Print

Baked Crepes with Mushrooms and Spinach: A Wholesome Delight

Print Recipe

A wholesome, plant-based dish featuring tender crepes filled with savory mushrooms and spinach, baked to perfection for a cozy and nutritious meal.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 1/4 cups almond milk
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 cups fresh spinach, chopped
  • 1 1/2 cups mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup onion, finely chopped
  • 1/2 cup shredded mozzarella cheese (or vegan alternative)
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup sun-dried tomatoes, chopped
  • Optional: 1 tablespoon nutritional yeast
  • Optional: 1/4 cup feta cheese (or vegan feta)
  • Optional: Fresh herbs like basil or parsley for garnish

Instructions

  1. In a mixing bowl, whisk together the flour, almond milk, eggs, olive oil, and salt until smooth. Let the batter rest for at least 30 minutes.
  2. Preheat the oven to 350°F (175°C).
  3. In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté for 2-3 minutes.
  4. Add mushrooms and cook for 5 minutes until browned.
  5. Stir in spinach and cook until wilted. Season with salt and black pepper.
  6. Lightly grease a non-stick pan and heat over medium-high. Pour a small amount of batter, tilt to spread, and cook each side for 1-2 minutes.
  7. Fill each crepe with the mushroom-spinach mixture and mozzarella, then fold or roll.
  8. Arrange filled crepes in a baking dish, top with extra cheese if desired, and bake for 10-15 minutes until bubbly.

Notes

Let the crepe batter rest to ensure tender results. Avoid overfilling crepes to keep them from tearing. Add a touch of nutmeg to the batter or caramelized onions to the filling for flavor variation.

Nutrition

Keywords: baked crepes, spinach crepes, mushroom crepes, vegetarian, healthy comfort food

Find it online: https://www.eatbrightly.com/baked-crepes-with-mushrooms-and-spinach/