Souffléd spinach and Brie crêpes with artichoke cream sauce, sautéed portobellos and artichoke hearts, fennel fries, and asparagus from From Emeril's Kitchens: Favorite Recipes From Emeril's Restaurants by Emeril Lagasse

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Notes about this recipe

  • kateiscoooking on March 03, 2018

    This was a last minute thing so I made a quick version. I added rosemary to the crepes. Then, the spinach was regular creamed spinach (frozen chopped spinach cooked til dry, 4 oz cream cheese, 1/2 shallot - sautéed in butter, sprinkle of fresh nutmeg and a good glug of cream.) The artichoke sauce was three canned hearts plus some juice about 1/4 c of white wine, 2 ribs of celery, two small leeks and 1/2 a shallot. Sautéed that w/o the juice and wine til translucent then added the liquid and cooked down. Put thru the processor until smooth then added a good glug of cream. Schmeared creamed spinach on the crepes, topped w brie and rolled up. topped w the artichoke sauce and baked 15 min. sautéed sliced cremini's in butter, added lemon juice, soy sauce and a sprinkle of sugar. Once the crepes came out of the oven, served them topped w the mushrooms.

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