Mushroom and Spinach Crepes

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 8 ounces mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Whisk together flour, eggs, milk, and melted butter in a bowl until smooth. Let batter rest while you prepare the filling.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
3. 3 Add mushrooms and cook until they release their moisture and brown.
4. 4 Stir in spinach and thyme, cooking until spinach is wilted.
5. 5 Season with salt and pepper.
6. 6 Heat a non-stick skillet over medium heat. Pour 1/4 cup batter per crepe, swirling to coat the bottom. Cook until edges lift, then flip and cook the other side.
7. 7 Place a spoonful of the mushroom and spinach filling onto each crepe, fold, and serve.

Nutrition

Tips

• Resting the batter allows for smoother crepes.
• Ensure the skillet is well-heated for even cooking.
• You can make the crepes ahead and fill them just before serving.

Storage

Store unfilled crepes in the refrigerator for up to 2 days or freeze for up to a month. Reheat in a skillet with a little butter or in the microwave.

Serving Suggestions

• Serve with a side of mixed greens or a simple tomato salad.
• Pair with a dollop of Greek yogurt or a sprinkle of grated Parmesan.

FAQ