Prep time: 20 min

Cook time: 40 min

Total time: 60 min

adzuki bean crepes with Spinach and Mushroom Sauce
Copyright Recipe © 2014 Woodland Foods

Ingredients

  • 1 Whole Egg

  • 4 Tablespoons Unsalted Butter, melted

  • 4 Tablespoons Organic Adzuki Bean Powder

  • 2/3 Cup Whole Milk

  • 3 Teaspoons Kosher Salt

  • 1/8 Teaspoon Ground Nutmeg

  • 1 1/2 Quarts Spinach Leaves

  • 3 Tablespoons Onion, finely chopped

  • 8 Ounces White Mushrooms, washed, sliced

  • 2 Teaspoons Garlic, finely minced

  • 1/2 Cup Dry White Wine

  • 1 Cup Heavy Cream

  • 1/8 Teaspoon Ground White Pepper

Directions

  1. Melt one tablespoon of butter and whisk together with milk in a small bowl. Whisk in adzuki bean powder until smooth. Whisk in milk, salt, and nutmeg. Allow to rest in refrigerator for half an hour.

  2. In a large skillet, melt two tablespoons of butter on low heat. Add the diced onion, sweat for 3 minutes. Add the washed spinach leaves, and one teaspoon of kosher salt. Saute for 3 minutes until spinach is cooked. Refrigerate.

  3. In a separate skillet, melt another one tablespoon of butter. Add the minced garlic, and sweat for 2 minutes. Add the mushrooms, cook for 2 minutes. Add the white wine, and cook for another 2 minutes. Add the heavy cream, and reduce to sauce consistency for about 10 minutes. Keep aside warm.

  4. Spray a 6 inch tefon pan with pan spray, and heat to medium. Ladle about one and a half liquid ounces into the center, and swirl the pan around to form a thin crepe. Heat for half a minute on each side. Remove onto a piece of parchment sprayed with some pan spray. Repeat with all the batter.

  5. In a small saute pan, heat the cooked spinach until hot. In a microwave or warm oven, heat the crepes. Divide the spinach amongst the crepes, and roll or fold as desired. Plate and spoon a generous amount of mushroom sauce over each.