Spinach and Mushroom Whole Wheat Crepes
These whole wheat crepes filled with sautéed spinach and mushrooms make for a delicious and nutritious meal, embodying the essence of Mediterranean flavors. Perfect for any time of the day, they balance heartiness with health.
Equipment
- Large mixing bowl
- Whisk
- Non-stick skillet
- Spatula
Ingredients
- 1 cup Whole wheat flour (120g)
- 2 Eggs large
- 1 1/4 cups Milk (300ml)
- 1/4 cup Water (60ml)
- 1/4 tsp Salt (1.5g)
- 2 tbsp Olive oil (30ml), plus extra for sautéing
- 4 cups Fresh spinach (120g)
- 2 cups Mushrooms, sliced (150g)
- 2 cloves Garlic, minced (6g)
- 1/2 cup Grated Parmesan cheese (50g)
- Ground black pepper to taste
Instructions
- In a large mixing bowl, whisk together the whole wheat flour, eggs, milk, water, salt, and 1 tablespoon of olive oil until the batter is smooth. Let it rest for 15 minutes.
- Heat a non-stick skillet over medium heat and brush with olive oil. Pour about 1/4 cup of batter into the skillet, tilting it to spread the batter into a thin layer. Cook for 1-2 minutes until the edges lift easily, then flip and cook the other side for 1 minute. Transfer to a plate and repeat with the remaining batter.
- In the same skillet, add a tablespoon of olive oil and sauté the garlic for 30 seconds. Add the mushrooms and cook until they start to brown. Add the spinach and sauté until wilted. Season with salt and pepper.
- Place a portion of the spinach and mushroom mixture onto one half of each crepe, sprinkle with Parmesan cheese, fold it over, and serve warm.
Notes
The crepe batter can be made ahead and stored in the refrigerator for up to 24 hours.
For a vegan alternative, use plant-based milk, egg replacement, and nutritional yeast instead of Parmesan cheese.
Feel free to add herbs like thyme or basil to the mushroom and spinach filling for an extra flavor.