Spinach And Mushroom Crepes - cooking recipe

Ingredients

None None FOR THE CREPES
1 1/4 cups whole wheat flour
1 cup flour
1 cup milk
4 None eggs
4 tbsp (1/2 stick) butter, melted
1/4 cup oil, for brushing pan
None None FOR THE FILLING
2 tbsp oil
2 tbsp butter
1 None onion, chopped
1 clove garlic, crushed
6 large portobello mushrooms, sliced
6 oz baby spinach
1 cup ricotta cheese
4 oz feta cheese, crumbled
1 tsp mixed spice, such as pumpkin pie spice
1 jar (24 oz) tomato pasta sauce
1 cup grated mozzarella cheese

Preparation

For the crepes, sift flours into a large bowl. Whisk 1 cup cold water, milk and eggs in a medium bowl. Gradually add to flour, whisking until batter is smooth. Stir in melted butter. Set aside, covered, for 20 mins.
For the filling, heat oil and butter in a large skillet on medium heat. Saute onion and garlic for 1-2 mins, until onion is tender. Add mushrooms and cook, stirring, for 3-4 mins, until tender. Add spinach and cook until wilted. Season to taste; set aside to cool. Combine ricotta, feta and mixed spice in a medium bowl. Season to taste.
Meanwhile, preheat the oven to 350\u00b0F. Brush the bottom of a 7-inch nonstick skillet with oil. Heat on high heat.
Add 1/4 cup batter to the hot pan, swirling to cover bottom; pour out any excess. Cook for 1-2 mins, until lightly golden, then turn and cook the other side for 30 seconds. Transfer to a plate. Repeat with remaining batter.
Spoon a layer of ricotta mixture and a layer of mushroom mixture onto each crepe; roll up. Arrange in a single layer in the bottom of an oiled baking dish. Pour pasta sauce over crepes and sprinkle with cheese.
Bake for 10-15 mins, until heated through and golden. Serve with salad.