Indulge in our delectable Savory Spinach and Mushroom Crepes – a delightful breakfast option filled with a flavorful spinach and mushroom filling, topped with a creamy sauce.
Savory Spinach and Mushroom Crepes
Start your day with a savory treat – our Savory Spinach and Mushroom Crepes! These delicate crepes are filled with a delicious mixture of sautéed spinach, mushrooms, and aromatic herbs.
Topped with a creamy Parmesan sauce, these crepes are a perfect choice for a leisurely brunch or a special breakfast occasion. Enjoy the combination of flavors and textures that will leave you satisfied and ready to take on the day.
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Savory Spinach and Mushroom Crepes
Ingredients
- For the crepes:
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1/4 teaspoon salt
- 1 tablespoon melted butter
- For the filling:
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- For the sauce:
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 10g
- Carbohydrates: 25g
- Fiber: 2g
- Fat: 20g
- Sugar: 3g
Instructions
- In a mixing bowl, whisk together the flour, milk, eggs, salt, and melted butter until smooth. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of the crepe batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 2 minutes, then flip and cook for an additional minute. Repeat with the remaining batter to make 8 crepes.
- In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and golden.
- Add the sliced mushrooms and cook until they release their moisture and become tender. Stir in the chopped spinach and dried thyme, cooking until the spinach wilts. Season with salt and pepper to taste.
- For the sauce, heat the heavy cream in a small saucepan over medium heat. Stir in the grated Parmesan cheese and nutmeg. Cook until the sauce thickens slightly. Season with salt and pepper.
- To assemble, spoon the spinach and mushroom filling onto each crepe, roll them up, and place them in a baking dish. Pour the sauce over the crepes.
- Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the crepes are heated through and the sauce is bubbly.
- Serve the savory spinach and mushroom crepes warm as a delicious breakfast option.
Service Suggestion
- Pair the Savory Spinach and Mushroom Crepes with a cup of freshly brewed coffee or a glass of orange juice.
- Serve with a side of crispy bacon or sausage links for a heartier breakfast option.
Notes
- Garnish with fresh herbs like parsley or chives for an added touch of freshness.
- Serve with a side of mixed greens or a light salad to complete the meal.