Spinach Crepe with Salmon and Shitake

Name: Spinach Crepe with Salmon and Shitake
Yield: 8
Ingredients: Spinach Mass; 1 cup whole wheat flour; 1 cup skim milk; 1/2 cup cooked spinach, chopped; 2 eggs; 1 tablespoon unsalted butter; 1 teaspoon salt; Filling; 8 ounces smoked salmon (season with lemon and garlic the night before); 3 cups shiitake mushrooms, sliced; 1 tablespoon unsalted butter; 1 tablespoon olive oil; Lemon, soy sauce, and sake for seasoning

1
Spinach Mass
2
1 cup whole wheat flour
3
1 cup skim milk
4
1/2 cup cooked spinach, chopped
5
2 eggs
6
1 tablespoon unsalted butter
7
1 teaspoon salt
8
Filling
9
8 ounces smoked salmon (season with lemon and garlic the night before)
10
3 cups shiitake mushrooms, sliced
11
1 tablespoon unsalted butter
12
1 tablespoon olive oil
13
Lemon, soy sauce, and sake for seasoning

Ingredients

1
Spinach Mass
2
1 cup whole wheat flour
3
1 cup skim milk
4
1/2 cup cooked spinach, chopped
5
2 eggs
6
1 tablespoon unsalted butter
7
1 teaspoon salt
8
Filling
9
8 ounces smoked salmon (season with lemon and garlic the night before)
10
3 cups shiitake mushrooms, sliced
11
1 tablespoon unsalted butter
12
1 tablespoon olive oil
13
Lemon, soy sauce, and sake for seasoning

Directions

1
Spinach Mass
2
In a blender, combine spinach and milk
3
Add flour and blend until smooth
4
Fry in medium heat, flipping when edges start to brown
5
Repeat on the other side and reserve
6
Filling
7
Season shiitake with butter, soy sauce, and sake
8
Wrap in aluminum foil and bake for 20 minutes
9
Slice salmon into strips and sauté with olive oil (optional: add onion and bell pepper)
10
Add shiitake and continue cooking
11
Remove from heat and place filling in the center of the spinach mass
12
Fold in four parts
13
Return to skillet and cook each side for one minute.