in the kitchen with: jennifer causey

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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.

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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:

Ingredients:

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

directions:

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.

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For mushrooms:

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.

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for crepes:

ingredients:

1 cup whole wheat flour

¼ teaspoon salt

2 eggs

1 teaspoon sugar(optional)

½ cup buttermilk

½ cup water

2 Tbsp. melted unsalted butter

directions:

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.

To combine:

Fill each crepe with pesto, mushrooms and a bit of goat cheese. Roll, eat, and enjoy!

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Helen

I love Jennifer’s work and passion for photography. Such an inspiration!
Love the linens! …and the recipe!

Cornelia HOMEGROWN

Oh crepes, I am so sorry. I love you so. Why do I always forget you? Thank you for the beautiful reminder. Yet ANOTHER reason to have my own chickens. :)

Magchunk

How funny, I was just reading Julie and Julia on the train this morning and read her chapter about crepes. Was thinking I should try making some again soon. Perfect timing!

lemelimelodeval

Yummy, as French I love so much crepes and I have never though about combining spinach with basil.
I’m always surprise to see how white are the eggs in the US.

kristina

I heard on the Splendid Table podcast that the color of the egg (white or brown) depends on the color of the chicken’s EARLOBE! (who knew chickens had ears…much less earlobes!) I live in Italy and just got some white eggs from a farmer not too long ago, but mine are usually brown, too.

Samantha

If you’re going to run recipes, may I suggest you have a way to save them without all the commentary and that the title of the recipe comes before the design sponge credit.

Jax

Just to be picky, a savory “crepe” in which the batter is made of buckwheat or such is actually a galette. I have to give the Bretons credit where credit is due. :)

Maggie

Not only does this recipe look delicious, but the accompanying photos (in true Jen Causey form) are absolutely beautiful!

Kelsey

this sounds soooo good i love all these ingredients! especially goat cheese i want to make it RIGHT NOW! beautiful photography as well!

Jaclyn

I was just thinking the same thing, Samantha. Yes, I think a PDF version of all receipes would be handy for those who want to save/print. Please include the wonderful photos too…
Yum… I have all the ingredients at home right now! Will make it for lunch!

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