SPINACH-ARTICHOKE CANNELLONI CREPES WITH MUSTARDY CHEESE SAUCE
This melt-in-your-mouth mixture of creamy fontina, spinach, shallots, and artichoke hearts rolled into crepes and smothered in a bubbling mustard cheese sauce is a must-make dinner.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375°, with rack in upper-middle position. Heat oil in a large skillet over medium-high. Add shallots, artichokes, and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown in places, 5 to 7 minutes. Add spinach, a handful at a time, until all spinach is wilted and tender and any excess moisture has evaporated; season with salt and pepper and transfer to a bowl to cool.
- Meanwhile, melt butter in a small saucepan over medium-high. Whisk in flour and simmer until mixture darkens slightly and smells nutty, about 1 minute. Whisk in milk and bring to a vigorous simmer. Continue to simmer, stirring frequently, until mixture is just thick enough to coat the back of a wooden spoon with a thin film, 1 to 2 minutes; remove from heat. Stir in cheese and mustard until smooth; season with salt and pepper.
- Fold 3/4 cup cheese sauce into spinach mixture. Working one at a time, spoon 1/3 cup spinach-cheese mixture into the center of a crepe. Lift edge nearest you up and over filling, then fold in sides and roll up like a burrito to make a 2-by-4-inch rectangular package. Transfer to an 8-by-8-inch baking dish and repeat with remaining crepe and spinach-cheese mixture. Pour remaining cheese sauce evenly over filled crepes in baking dish. Cover dish tightly with parchment-lined foil.
- Bake on center rack 15 minutes. Remove parchment-lined foil and switch oven to broil. Continue cooking until cheese sauce bubbles and browns in places and crepes are warmed through, 2 to 3 minutes more. Serve immediately.
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BAJARI Gammer
[email protected]These crepes sound like a great way to impress your guests at your next dinner party.
johana muriuki
[email protected]I'm not sure about the combination of spinach, artichoke, and cheese. It sounds like it might be a bit too rich for my taste.
Amdjade Aouni
[email protected]These crepes look delicious! I can't wait to try them.
Suleman Mirza
[email protected]I'm not sure I would make these crepes again. They were a lot of work and the flavor wasn't anything special.
priyantha pushpakumara
[email protected]The mustardy cheese sauce was a bit too spicy for my taste, but I think it would be perfect for people who like a little kick.
Ragu Sankeetha
[email protected]I would definitely make these crepes again for a special occasion.
Abass Yare
[email protected]These crepes were a great way to use up leftover spinach and artichoke dip.
Fareed Qureshi
[email protected]I'm not a huge fan of spinach, but I loved these crepes! The artichoke and cheese flavors really shone through.
Tamar Lawson
[email protected]This dish was a bit more time-consuming to make than I expected, but it was worth it. The crepes were a little tricky to make, but the end result was delicious.
Nawabwarrich
[email protected]I followed the recipe exactly and the crepes turned out perfectly. They were light and fluffy, and held the filling well. The filling was also delicious, with a great balance of spinach, artichoke, and cheese.
nickyjay cuellar
[email protected]These spinach artichoke cannelloni crepes were a hit at my dinner party! The combination of flavors and textures was perfect, and the mustardy cheese sauce added a unique and delicious touch. I will definitely be making this dish again.