Spinach and Mushroom Stuffed Crepes
Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Servings:4
| This is a really simple recipe, provided you've got the crepes. Even if you don't the crepes are fairly easy, requiring little more than throwing eggs and ricotta cheese into a blender, then making very thin pancakes with the batter.|
The rest of this recipe is less a specific recipe and more an invitation to put things inside of a crepe and roll it up! In this particular case, I simply sautéed some mushrooms with a bit of garlic, salt and pepper. Then, right when they were cooked through, I tossed in a big handful of fresh spinach, which immediately shriveled into a nice bundle of green. At the very end, I added some grated parmesan cheese, then rolled the mixture into two crepes! From there, I cut the crepes in half, set them side-by-side and then cut the ends off ... just to square the whole thing off.
However, there are a million things that could be done this way. What about ham and bacon, with perhaps a little onion, mushroom and cheddar cheese? Or, sautéed chicken breasts with some bell peppers, spices and an interesting Mexican cheese, like a Cotija? Or, something like sliced turkey breast from the local deli? Add in a little bit of broccoli, maybe a few diced carrots and some swiss cheese? Quick, easy and beautiful! It's a nice way to start the day!
Photo Note: The crepes were served with Béarnaise Sauce and sprinkled with a little parsely, tarragon and a tiny bit too much paprika. These would have been JUST as tasty with pesto, or marinara sauce!
|1/4 cup (56g) butter, melted||400||44||0||0||0||0||0|
|1 lb (454g) crimini or button mushrooms, quartered||122.6||0||6.82||9.08||2.28||0||6.8|
|1/4 cup (28.4g) real bacon bits||100||6||12||0||0||0||0|
|2 each (6g) garlic cloves, minced||8||0||0||2||0||0||2|
|2 cups (60g) baby spinach, washed and stems removed||13.77||.18||1.77||2.12||1.24||0||0.88|
|1/4 cup (25g) parmesan cheese, grated||107.75||7.25||9.5||1||0||0||1|
|8 each (188g) all-purpose crepes (recipe)||351||21||20||4||0||1||3|
|salt and fresh cracked black pepper, to taste||0||0||0||0||0||0||0|
|Totals (of 4 Servings):||1103.12||78.43g||50.09g||18.2g||3.52g||1g||13.68g|
|Per Serving:||275.78||19.61g||12.52g||4.55g||0.88g||0.25g||3.42g *|
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- Heat a sauté pan over medium-high heat. Add your butter and start it melting.
- Sauté your mushrooms in the butter. Add a little salt and pepper. Sauté until the mushrooms are cooked.
- Add your chopped garlic and bacon bits. Cook for about 1 minute.
- Add your spinach to the pan and cook for about 1 minute. Add a little salt and pepper. The spinach should wilt and bundle up, a bit. Don't cook for too long, or else it loses its color and vibrancy.
- Add your parmesan cheese and quickly toss it into the mix.
- Divide even amounts between the 8 crepes, spreading the mixture into straight lines, running down the center of each crepe. I do this by tilting the pan and pulling a bit out with tongs, while moving the pan over the crepe. Others use a spoon and spoon it into lines. Use the method you're comfortable with.
- Roll the crepes tightly and then cut them into half. Cut the very ends off, just to square them off (I usually just eat the tasty, delicious ends). Place 4 stuffed crepe halves on each place. Serve!
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