Spinach, Cheese and Mushroom Crepe

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Butter1/2 tablespoon (15 g)
• Spinach1 cup (30 g)
• Cream Cheese2 tablespoon (30 g)
• Mushrooms1 cup (70 g)
• Oil1/2 tablespoon (5 ml)
• Nutmeg1 pinch (1 g)

Instructions

1. 1

   Step 1

   Mix the milk with the egg, butter and flour in a bowl until combined. Add salt and pepper to taste.

2. 2

   Step 2

   Heat a non-stick pan over high heat. Once heated, pour the mixture into two or three parts to obtain two or three pancakes.

3. 3

   Step 3

   If you don't have a non stick pan, you can use some oil. You can use spray oil to graduate the amount.

4. 4

   Step 4

   Lower the heat to medium and, once the bottom part is set, flip the pancake and let cook for some seconds. Repeat with the rest of the mixture.

5. 5

   Step 5

   For the filling, heat another pan over medium heat while you slice the mushrooms.

6. 6

   Step 6

   Once heated, add the oil, spread and add the mushrooms with a pinch of salt. Stir-fry for 4 minutes over medium heat.

7. 7

   Step 7

   Then add the spinach leaves, stir, cover and cook for about 1-2 minutes until it reduces its size.

8. 8

   Step 8

   Remove from heat and let it cool for some minutes. Mix with the cream cheese, nutmeg and salt and pepper to taste.

9. 9

   Step 9

   Fill each crepe with the prepared mixture. Seal by folding it in half as you can see in the picture and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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