Spinach, Mushroom, and Feta Stuffed Crepes

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 In a blender, combine flour, eggs, milk, melted butter, and salt. Blend until smooth.
2. 2 Heat a lightly greased non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet, swirling to coat the bottom. Cook until golden, flip, and cook the other side. Repeat with remaining batter.
3. 3 In a skillet, heat olive oil over medium heat. Sauté mushrooms until softened, then add garlic and spinach. Cook until spinach is wilted.
4. 4 Remove from heat and stir in feta, black pepper, and nutmeg. Let cool slightly.
5. 5 Place a spoonful of the mushroom mixture near the edge of each crepe. Fold sides in and roll up.
6. 6 Serve warm, garnished with fresh parsley.

Equipment

• Blender or food processor
• Non-stick skillet
• Spatula

Variations

• Add cooked diced ham for a ham and cheese version.
• Incorporate sun-dried tomatoes for extra tanginess.

Substitutions

• Use ricotta cheese instead of feta for a creamier texture.
• Substitute spinach with kale for a heartier green.

Pairings

• A glass of crisp Sauvignon Blanc.
• Warm crusty bread on the side.

Nutrition

Tips

• Keep crepes warm in a low oven while preparing the filling.
• For a dairy-free option, substitute feta with a plant-based alternative and use almond milk in the crepe batter.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet or oven.

Serving Suggestions

• Pair with a fresh green salad and a drizzle of balsamic vinaigrette.
• Serve with a side of tomato soup for a comforting meal.

FAQ