Spinach-Mushroom Crepes

• 4 eggs
• 1 1/3 cups milk
• 2 tablespoons vegetable oil, plus extra for wiping pan
• 1 cup flour
• 1 small onion
• 8 ounces mushrooms
• 2 tablespoons butter
• 1 pound frozen chopped spinach, thawed and drained (see Cooking 101, below), or 2 pounds fresh spinach
• 1 cup grated Parmesan cheese
• 1/2 cup sour cream
• Salt and pepper

1. Crack the eggs into a blender and pulse a few times to beat them a bit.
2. Add the milk, oil, and flour and blend until smooth.
3. Heat an 8-inch nonstick skillet over medium heat.
4. Place a small amount of oil on a paper towel and rub it over the surface of the pan.
5. (You only need a tiny bit of oil; if you use more, the crepes take much longer to cook and get greasy.)
6. Pour in 1/4 cup of the crepe batter and quickly swirl and tip the pan, rolling the batter around until it covers the entire bottom of the pan.
7. Cook for 2 minutes, or until the crepe is set in the center.
8. With a rubber spatula, loosen the edges of the crepe and flip it over.
9. Cook for 1 minute, then remove from the pan.
10. Repeat the process with the remaining batter, oiling the pan before making each crepe.
11. Stack the cooked crepes on top of each other and gently pull them apart when youre ready to use them, or stack them separated by pieces of wax paper to keep them from sticking together.
12. Peel the onion and cut into 1/4-inch pieces.
13. Cut the ends off the mushroom stems, discard, and cut the mushrooms into thin slices.
14. Place the butter in a large skillet over medium-high heat.
15. Add the onion and mushrooms and cook, stirring frequently, for 10 to 12 minutes, or until the onions are translucent and the mushrooms are soft.
16. Add the spinach and cook, stirring frequently, for 5 minutes, or until the mixture is hot and most of the liquid has evaporated.
17. Add the Parmesan and sour cream and cook, stirring occasionally, for 2 to 3 minutes, or until the filling is warm and well combined.
18. Season with salt and pepper.
19. Place a crepe in the center of each plate.
20. Spoon about 1/3 cup of the spinach mixture down the center of each crepe and fold in the sides to form a roll.
21. Gently roll the crepe over so the seam side is down, then continue filling and folding the crepes until there are 3 rolled crepes on each plate.
22. Spoon any extra spinach mixture over the crepes and serve immediately.
23. To thaw frozen spinach, let the spinach sit at room temperature for about 30 minutes, or until thawed.
24. (Alternatively, if you have a microwave, place the spinach in a microwave-safe bowl and cook on high heat for 3 minutes, or until thawed.)
25. Drain the spinach in a strainer, pressing it with the back of a spoon to remove any excess water.

eggs, milk, vegetable oil, flour, onion, mushrooms, butter, spinach, parmesan cheese, sour cream, salt

Taken from www.epicurious.com/recipes/food/views/spinach-mushroom-crepes-383086 (may not work)