Spinach and Mushroom Crepes

5 Min.
12 Min.
4
Ingredients
Crepes
1
cup all-purpose flour
1 cup all-purpose flour
2
eggs
2 eggs
½
cup milk
½ cup milk
½
cup water
½ cup water
¼
teaspoon salt
¼ teaspoon salt
2
tablespoons melted butter
2 tablespoons melted butter
Filling
3
cups spinach
3 cups spinach
cups sliced mushrooms (of your choice)
1½ cups sliced mushrooms (of your choice)
½
small diced onion
½ small diced onion
1
tablespoon flour
1 tablespoon flour
¼
cup milk
¼ cup milk
teaspoons Better Than Bouillon® Roasted Chicken Base
1½ teaspoons Better Than Bouillon® Roasted Chicken Base
¼
teaspoon ground black pepper
¼ teaspoon ground black pepper
½
cup shredded Swiss cheese
½ cup shredded Swiss cheese
Directions
  1. In a large mixing bowl, whisk together the flour and eggs. Gradually add in milk and water, stirring to combine. Add the salt and butter. Beat until smooth.
  2. Heat a lightly oiled frying pan over medium high heat. Pour ¼ cup of batter into the pan. Tilt the pan with a circular motion so the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes (until the bottom is light brown in color). Loosen with a spatula, turn and cook the other side.
  4. Filling
  5. Sauté onions for 2 minutes then, add spinach, mushrooms and Roasted Chicken Base. Once spinach has cooked down, add milk and flour. Let cook for 2 minutes.
  6. Take the pan off the heat and stir in the Swiss cheese. Add filling to crepe and roll up.
  7. Serve immediately.
Try this dish with Better Than Bouillon Vegetarian No Chicken, Reduced Sodium or Organic Roasted Chicken Base.

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