with mozzarella, eggs and artichokes. I thought it was very tasty…lots of nice flavors together. It looks quite complicated by it’s really not hard to make. You can, of course, alter the fillings that you use, and put anything you like in between the crepes. You could also make this as a lasagna, layering all the fillings between cooked lasagna noodles, if you don’t feel like making the crepes.
Here’s Tom Waits with God’s Away on Business.
1 1/2 cups milk
1 1/4 cups flour
1/2 t salt
2 t rosemary, chopped
Butter, to fry
Whisk together the eggs and milk, and then whisk in the dry ingredients. It should be the consistency of unwhipped heavy cream. If it’s too thick, add a little water. Cover, and let sit for at least half an hour.
To fry…melt a pat of butter in a large frying pan over medium heat. When it’s just starting to brown, put about 1/3 – 1/2 cup of batter in, and swirl the pan around till you have a thin circle of batter. I like to use a pan that’s bigger than the crepes I’m going to make, so that I have room to flip them, and so the edges get nice and crispy. When the top of the crepe seems to have dried out, and has little holes forming in it, slide a spatula under the side and take a peek at the bottom, if it’s brown, flip the crepe. The second side only needs to cook for about 1 minute, the top will puff slightly. Remove to a plate, and fry all the other crepes in the same fashion.
10 oz button mushrooms (just regular white mushrooms)
a few T olive oil
one medium shallot
preheat oven to 425.
cut the mushrooms into chunky pieces. Put in the food processor with the shallot and herbs, and process very briefly till the mushrooms are finely chopped but not pureed. It doesn’t need to be completely even – variation will just give the mushrooms nice texture.
Drizzle olive oil over and mix well. Spread evenly on a baking sheet. Bake in the oven for about 15-20 minutes. Stir frequently.
The mushrooms go through a few stages while they cook. They’ll release their juices, and then they’ll dry up again, and eventually get crispy and caramelized. This is what we’re going for! You don’t want them to be black and charred, but don’t be afraid to let them get quite dark brown. They’ll reduce a lot, too, you might end up with about a cup.
season well with salt and pepper.
RICOTTA & MOZZARELLA
1 cup fresh ricotta
1/2 cup artichoke hearts, drained
4 oz mozzarella, roughly chopped
salt and pepper
Combine everything in the food processor and process until quite smooth
1 T olive oil
1 clove garlic, minced
1 t fresh rosemary
1 t red pepper flakes
4 cups packed baby spinach, chopped
In a large skillet over medium heat, warm the olive oil. Add the garlic and herbs, stir and fry for half a minute. Add the spinach and a few spoonfuls of water and sautée until tender and bright, about five minutes.
Preheat oven to 400.
In a tart pan or on a baking sheet (lightly buttered) place one crepe. Spread a layer of romesco sauce evenly across. Place another crepe on top. Spread a layer of mushrooms across the top. Place another crepe on top of that. Spread a layer of spinach. Place another crepe, spread a layer of ricotta. Keep repeating till you’re out of crepes or out of filling. You can go in any order you like, and make any kind of combination of elements you like.
Bake for about 15 minutes, till it’s hot through and the cheese is melted. Let cool for a few minutes, and then slice in wedges