Spinach / Sourdough / Buttermilk Crepes

Not everything that goes on in the kitchen gets reported in the blog. The unreported events are not necessarily disasters or even of the ho hum “nothing to write home about” variety, in fact, many dishes that never get written about are very good. Sometimes I just don’t have the time to come up with a sane explanation for the thought process behind an odd combination of ingredients. But then, again, this blog doesn’t claim to be a collection of recipes per se or a series of “how to” recommendations, but rather an assemblage of reports on actual events, successful or not.

Yesterday morning I made crepes for breakfast using scalded spinach blended with sourdough starter, buttermilk, eggs, whole wheat flour and salt. They turned out beautifully.

While the crepes were keeping warm in the low temperature oven I sautéed onion and serrano chili peppers, to which I added sliced mushrooms.

I then added powdered dried mushrooms and fermented bean paste.

spinach crepes

Up until this point everything made reasonable sense. Then, out of the blue, for no particular reason, I added dried cranberries.

I rolled up the mushroom filling in the spinach crepes then wandered further into the weeds by serving them dressed with maple syrup. It took a bite or two to make sense of the seemingly incongruous flavors before realizing the dish wasn’t bad at all.

spinach crepes (7).jpg



5 thoughts on “Spinach / Sourdough / Buttermilk Crepes

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