Cheese and Mushroom Stuffed Crepes

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Basil1/2 cup (12 g)
• Mushrooms1/2 cup (35 g)
• Cheese2 slice (50 g)

Instructions

1. 1

   Step 1

   For this recipe you can use traditional or whole wheat flour. You can also use basil, arugula or spinach.

2. 2

   Step 2

   Mix the milk, egg and 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 you have finished the mixture.

6. 6

   Step 6

   Crumble the cheese, wash the vegetables and slice the mushrooms.

7. 7

   Step 7

   If desired, you can cook the mushrooms with just a little water over medium heat and covered until slightly reduced in size.

8. 8

   Step 8

   Place the leaves, mushrooms and cheese evenly on the crepes.

9. 9

   Step 9

   Season with salt and pepper, fold and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cheese and Mushroom Stuffed Crepes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.