Cheese, Mushroom and Spinach Crepes

Ingredients

• Mushrooms1/2 cup (35 g)
• Spinach1 cup (30 g)
• Parmesan Cheese2 tablespoon (10 g)
• Flour6 tablespoon (48 g)
• Milk1/3 cup (79 ml)
• Egg1 count (55 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For the crepes: Whisk the egg and milk with a pinch of salt in a bowl.

2. 2

   Step 2

   Add the sifted flour and whisk again until obtaining a lump-free mixture.

3. 3

   Step 3

   Heat a non-stick pan over medium heat and once heated, add half the mixture and spread.

4. 4

   Step 4

   Once the bottom part of the crepe is set, flip and let cook completely. Repeat the process.

5. 5

   Step 5

   If you don't have this type of pan, use a bit of oil.

6. 6

   Step 6

   In the meantime, slice the mushrooms and wash with the spinach leaves.

7. 7

   Step 7

   Heat another pan over medium heat. Once heated, pour the oil and spread.

8. 8

   Step 8

   Add the mushrooms, add salt and pepper and stir-fry for 5 minutes over medium heat. Add the spinach, cover and let cook for 1 minute.

9. 9

   Step 9

   Serve the crepes with the vegetables on a plate and sprinkle with cheese. You can fill it or eat it as a side dish.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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