I had the pleasure of being one of the hosts for my dear friend Diana’s baby shower. Recently, I have been a part of another baby shower which I shared with you here. At the previous baby shower we had a soup bar, traditional games and some great desserts. For this baby shower, Diana wanted more of a social evening for the atendees, so we decided to make dinner together.
I decided the menu, so crepes it would be. Selfishly, I love crepes, and I thought it would be a perfect girly meal. Two salad varieties and two types of crepes seemed about right. I printed out a few recipes, altered them a bit and put everyone to work.
Appetizers of brie, vegetables, fruit, and dips
Mozarella and Tomato Salad with Balsamic Vinaigrette
Fruit and Fut Salad with Mango Dressing
Chicken & Sauteed Spinach Crepes
Mashed Sweet Potatoes
Dessert Crepes: a variety of topping and fillings for sweet crepes (of course lots of Nutella)
Luckily we were in a huge kitchen (not mine) with beautiful bay windows overlooking the valley. There was plenty of room for all the girls to cook and not feel crammed.
It was a beautiful evening full of blessings for the mother-to-be and lots of eating and chatting. I will leave you with a recipe from the evening for the Spinach and Chicken Crepes.
Chicken, Mushroom and Sauteed Spinach Crepes
2 bags of spinach
4 cups cooked chicken shredded or cut into small bite size
2 cup sliced mushrooms
4 tablespoons unsalted butter (for a lighter version you can use more olive oil and less butter)
4 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
2 cup heavy cream (use milk to lighten the sauce)
2 teaspoon freshly ground nutmeg
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
We made two versions of this using the above ingredients. One vegetarian and One with chicken. Using two large skillets. Heat half the butter and oil in each skillet over medium-high heat and add the mushrooms and garlic to each pan(half the garlic in each 3/4 of the mushrooms in the vegetarian pan). Saute the mushrooms for 4-5 minutes. Add the spinach (using 3/4 of the spinach in the vegetarian pan). Cook, turning frequently, until the spinach has wilted down evenly. Toss in the cooked chicken into the non-vegetarian side and cook with spinach until warm.
Add 1 cup of cream to each pan then season with nutmeg, salt and pepper; cook until it reduces a bit, about 5 minutes. Serve immediately wrapped in warm crepes. I use this crepe recipe from Alton Brown.
Serve with Salad and Mashed Sweet Potatoes.