I love it when I am introduced to a photographer’s work which really inspires me. Jennifer Causey, the author of this week’s recipe, has a food portfolio which I find so very nice. It inspires me to find the beauty in the every day. Unintentionally, I think the best word to describe it is simple. I admire her skill of being able to make something so simple seem so grand. This week she offers her recipe for Whole Wheat Crepes with Spinach Pesto, Mushrooms, and Goat Cheese. Once you get the hang of crepe making, you won’t ever stop! Enjoy, Kristina.
About Jennifer: Jennifer Causey is a photographer living in Brooklyn, NY. She loves exploring everyday beauty and small moments. She enjoys photographing food, travel and still life, and in her spare time she photographs her daily breakfasts. Her recent work includes Applique your Way (Chronicle Books) by stylist Kayte Terry. You can find prints of her work at pink olive in Brooklyn.
CLICK HERE for the full recipe after the jump!
Why Jennifer chose this recipe: I have been in love with crepes since visiting Paris this past spring. I thought I would share my favorite take on them.
Whole Wheat Crepes with Spinach Pesto, Mushrooms, and Goat Cheese
For spinach pesto:
1 cup fresh spinach
1 cup fresh basil leaves
½ cup grated parmesan-reggiano or asiago cheese
½ cup chopped walnuts
½ cup extra virgin olive oil
2 medium garlic cloves, minced
In a food processor, combine basil leaves, spinach, and walnuts. Add garlic and combine. Slowly add the olive oil and continue to process. Add grated cheese and blend well. Scrape down the sides of the processor with a rubber spatula to make sure everything is combined.
Choose a cup or 2 your favorite mushroom varieties (I used a combination of chanterelles and morels). Clean mushrooms and chop in half. Sauté in a little olive oil and salt and pepper. Add some of your favorite herbs. I like to add fresh basil and thyme.
While mushrooms are cooking, start crepes.
1 cup whole wheat flour
¼ teaspoon salt
1 teaspoon sugar(optional)
½ cup buttermilk
½ cup water
2 Tbsp. melted unsalted butter
In a large bowl, whisk together flour and eggs. Add buttermilk and water, a little at a time, stirring in between. Add salt and melted butter, whisk until batter is smooth and there are no lumps.
Add a little butter to a 9 inch sauté pan. Heat over medium heat. Pour ¼ cup of batter into center of pan. Lift and tilt pan so batter is evenly distributed around bottom of pan. Cook for about 2 minutes and carefully use spatula to flip over. Cook for an additional 2 minutes, or until crepe is light golden brown. Set aside to fill.
Makes about 8 crepes.
Fill each crepe with pesto, mushrooms and a bit of goat cheese. Roll, eat, and enjoy!