Cheese, Mushroom and Bell Pepper Crepes

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• White Cheese2 slice (50 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Mix the egg with the milk and flour.

2. 2

   Step 2

   Heat a non-stick or pancake pan over medium heat. If necessary, add some oil.

3. 3

   Step 3

   Once heated, pour the mixture in two or three even servings. Cook for 2 minutes or until the bottom part sets and flip.

4. 4

   Step 4

   Let cook for some more seconds and remove. Set aside.

5. 5

   Step 5

   Next, chop the garlic and bell pepper, slice the mushrooms and shred the cheese.

6. 6

   Step 6

   For this recipe you can use white/fresh, mozzarella, ricotta or cottage cheese.

7. 7

   Step 7

   Heat a pan over medium heat. Once heated, pour the oil, spread and add the bell pepper with the garlic and a pinch of salt.

8. 8

   Step 8

   Let cook for 3 minutes. Next, add the mushrooms, stir and cook for 3-5 minutes until they reduce their volume.

9. 9

   Step 9

   Turn off, add the cheese and you can add basil, oregano, parsley, arugula or any leaf/herb you like.

10. 10

    Step 10

    Season to taste and fill the crep.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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