-
1
To make Crepas: Whisk together eggs, salt, and 1 cup water in bowl.
-
2
Whisk in flour.
-
3
Coat nonstick skillet with cooking spray, and heat over medium heat.
-
4
Swirl 1/4 cup batter in skillet to coat bottom.
-
5
Cook 2 to 3 minutes.
-
6
Flip, and cook 1 minute more.
-
7
Transfer to paper-towel-lined plate.
-
8
Repeat with remaining batter, placed paper towel between each Crepa to prevent sticking.
-
9
Set aside.
-
10
To make Filling: Combine 2 Tbs.
-
11
oil, cumin, and oregano in bowl; add mushrooms, and toss to coat.
-
12
Heat skillet over high heat.
-
13
Cook mushrooms 7 to 10 minutes, or until soft.
-
14
Cool, and slice each mushroom into 5 strips.
-
15
Heat 1 Tbs.
-
16
oil in skillet over medium heat.
-
17
Add onion, and saute 4 minutes.
-
18
Add garlic, tomatoes, and spinach.
-
19
Cooked 5 minutes, or until liquid is absorbed.
-
20
To make Sauce: melt butter in saucepan over medium heat.
-
21
Whisk in flour, and cook 2 minutes.
-
22
Whisk in milk, cheese, and cilantro.
-
23
Cook 3 to 4 minutes, or until sauce thickens, whisking constantly.
-
24
Stir in nutmeg, season with salt and pepper, if desired.
-
25
To assemble: Preheat oven to 350¯F. Ladle 1/4 cup Sauce in bottom or large glass baking dish.
-
26
Spoon 2 Tbs.
-
27
spinach mixture onto 1 Crepa.
-
28
Top with 1 portobello strip, 1 roasted red pepper strip, and 2 Tbs.
-
29
pepper Jack cheese.
-
30
Roll up, and place seam-side-down in baking dish.
-
31
Repeat with remaining Crepas and Filling, packing Crepas tightly together.
-
32
Top with remaining sauce, and bake 15 minutes.
-
33
Garnish with avocado and green onions.
