Servings: 4 Prep: 10 mins Cook: 15 mins Total: 25 mins
This is a really simple recipe, provided you’ve got the crepes. Even if you don’t the crepes are fairly easy, requiring little more than throwing eggs and ricotta cheese into a blender, then making very thin pancakes with the batter.
The rest of this recipe is less a specific recipe and more an invitation to put things inside of a crepe and roll it up! In this particular case, I simply sautéed some mushrooms with a bit of garlic, salt and pepper. Then, right when they were cooked through, I tossed in a big handful of fresh spinach, which immediately shriveled into a nice bundle of green. At the very end, I added some grated parmesan cheese, then rolled the mixture into two crepes! From there, I cut the crepes in half, set them side-by-side and then cut the ends off … just to square the whole thing off.
However, there are a million things that could be done this way. What about ham and bacon, with perhaps a little onion, mushroom and cheddar cheese? Or, sautéed chicken breasts with some bell peppers, spices and an interesting Mexican cheese, like a Cotija? Or, something like sliced turkey breast from the local deli? Add in a little bit of broccoli, maybe a few diced carrots and some swiss cheese? Quick, easy and beautiful! It’s a nice way to start the day!
Photo Note: The crepes were served with Béarnaise Sauce and sprinkled with a little parsely, tarragon and a tiny bit too much paprika. These would have been JUST as tasty with pesto, or marinara sauce!
Spinach and Mushroom Stuffed CrepesPrint Rate
- 1/4 cup butter melted
- 1 lb cremini or button mushrooms quartered
- 1/4 cup real bacon bits
- 2 each garlic cloves minced
- 2 cups baby spinach washed and stems removed
- 1/4 cup parmesan cheese grated
- 8 each all-purpose crepes
- salt and fresh cracked black pepper to taste
- Heat a sauté pan over medium-high heat. Add your butter and start it melting.
- Sauté your mushrooms in the butter. Add a little salt and pepper. Sauté until the mushrooms are cooked.
- Add your chopped garlic and bacon bits. Cook for about 1 minute.
- Add your spinach to the pan and cook for about 1 minute. Add a little salt and pepper. The spinach should wilt and bundle up, a bit. Don't cook for too long, or else it loses its color and vibrancy.
- Add your parmesan cheese and quickly toss it into the mix.
- Divide even amounts between the 8 crepes, spreading the mixture into straight lines, running down the center of each crepe. I do this by tilting the pan and pulling a bit out with tongs, while moving the pan over the crepe. Others use a spoon and spoon it into lines. Use the method you're comfortable with.
- Roll the crepes tightly and then cut them into half. Cut the very ends off, just to square them off (I usually just eat the tasty, delicious ends). Place 4 stuffed crepe halves on each place. Serve!
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …
3 thoughts on “Spinach and Mushroom Stuffed Crepes”
you posted for the filling to the crepes, but not how to make the crepes themselves. ??
—Reply posted by DJ on 1/13/2015
Yes, Johanna is correct. If you look at the ingredient, there is a link to the recipe, right there. I hope this helps! 🙂
—Reply posted by Johanna on 1/13/2015
Where the ingredient says crepes it says recipe same line
Hi – could I make these ahead of time and warm up in a low oven? Maybe with a sauce.
—Reply posted by DJ on 1/14/2016
You could, but they’re somewhat delicate. Something like a frittata might make more sense, if you’re looking to reheat something like this. It’s the same basic ingredients, but this is more composed. I’d make something with a bit less effort behind it, to reheat, but … you could definitely go this route, should you desire to. I hope this helps! 🙂
Tried these tonight with the Bernaise Sauce from your book. It was all cooked to perfection. My husband raves about the meal several times and took photos to send to friends. Thanks so much for posting these recipes and conducting these yummy experiments.