Recipe Spinach & mushroom crepes : Practical and Delicious

Recipe Spinach & mushroom crepes : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Spinach & mushroom crepes. You are currently reading Recipe Spinach & mushroom crepes : Practical and Delicious. This recipe is the creation of the chef Jane Charlton. Recipe Spinach & mushroom crepes requires 15m, cook 30m and serve 4. Caution: allergy Contains gluten, peanuts, milk, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Treat yourself to these gorgeous spinach & mushroom crepes. You won't be disappointed!

Ingredients:

9 Ingredients

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  1 x 250g pkt frozen chopped-leaf spinach, thawed
  
  
  


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  1 tbsp olive oil
  
  
  


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  150g portobello or Swiss brown mushrooms, coarsely chopped
  
  
  


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  200g reduced-fat ricotta
  
  
  


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  2 tbsp fat-free milk
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  2 tbsp finely chopped fresh chives
  
  
  


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  500ml (2 cups) cold water
  
  
  


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  1 x 300g btl crepe mix
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Use your hands to squeeze excess liquid from spinach. Heat oil in a non-stick frying pan over medium-low heat. Add spinach and mushrooms and cook, stirring, for 5 minutes or until mushrooms are tender. Add ricotta and milk and cook, stirring, for 2-3 minutes or until just heated through. Taste and season with salt and pepper. Remove from heat and set aside.
  
  
  


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  Step 2
  
  
  
  
  Add 1 tablespoon of the chives and the water to the crepe mix. Prepare crepe mix following packet directions. Heat a 20cm non-stick frying pan over medium heat. Pour 60ml (1/4 cup) of batter into the pan and tilt to cover base. Cook for 2 minutes each side or until golden. Transfer to a plate and cover with foil. Repeat with the remaining batter to make 7 more crepes.
  
  
  


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  Step 3
  
  
  
  
  Divide crepes among serving plates and fold in half. Top with the spinach mixture and fold in half again to enclose filling. Sprinkle with the remaining chives and serve immediately.
  
  
  

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