Mushroom, Basil & Egg Crepe Squares

These crepes seem to be my go-to for weekend brunch.  I usually take a look in the fridge at what's left from the week & try to work with it. This recipe incorporates the mushroom mixture from these delicious appetizers plus a basic crepe.

See more photos & the recipe after the jump!

Get the crepe recipe here.

Crepe filling Ingredients:

• 3 baby leeks, cleaned & chopped
• 1 cup baby portobello mushrooms, chopped
• 1 cup shitake mushrooms, chopped
• 3 cloves garlic, diced
• 1 cup baby spinach
• 1/4 cup fresh basil, chopped
• parmesan cheese, shave with vegetable peeler
• 2 tablespoons olive oil
• 4 organic eggs
• salt
• pepper

Make it!

1. Pre-heat your oven to 350.
2. Heat olive oil in a saute pan.  Add chopped leeks & season with salt & pepper. Cook for 3 minutes.
3. Add chopped mushrooms & cook for 5 more minutes.
4. Add garlic & season with salt & pepper. Cook for about 3 minutes or until garlic has softened & slightly browned. Turn the heat off.
5. Add spinach & wilt it by stirring it into the mixture.
6. To compose each crepe line a baking sheet with parchment paper. Lay four crepes on the parchment.
7. Place a spoonful of mushroom mixture in the center of each crepe.
8. Drop an egg on top of each mushroom covered crepe. Season with salt & pepper.
9. Fold the edges in to make a square.
10. Bake for 15-20 minutes or until the egg whites are opaque & cooked through.
11. With a spatula, place each crepe on a place.
12. Top each crepe with a couple curls of cheese (shave your block of Parmesan with a veggie peeler).  Sprinkle with additional chopped basil.
13. Serve hot or at room temperature.