Spinach & Mushroom Crepes with Balsamic Tomato Jam

Spinach & Mushroom Crepes with Balsamic Tomato Jam

Ingredients

• For the Crepes:
• 3 Eggs
• 1 cup wholewheat flour
• 1 cup milk
• ¾ cup water
• 1 tbsp melted butter, plus more for cooking
• ¼ tsp salt
• For the Filling:
• 3 cloves garlic
• 1 small onion
• 2 cups mushrooms, sliced
• 4 cups baby spinach
• ½ tsp dried thyme
• Salt and pepper to season
• ½ cup soft goat cheese, crumbled
• For the Balsamic Jam:
• 6 medium-large tomatoes
• 2 tbsp olive oil
• 1 onion (preferably red), finely chopped
• 2 garlic cloves, minced
• 2 tbsp Celia's Traditional Balsamic Vinegar
• 2 tsp brown sugar

Directions

1. Start by making the jam: place the tomatoes in a large bowl, pour boiling water over the top of the tomatoes, making sure they are fully immersed, and let them sit for 30 seconds to a minute. Carefully drain the tomatoes, and slip the skins off. Dice the flesh, and set aside.
2. Heat olive oil in a small saucepan over medium heat, add the onion and garlic, and cook gently for about 5 minutes until softened.
3. Add the remaining tomato jam ingredients to the saucepan, stir, and simmer uncovered gently for about 40 minutes while you prepare the crepes and the filling. At the end all the liquid should have evaporated, and you will be left with a sticky jam
4. Next prepare the Crepes: Put all the crepe ingredients in the blender, blend to mix, and let the batter stand for about 15 minutes to thicken
5. Melt a small pat of butter in an 8 inch frying pan over medium heat, swirl around so that the pan is evenly greased
6. Pour a little batter into the pan and swirl around so the batter covers the bottom of the pan in a thin layer, cook for roughly a minute until the batter is set and golden brown on one side, flip and cook the second site until golden brown
7. Repeat until all of the batter is used, you should be left with about 12 crepes. Keep crepes warm in a warm oven (or pop them in the microwave to reheat when all of your crepes are ready)
8. Meanwhile, make the spinach and mushroom filling: Heat olive oil in a large sauté pan over medium heat, add the onion and fry for a few minutes until softened, add the garlic and cook for a minute more.
9. Add the sliced mushrooms to the pan and sauté for about 3 minutes, you want them to be cooked but retain a little bite and texture
10. Add thyme and spinach, and allow the spinach to wilt in the pan while gently stirring
11. If the filling is ready long before the crepes and jam, set aside and reheat in the microwave or pan if needed
12. Finally, assemble the crepes: Take a crepe and stuff it with a few spoons of spinach and mushroom mixture, top with a little goat cheese, and roll up. Drizzle with the tomato jam and EAT!