spinach.

While talking to a friend back home last night, se was making dinner and l trying to focus on talking to me and cook. Needless to say, it was a one-man show, and I adore her to death. I could hear her yummies sizzling in the background and her banter on how the yam fries were being weird.

She got me thinking, and I've realized that I've had a lack of entertainment/how-to posts as of late. After racking my brain, I found the best recipe and fun activity for you and your friends one night.

After one too many romantic infractions and so-so dates, sometimes the best thing to have is an evening in with your friends. Back in January, a friend and decided on yet another impromptu dinner night - she brought the wine and chicken, and we split the cost of some of the other ingredients. Two girls trying to make crepes for dinner? Let the laughter begin.


Luckily, my friend Hayley is an expert crepe-flipper. Using the recipe from Megan and Jill Carle's book, College Vegetarian Cooking, made spinach and mushroom crepes.

Ingredients:
4 eggs
1 1/3 cups of milk
2 tbsp vegetable oil
1 cup flour
1 small onion
8 oz mushrooms (we used about 5-6 big mushrooms)
2 tablespoons of butter
1 pound of frozen, chopped spinach (thawed and drained)
1 cup of Parmesan cheese
1/2 cup sour cream
salt and pepper

1. Decide who will make the crepes and who will make the filling.

2. Crepe Girl: Using a Magic Bullet, crack the eggs into a cup and pulse. Add milk, oil and flour, blend until smooth.

3. Have two pans ready. Use a medium-sized one to make the crepes, first putting a touch of oil in the pan. Pour in about 1/4 of the batter you just made and cook for 2 minutes (or until crepe is set in middle). Use a rubber spatula and flip it over. Cook for 1 minute. If you drop it, make sure to have a glass to wine handy before you swear loudly.

Remove crepe from heat, stacking on top of each other on another plate. Use wax paper in-between to avoid sticking.

4. Filling Girl: Peel and cut onion into 1/4-inch pieces. Cut ends off mushrooms and cut into splices. Cook onion and mushrooms in another pan for 10-12 minutes, or until onions are translucent and mushrooms soft. Remove from pan into a bowl. Set aside.

5. Add spinach to that same pan and cook, stirring frequently for 5 minutes. Add cheese, sour cream and the onion/mushroom mixture and stir occasionally until well mixed.

*We also bought a ready-to-go chicken and cut it up for some more protein in our mixture. Cut up the pieces while the spinach is de-thawing and add it now as well.


6. Place mixture in the middle of a crepe and enjoy!

We ended the evening watching Sex and the City 2, which I hadn't seen nearly a year after it's release! For dessert, take any extra crepes and drizzle with a little lemon juice and a sprinkle of white sugar. Roll up and you have another fabulous treat on hand.

Bon Appetit!