When bad weather (or the forecast of one) keeps you from going to your favorite creperie, whip some up yourself :D. I used my buttermilk pancake and waffle mix to make the crepes. Just follow package directions but increase the quantity of milk/water to get a batter that is runny. The crepes du jour were spinach-mushroom and bananas foster.
1/2 a bunch of spinach- finely chopped
4 baby portobello mushrooms- roughly chopped
A dash of Sriracha sauce and salt to season.
For the sauce:
2 tablespoons of olive oil or butter
1/2 a clove of garlic- finely chopped
1 tablespoon of all purpose flour
1 teaspoon of ground black pepper (or more)
1/4th cup milk
A pinch of all spice and some salt
Procedure: Sautee the mushrooms until they sweat and then brown. Add the chopped spinach, cook until the rawness goes away. Season with salt and Sriracha. Transfer the mixture and use the same pan to make the sauce. The flavor left behind by the mushrooms makes the sauce all the more delicious. Add some olive oil or butter and sautee the chopped garlic add the all spice and pepper. Then add flour, sautee for a few more seconds and then add the milk. Cook until the mixture is thick yet pourable.
To Assemble: I will assume that you know how to make crepes (it is not rocket science). Once the crepe cooks on one side, flip it and add the spinach mixture. Cook it on the other side, fold and top it off with the sauce.
Bananas Foster Crepe:
1 banana- sliced
2 tablespoons butter
4 tablespoons brown sugar
25 ml rum
1 teaspoon vanilla extract
1 teaspoon all spice
some powdered sugar (optional)
Procedure: Add the butter and sugar to a non-stick skillet. Once the butter and sugar start melting, add the bananas and cook for 2 minutes. Add all spice and vanilla extract, mix well. Remove from heat and add the rum. At this point, you can flambee the mixture. I did not. I just returned the pan to heat and waited for the rum to vaporize. Stuff and top your crepes with the mixture. Dust some powdered sugar over the crepes. Enjoy!