tomato and spinach crepes and mushroom soup

last night, i began a highly anticipated project which started in france via film, food, and imagination. these two recipes were the perfect compliment to each other and i paired them with a pinot noir. light, easy, and delicious. happy tasting!

courtesy of: missi
serves: 4

crepes:
- 1c flour
- 1/2c milk
- 1/2c water
- 2 eggs
- 1/4tsp salt
- 2tbsp butter, melted

1. with a whisk, combine the eggs and flour in a med sized bowl. gradually add in the milk and water. add the salt and butter and beat until smooth.

2. in a med sized skillet, coated with non-stick spray over med-heat, ladle in the batter (1/4c at a time) and tilt the pan in a circular motion coating the bottom evenly.

3. cook each crepe 2 minutes. loosen with a spatula and continue cooking on the other side until lightly brown.

tomato and spinach filling:
- 2c tomatoes, diced
- 2c baby spinach
- 1 onion, diced and sauteed
- 8oz goat cheese, crumbled

1. assemble crepes: crepe, tomato, spinach, onion, cheese. fold and repeat.

mushroom soup:
- 3/4lbs your favorite mushrooms, chopped
- 1 onion, diced
- 4tsp flour
- 1c stock {beef or vegetable}
- 4tbsp butter
- 1/2 bay leaf
- salt & pepper to taste
- 2c half and half

1. in a soup pot, melt the butter and sautee the mushrooms and onion. add the flour, cook 1 min. add the stock, bay leaf, salt and pepper. simmer 3 minutes and remove the bay leaf.

2. add the half and half, warm through, and serve hot.