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Spinach-Mushroom Crepes

 
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Spinach-Mushroom Crepes Spinach-Mushroom Crepes Spinach-Mushroom Crepes

Savory filling loaded with flavorful mushrooms, onion and spinach stuffed inside crepes and covered with a creamy sauce.

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

50

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

Filling
12 ounces mushrooms
quartered, 4 cups
1 x salt and black pepper
to taste
*
1 each onions
chopped
8 ounces spinach
trimmed, chopped
4 ounces scallions, spring or green onions
chopped, about 1 bunch
½ cup parsley leaves
fresh, chopped
½ cup basil
fresh, chopped, or dill
*
2 each tomatoes
fresh, chopped
Crepes
8 each crepes
*
White sauce
3 tablespoons rice
cooked
1 cup rice milk
*
1 x seasoning
to taste, undefined
*
¼ cup onions
finely chopped

Directions

In a large skillet, sauté mushrooms quickly in balsamic vinegar or cooking sherry until browned.

Season to taste.

Remove mushrooms from skillet and set aside.

Wipe down skillet, sauté onion in vinegar or sherry, when translucent and tender, add spinach.

As spinach wilts, add scallions, parsley, basil or dill.

Continue to sauté until vegetables are tender and little liquid remains.

Add chopped tomatoes and sauté for a few minutes to heat through.

Add reserved mushrooms.

Taste and adjust seasonings.

For sauce, put into blender rice, rice milk seasonings, and onion.

Process until smooth.

Transfer to a small saucepan and heat through.

Preheat oven to 350℉ (180℃).

Roll up crepes with filling, place side by side on a baking sheet.

Pour white sauce over crepes and heat for 10 to 15 min in oven.

Serve hot.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 675% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 37% Vitamin C 41%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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