Spinach And Mushroom Crepes Recipe

Name: Spinach And Mushroom Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE CREPES; 1 1/4 cups whole wheat flour; 1 cup flour; 1 cup milk; 4 None eggs; 4 tbsp (1/2 stick) butter, melted; 1/4 cup oil, for brushing pan; None None FOR THE FILLING; 2 tbsp oil; 2 tbsp butter; 1 None onion, chopped; 1 clove garlic, crushed; 6 large portobello mushrooms, sliced; 6 oz baby spinach; 1 cup ricotta cheese; 4 oz feta cheese, crumbled; 1 tsp mixed spice, such as pumpkin pie spice; 1 jar (24 oz) tomato pasta sauce; 1 cup grated mozzarella cheese

Servings: persons

None None FOR THE CREPES
1 1/4 cups whole wheat flour
1 cup flour
1 cup milk
4 None eggs
4 tbsp (1/2 stick) butter, melted
1/4 cup oil, for brushing pan
None None FOR THE FILLING
2 tbsp oil
2 tbsp butter
1 None onion, chopped
1 clove garlic, crushed
6 large portobello mushrooms, sliced
6 oz baby spinach
1 cup ricotta cheese
4 oz feta cheese, crumbled
1 tsp mixed spice, such as pumpkin pie spice
1 jar (24 oz) tomato pasta sauce
1 cup grated mozzarella cheese

1
For the crepes, sift flours into a large bowl. Whisk 1 cup cold water, milk and eggs in a medium bowl. Gradually add to flour, whisking until batter is smooth. Stir in melted butter. Set aside, covered, for 20 mins.
2
For the filling, heat oil and butter in a large skillet on medium heat. Saute onion and garlic for 1-2 mins, until onion is tender. Add mushrooms and cook, stirring, for 3-4 mins, until tender. Add spinach and cook until wilted. Season to taste; set aside to cool. Combine ricotta, feta and mixed spice in a medium bowl. Season to taste.
3
Meanwhile, preheat the oven to 350u00b0F. Brush the bottom of a 7-inch nonstick skillet with oil. Heat on high heat.
4
Add 1/4 cup batter to the hot pan, swirling to cover bottom; pour out any excess. Cook for 1-2 mins, until lightly golden, then turn and cook the other side for 30 seconds. Transfer to a plate. Repeat with remaining batter.
5
Spoon a layer of ricotta mixture and a layer of mushroom mixture onto each crepe; roll up. Arrange in a single layer in the bottom of an oiled baking dish. Pour pasta sauce over crepes and sprinkle with cheese.
6
Bake for 10-15 mins, until heated through and golden. Serve with salad.

1122

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 19 ingredients. The key ingredients include: None None FOR THE CREPES, 1 1/4 cups whole wheat flour, 1 cup flour, 1 cup milk, and more.

Yes, Spinach And 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!

Spinach And Mushroom Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions