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5 from 1 vote

Spinach and Mushroom Stuffed Crepes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 Servings
Calories: 275.78kcal
Author: DJ Foodie

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 4g | Calories: 275.78kcal | Carbohydrates: 4.55g | Protein: 12.5225g | Fat: 19.6075g | Fiber: 0.88g