Stuffed Crêpes

Ingredients

• 1 1/3 cups milk, room temperature 325 mL
• 1 cup ROBIN HOOD® All-Purpose flour 250 mL
• 3 eggs
• 3 tbsp CRISCO® Oil (Canola or Vegetable) 45 mL
• ¼ tsp salt 1 mL
• ¼ cup CRISCO® Oil (Canola or Vegetable) to grease pan 50 mL

Spinach with Mushroom & Cheese

• 1 tbsp CRISCO® Oil (Canola or Vegetable) 15 mL
• 2 cups sliced mushrooms 500 mL
• ½ cup chopped onions 125 mL
• 1 bunch (5 oz/150 g) fresh spinach leaves
• 1 cup chèvre (goat cheese) 250 mL
• salt and pepper to taste
• Smoked Salmon & Asparagus
• 2 lbs asparagus 1 kg
• 8 oz sliced smoked salmon 250 g
• ½ cup sour cream or crème fraîche 125 mL
• lemon juice to taste

Preparation

1. Mix first 5 ingredients in blender until smooth. Cover batter and chill at least 15 minutes or up to 1 day.
2. Brush 7-inch (18 cm) non-stick frying pan lightly with CRISCO® Oil. Heat over medium heat. Pour 2 tbsp (30 mL) batter into pan and swirl to coat bottom. Cook until edge of crêpe is light brown, about 1 minute.
3. Loosen edges gently with spatula. Carefully turn crêpe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel.
4. Repeat steps 2 to 4 with remaining batter, greasing pan lightly as needed. (Crêpes can be made 1 day ahead. Cover and store in refrigerator.)

Spinach with Mushroom & Cheese

1. Sauté mushrooms and onions in CRISCO® Oil until golden. Add spinach, cook until just wilted. Stir in cheese and add salt and pepper to taste. Spread filling along center of crêpe and roll up.
2. Smoked Salmon & Asparagus Blanche asparagus; drain and set aside. Place 2-3 slices of smoked salmon and 2-3 spears of asparagus along centre of each crêpe. Top with about 1 tbsp (15 mL) sour cream and a squirt of lemon juice. Roll up crêpe.