Mushroom and Spinach Crepes

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup all-purpose flour
• •2 large eggs
• •1 1/2 cups milk
• •2 tbsp melted butter
• •1/4 tsp salt
• •2 cups fresh spinach
• •8 oz mushrooms, sliced
• •2 cloves garlic, minced
• •1 cup shredded cheese (e.g., Gruyère or mozzarella)
• •2 tbsp olive oil
• •Salt and pepper to taste

Instructions

1. 1

   In a large bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 10 minutes.

2. 2

   Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a little butter or oil.

3. 3

   Pour about 1/4 cup of batter into the hot skillet, tilting it to evenly coat the bottom. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another minute. Transfer to a plate and repeat with remaining batter.

4. 4

   In a separate pan, heat olive oil over medium heat. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender, about 5 minutes. Add the fresh spinach, cooking until wilted. Season with salt and pepper to taste.

5. 5

   Place a portion of the mushroom and spinach mixture in the center of each crepe, top with cheese, and fold the crepe over the filling.

6. 6

   Serve the crepes warm, optionally garnished with extra cheese and herbs.