Spinach And Corn Crepes Recipe

Name: Spinach And Corn Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crepe batter; 1 cup all-purpose flour; 1 1/2 cups milk; 1 large egg; 2 tablespoons butter; 3 tablespoons butter; 2 tbsp all purpose four; 1/2 cup milk; 3 cups baby spinach leaves; 14 ounces corn kernels drained; 1 cup button mushrooms sliced, sauteed; 1 cup cheddar cheese grated; 2 tablespoons fresh chives snipped; arugula to serve

Servings: persons

crepe batter
1 cup all-purpose flour
1 1/2 cups milk
1 large egg
2 tablespoons butter
3 tablespoons butter
2 tbsp all purpose four
1/2 cup milk
3 cups baby spinach leaves
14 ounces corn kernels drained
1 cup button mushrooms sliced, sauteed
1 cup cheddar cheese grated
2 tablespoons fresh chives snipped
arugula to serve

1
To make the crepe batter, sift flour into a bowl. Make well in the center. Gradually whisk in combined milk and egg until smooth - it should be the consistency of pouring cream. Set aside for 15 minutes.
2
Meanwhile, prepare the filling by melting the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Remove from heat. Gradually add milk, stirring constantly, until combined. Return to heat and cook, stirring, for 3-5 minutes, until the sauce thickens and comes to a boil. Simmer for 3 minutes. Stir in spinach, corn, mushrooms, half the cheese and chives. Season to taste. Keep warm.
3
To make the crepes, melt a little butter in an 8 inch non-stick frying pan. Add 1/4 cup of batter, swirling to cover the base. Cook for 1-2 minutes, loosen and flip. Cook for 1 minute. Repeat with remaining butter and batter.
4
Preheat broiler to high.
5
Divide spinach mixture between crepes. Fold into quarters or roll up. Arrange in a baking tray. Sprinkle with remaining cheese and place under the broiler for 1-2 minutes, until cheese melts. Serve with arugula.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: crepe batter, 1 cup all-purpose flour, 1 1/2 cups milk, 1 large egg, and more.

Yes, Spinach And Corn 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.

Spinach And Corn Crepes

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