Italian style crepes also known as manicotti, rolled around fresh sauteed spinach, caramelized wild mushrooms, shallots, and a trinity of cheeses.
Heat oil in sauce pan over medium heat. Add shallots and saute until translucent and tender. Add garlic and saute another minute. Add flour and stir to incorporate so no lumps or dry spots remain. Slowly drizzle in milk, whisking constantly. Stir and bring to a bare simmer until thickened. Add cheese and stir. Add tomato sauce and adjust seasoning with salt and pepper. Stir until thickened to buttermilk consistency. Use this versatile sauce for pasta, lasagna, crepes, veggies, etc.
Add liquid ingredients, olive oil, eggs, and salt to blender or food processor. Blend. Add flour and process until completely blended with no lumps or dry spots of flour.
Allow to stand 1/2 hour at room temperature.
Heat a 12" non-stick skillet over medium-low heat and rub with olive oil. Pour about 1/4 cup crepe batter in and rotate pan to spread batter into a circle. After about a minute, flip crepe and cook an additional minute on other side. Remove to a plate and continue until all batter has been used. Fill with sweet or savory fillings.
Makes 6 large crepes.
Heat olive oil in skillet over medium-high heat. Add mushrooms and saute until beginning to caramelize slightly. Add shallots and saute couple of minutes. Add garlic and saute another minute. Add spinach and saute until wilted. Stir in cheeses. Adjust seasoning with salt and pepper. Makes a great filling for crepes or omelets.
Filling for 6 large crepes.
Preheat oven to 375°F. Grease 13"x9" baking dish with olive oil. Fill crepes with mushroom spinach filling. Ladle 1 cup tomato bechamel into bottom of dish. Arrange stuffed crepes in single layer and spread rest of sauce on top. Add sprinkle of cheese to top, if desired.
Bake crepes 25 minutes until sauce is bubbling and slightly golden in spots. Serve warm.