Savory Crepes with Mushrooms and Spinach
Mushrooms and spinach come together in a creamy sauce wrapped in thin, delicate crepes. Perfect for a savory breakfast or an elegant dinner.
I’m constantly looking for ways to add more vegetables to my diet, so when I come across recipes that help me accomplish that, I’m in. Today’s crepes are packed with spinach and mushrooms and can be enjoyed for breakfast, lunch, or dinner.
Crepes are basically light, super-thin, extra-large pancakes. Made from plain or sweetened batters, crepes can be folded, rolled, or stacked and are used to create savory dishes, upscale desserts, or delicious breakfast options.
If you’re hesitant about preparing crepes, no need to worry. If you can make a pancake, you can make a crepe.
The batter is made with simple ingredients (milk, eggs, oil, flour, and salt) added to a blender and processed until smooth. The consistency will be similar to heavy whipping cream. To create the smoothest batter, add the liquid ingredients to the blender first, followed by the flour.
Some crepe recipes call for the batter to rest, chilling in the refrigerator for 30 minutes to an hour. I’ve tested this recipe both ways – allowing for the resting time and skipping the resting time. Honestly, I didn’t notice a difference. However, I admit to being a crepe-making novice, so you might want to experiment with this resting technique.
The folks at Cooking Light Magazine have some additional tips on making perfect crepes that you might find helpful.
Make sure the pan is hot before adding the batter. A hot pan helps the crepe cook evenly and to a uniform thickness.
Start by adding the batter to the center of the hot pan and gently tilt the pan in a circular, swirling motion so the batter runs to, but not up the sides of the pan. Adding the batter all at once helps create and smooth, even crepe.
Because crepes are so thin, they cook quickly. After about a minute, check for doneness by lifting one edge of the crepe with a rubber spatula and gently shaking the pan. If the edges of the crepe seem somewhat crisp, the underside is slightly brown, and it shakes loose from the pan, it’s time to flip. Once turned over, cook the other side about 30 seconds, or until the center of the crepe is set.
Crepes can be made a day or two in advance. Once cooked, just stack them between layers of wax paper, seal in a storage bag and refrigerate. They will also keep in the freezer for up to two months. Allow frozen crepes to thaw overnight in the refrigerator.
To your health,
Darlene
SAVORY CREPES with MUSHROOMS and SPINACH
Yield: 8 servings
Serving Size: 1 filled crepe
Prep: 15 minutes
Ready: 40 minutes
INGREDIENTS
Crepe batter
1 cup 1% milk
2 large eggs
1 tablespoon plus 2 teaspoons canola oil, divided
2/3 cup all-purpose flour
1/4 teaspoon kosher salt
Filling
2 tablespoons spreadable butter and oil blend (such as Challenge Spreadable Butter)
1/2 cup diced onion
4 cups sliced mushrooms
6 cups loosely packed baby spinach
1/4 cup (2 ounces) reduced-fat cream cheese
2 tablespoons 1% milk
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons minced fresh chives
DIRECTIONS
Preparing crepe batter: to a blender, add 1 cup milk, eggs, 1 tablespoon oil, flour, and 1/4 teaspoon salt and process until smooth.
Preparing filling: heat butter and oil blend in a large, nonstick skillet over medium heat. Add onion and sauté 1 minute. Add mushrooms and continue to sauté until liquid in skillet is almost evaporated. Add spinach and allow to slightly wilt; about 1 minute. Add cream cheese, 2 tablespoons milk, 1/4 teaspoon salt, and black pepper and stir until cream cheese is melted; about 1 minute. Remove from heat and cover skillet to keep warm.
Place remaining 2 teaspoons oil in a small dish to be used to lightly brush skillet before cooking each crepe. Heat an 8-inch, nonstick skillet over medium heat and lightly brush pan with oil. When hot, pour a 1/4 cup of batter into center of pan, tilting to completely coat the surface of the pan. Cook about 1 minute, or until crepe edges appear somewhat crisp and underside is slightly brown. Flip crepe over and cook other side about 30 seconds, or until the center of the crepe is set. Repeat process with remaining batter to make 8 crepes total.
To assemble, fill each crepe with a 1/4 cup spinach-mushroom mixture. Roll crepe to enclose filling and garnish with minced, fresh chives.
Nutrition Information per Serving
158 Calories, 9 g Total fat, 3 g Saturated fat, 0 g Trans fat, 54 mg Cholesterol, 220 mg Sodium, 13 g Total carbohydrate, 2 g Dietary fiber, 3 g Total sugars, 0 g Added sugars, 7 g Protein, 1 mcg (6%) Vitamin D, 96 mg (8%) Calcium, 2 mg (10%) Iron, 192 mg (4%) Potassium
© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
Thanks Stacey!
I was a little nervous the first time I made crepes, especially with the "flip." Because they're so thin, I thought they would tear easily. But they actually have more structure than you would think.
I was also surprised how well they held up in the refrigerator for a couple days - mushroom and spinach crepes today, vanilla yogurt and sliced strawberry stuffed crepes tomorrow. They're so versatile.
I’ve never made crepes. This looks so good ♥️