Kale & Mushroom Crepes Recipe

Name: Kale & Mushroom Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons Land O Lakes Butter; 1 small (1/2 cup) onion, chopped; 1 teaspoon finely chopped fresh garlic; 6 ounces fresh button mushrooms, quartered; 8 ounces (about 6 cups) kale, ribs and stems removed, coarsely chopped; 1/4 cup all-purpose flour; 2 cups milk; 8 (3/4-ounce) slices Land O Lakes Deli 4 Cheese Italian Blend; 6 pre-made crepes; 1/4 cup seeded chopped tomato; 1 tablespoon chopped fresh parsley

Servings: persons

6 tablespoons Land O Lakes Butter
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
6 ounces fresh button mushrooms, quartered
8 ounces (about 6 cups) kale, ribs and stems removed, coarsely chopped
1/4 cup all-purpose flour
2 cups milk
8 (3/4-ounce) slices Land O Lakes Deli 4 Cheese Italian Blend
6 pre-made crepes
1/4 cup seeded chopped tomato
1 tablespoon chopped fresh parsley

1
Heat oven to 350F.
2
Melt 2 tablespoons butter in 12-inch skillet over medium-high heat until sizzling.
3
Add onion and garlic; cook 3-5 minutes or until softened.
4
Add mushrooms; cook 3-5 minutes or until softened.
5
Add kale; cook, stirring occasionally, 1-2 minutes or until wilted.
6
Place mixture into bowl.
7
Refrigerate about 15 minutes or until cool enough to handle.
8
Melt remaining 4 tablespoons butter in 3-quart saucepan over medium heat until sizzling.
9
Add flour; cook, stirring constantly, 1-2 minutes or until bubbly.
10
Add milk, stirring constantly with whisk, until mixture comes to a boil.
11
Continue cooking 5-8 minutes or until thickened.
12
Remove from heat; stir in cheese.
13
Spray 9-inch square glass baking pan with no-stick cooking spray; set aside.
14
Pour 3/4 cup cheese sauce into pan.
15
Spoon 1/2 cup vegetable mixture onto each crepe; roll up enchilada-style.
16
Arrange crepes over cheese sauce.
17
Pour remaining cheese sauce over crepes.
18
Bake 15-20 minutes or until bubbly around edges.

1106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons Land O Lakes Butter, 1 small (1/2 cup) onion, chopped, 1 teaspoon finely chopped fresh garlic, 6 ounces fresh button mushrooms, quartered, and more.

Yes, Kale & Mushroom Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale & Mushroom Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions