Cheese and Mushroom Stuffed Crepe

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/2 cup (120 ml)
• Mozzarella Cheese2 slice (50 g)
• Cornstarch1 teaspoon (3 g)
• Oil1 teaspoon (3 ml)
• Garlic1/2 clove (2 g)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   For this recipe you can use traditional or whole wheat flour.

2. 2

   Step 2

   Mix 3/4 of the milk, the egg and the flour in a bowl until all the ingredients are combined.

3. 3

   Step 3

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three servings to get two or three crepes.

4. 4

   Step 4

   If you do not have this type of pan, add some oil.

5. 5

   Step 5

   Lower the heat to medium and once the bottom part has set, flip the crepe and let it cook for a few seconds. Repeat the process until the mixture is finished.

6. 6

   Step 6

   Simultaneously, slice the mushrooms and chop the parsley.

7. 7

   Step 7

   Place a pan over medium heat and once heated, pour the oil and add the mushrooms with the garlic and season with salt and pepper.

8. 8

   Step 8

   Stir-fry for 2 minutes, cover and let cook for 3-5 more minutes or until the mushrooms have slightly reduced in size.

9. 9

   Step 9

   In the meantime, dilute the cornstarch in the milk and add gradually to the mushrooms.

10. 10

    Step 10

    Stir until slightly thickened and turn off.

11. 11

    Step 11

    Stuff the crepes with the cheese and mushrooms. Sprinkle with parsley, fold and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cheese and Mushroom Stuffed Crepe can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.