Spinach And Mushroom Crepes

• 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

1. 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.
2. 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.
3. Meanwhile, preheat the oven to 350u0b0F. Brush the bottom of a 7-inch nonstick skillet with oil. Heat on high heat.
4. 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.
5. 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.
6. Bake for 10-15 mins, until heated through and golden. Serve with salad.

whole wheat flour, flour, milk, eggs, butter, oil, filling, oil, butter, onion, clove garlic, portobello mushrooms, baby spinach, ricotta cheese, feta cheese, mixed spice, tomato pasta sauce, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/35453 (may not work)