Meat And Spinach Crepes Recipe

Name: Meat And Spinach Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 to 16 crepes; 1 (10 or 12 oz.) pkg. frozen chopped spinach, thawed; 1 Tbsp. salad oil; 1 clove garlic, minced or pressed; 1 small onion, chopped; 1/2 lb. lean ground beef; 1/4 lb. bulk pork sausage; 1/2 tsp. each: salt and oregano leaves; 1/4 tsp. pepper; 2 (8 oz.) cans tomato sauce; 2 c. Jack cheese (8 oz.); 12 to 16 crepes; 3 lb. mushrooms; 4 Tbsp. butter or margarine; 1 large onion, chopped; 2 cloves garlic, minced or pressed; 3/4 tsp. marjoram leaves; 1/4 c. all-purpose flour; 3/4 c. milk; 3 Tbsp. dry sherry; 1/2 c. grated Parmesan cheese; 1/4 c. chopped parsley; salt and pepper; 2 c. (8 oz.) shredded Swiss cheese

Servings: persons

12 to 16 crepes
1 (10 or 12 oz.) pkg. frozen chopped spinach, thawed
1 Tbsp. salad oil
1 clove garlic, minced or pressed
1 small onion, chopped
1/2 lb. lean ground beef
1/4 lb. bulk pork sausage
1/2 tsp. each: salt and oregano leaves
1/4 tsp. pepper
2 (8 oz.) cans tomato sauce
2 c. Jack cheese (8 oz.)
12 to 16 crepes
3 lb. mushrooms
4 Tbsp. butter or margarine
1 large onion, chopped
2 cloves garlic, minced or pressed
3/4 tsp. marjoram leaves
1/4 c. all-purpose flour
3/4 c. milk
3 Tbsp. dry sherry
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
salt and pepper
2 c. (8 oz.) shredded Swiss cheese

1
Prepare crepes or bring to room temperature if refrigerated or frozen.
2
Remove stems from mushrooms and chop; slice caps and set aside.
3
In a wide frying pan over medium heat, melt 2 tablespoons of the butter.
4
Add mushroom stems, onion and garlic; cook, stirring, until onion is soft.
5
Add remaining 2 tablespoons butter, sliced mushroom caps and marjoram; cook, stirring, until mushrooms are soft and juices have evaporated.
6
Sprinkle flour over mushrooms and cook, stirring, until bubbly.
7
Gradually pour in milk and continue cooking and stirring until sauce boils and thickens. Remove from heat.
8
Add sherry, Parmesan cheese and parsley.
9
Let cool, then season to taste with salt and pepper.

1638

kcal

Calories

120

Fat

Carbs

104

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 24 ingredients. The key ingredients include: 12 to 16 crepes, 1 (10 or 12 oz.) pkg. frozen chopped spinach, thawed, 1 Tbsp. salad oil, 1 clove garlic, minced or pressed, and more.

Yes, Meat And Spinach 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!

Meat And Spinach Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions