Spinach and mushroom crepes

Spinach and Mushroom Crepes Recipe

Hello! We're going to prepare some green crepes that not only look appealing, but are also a fantastic way to enjoy vegetables almost without realizing it. It's a recipe vibrant dish, where the batter is naturally colored and the creamy mushroom filling will win you over with its smooth texture and comforting flavor.

Preparation time

Getting organized is key in the kitchen, so here's the breakdown so you know exactly how much time you need to set aside for this delicious homemade.

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

To achieve that perfect and balanced result, we will need the following ingredients. Respecting the quantities is fundamental so that the dough has the right consistency.

For the green batter

• 3 eggs
• 2 tablespoons almond flour
• 2 tablespoons whole spelt flour
• 1 handful of spinach sprouts
• 4 tablespoons milk
• 1 pinch of salt
• 20 g Flora Délice margarine (for the batter and greasing)

For the creamy filling

• 1 clove of garlic
• 2 fresh chives
• 100 g of mushrooms
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked sweet paprika
• 1 carton of cooking cream
• grated mozzarella cheese

If you don't have whole spelt flour, you can replace it with common or whole wheat flour, although the texture and nutritional value will vary slightly; if you make the change, sift it well to avoid lumps. If you are looking for similar ideas for base doughs, you can check how I make the classic French crepes to notice the difference in ingredients.

Utensils we will use

You don't need sophisticated equipment, with basic kitchen tools you'll have everything ready. Make sure you have the following on hand:

• Food processor or blender (essential for pureeing the spinach into the dough)
• Medium non-stick pan (very important so they don't stick)
• Sharp knife
• Cutting board
• Silicone spatula or cat's tongue spatula
• Ladle for pouring the batter
• Kitchen paper towels

Preparation

We are going to divide the process so that it is very easy for you to follow. First we will focus on the flavor of the filling and then we will move on to the technique of the crepes.

1. Filling preparation

1. Aromatic sofrito
   • Finely chop the garlic clove.
   • Cut the fresh chives into very small pieces.
   • In a medium pan, heat the Flora Délice margarine over medium heat.
   • Add the chopped garlic and chives to the pan and sauté until they release their aroma.
2. Finely chop the garlic clove.
3. Cut the fresh chives into very small pieces.
4. In a medium pan, heat the Flora Délice margarine over medium heat.
5. Add the chopped garlic and chives to the pan and sauté until they release their aroma.
6. Cooking vegetables and spices
   • Wash the mushrooms very well and cut them into slices (thin slices).
   • Wash the spinach sprouts and drain them well.
   • Add the sliced mushrooms and spinach to the pan with the sofrito.
   • Add black pepper, onion powder, and smoked sweet paprika.
   • Let everything cook together for about 5 minutes, stirring occasionally until the vegetables are tender.
7. Wash the mushrooms very well and cut them into slices (thin slices).
8. Wash the spinach sprouts and drain them well.
9. Add the sliced mushrooms and spinach to the pan with the sofrito.
10. Add black pepper, onion powder, and smoked sweet paprika.
11. Let everything cook together for about 5 minutes, stirring occasionally until the vegetables are tender.
12. Final creamy touch
    • Pour the carton of cooking cream over the already ready vegetables.
    • Stir constantly with a spoon or spatula.
    • Keep on the heat until you notice the sauce thickens and gains body.
    • Remove the pan from the heat and set this mixture aside for later.
13. Pour the carton of cooking cream over the already ready vegetables.
14. Stir constantly with a spoon or spatula.
15. Keep on the heat until you notice the sauce thickens and gains body.
16. Remove the pan from the heat and set this mixture aside for later.

2. Batter preparation

1. Mixing ingredients
   • Place the 3 eggs in the bowl of your food processor or blender.
   • Add the 2 tablespoons of almond flour and the 2 tablespoons of whole spelt flour.
   • Add the handful of spinach sprouts (this will give the green color).
   • Add the 4 tablespoons of milk, the pinch of salt, and a little Flora Délice margarine (if you didn't use it all in the sofrito, or add an extra pinch according to your taste, although the base recipe indicates 20g in total for the recipe, here we integrate the liquid and fatty ingredients).
   • Blend everything at medium-high power until you get a homogeneous and quite liquid mixture. No large pieces of leaf should remain.
2. Place the 3 eggs in the bowl of your food processor or blender.
3. Add the 2 tablespoons of almond flour and the 2 tablespoons of whole spelt flour.
4. Add the handful of spinach sprouts (this will give the green color).
5. Add the 4 tablespoons of milk, the pinch of salt, and a little Flora Délice margarine (if you didn't use it all in the sofrito, or add an extra pinch according to your taste, although the base recipe indicates 20g in total for the recipe, here we integrate the liquid and fatty ingredients).
6. Blend everything at medium-high power until you get a homogeneous and quite liquid mixture. No large pieces of leaf should remain.

3. Cooking and assembly

1. Prepare the pan
   • Take a piece of absorbent paper and lightly grease it with margarine (you can use Flora Original if you have it, or Délice itself).
   • Run the paper over the surface of the pan to grease it without excess.
   • Heat the pan over medium-low heat. Temperature control is vital.
2. Take a piece of absorbent paper and lightly grease it with margarine (you can use Flora Original if you have it, or Délice itself).
3. Run the paper over the surface of the pan to grease it without excess.
4. Heat the pan over medium-low heat. Temperature control is vital.
5. Make the crepes
   • Pour a ladleful of the green batter into the hot pan.
   • Move the pan by tilting it circularly to spread the liquid evenly over the entire surface.
   • Cook for approximately 40 seconds on that side. You'll know it's time to flip when the top looks opaque, dry, and small bubbles start to appear underneath.
   • Carefully flip it over using the spatula and brown for a few more seconds on the other side.
   • Repeat the process, greasing with the paper between each crepe until the batter is finished.
6. Pour a ladleful of the green batter into the hot pan.
7. Move the pan by tilting it circularly to spread the liquid evenly over the entire surface.
8. Cook for approximately 40 seconds on that side. You'll know it's time to flip when the top looks opaque, dry, and small bubbles start to appear underneath.
9. Carefully flip it over using the spatula and brown for a few more seconds on the other side.
10. Repeat the process, greasing with the paper between each crepe until the batter is finished.
11. Fill and close
    • Place a generous portion of the mushroom and spinach filling that we reserved on each crepe.
    • Add the cheese grated mozzarella over the hot filling so it melts a little.
    • Fold the crepe in half (forming a half-moon) or however you prefer to present them.
12. Place a generous portion of the mushroom and spinach filling that we reserved on each crepe.
13. Add the cheese grated mozzarella over the hot filling so it melts a little.
14. Fold the crepe in half (forming a half-moon) or however you prefer to present them.

To finish and serve

Once you have your crepes folded and filled, serve them immediately to enjoy the ideal temperature and the melting texture of the cheese. You can accompany them with a small garnish of fresh cherry tomatoes or even, if you like to experiment with vegetables, some asparagus with sauce light on the side would be divine. Done! You have a colorful and flavorful dish on the table.

Nutritional Information

Here is an estimate of the nutritional values per serving so you can take into account what this dish provides healthy and rich in energy.

• Calories: 280 kcal
• Proteins: 12 g
• Fats: 18 g
• Carbohydrates: 15 g
• Fiber: 4 g

Note: Values are approximate and may vary depending on the size of the eggs, the brand of cream, and the exact amount of cheese used.

5 keys to make it perfect

Making crepes has its art, but with these tips, I assure you they will turn out restaurant-quality on your first try.

1. The pan temperature: It's the most common mistake. If it's too cold, the batter won't seal and will stick; if it's too hot, it will burn before cooking. Keep the heat medium-low and be patient with the first one, which is usually the test one.
2. The thickness of the batter: We want thin crepes, not thick pancakes. The batter should be quite liquid to spread well in the pan. If you notice it's too thick after blending, you can add an extra teaspoon of milk.
3. Subtle greasing: Using absorbent paper to spread the margarine is better than putting the piece directly into the pan. This creates a thin film and prevents the crepes from becoming greasy.
4. Do not overfill: Although the mushroom filling is delicious, if you put too much, the crepe will break when folded. It's better to put just the right amount and, if you have leftover sauce, pour it over the top.
5. Smart customization: If you like an extra touch of flavor, try adding a little nutmeg to the cream filling. And if you're looking for a more substantial version for a special dinner, you could get inspiration from recipes like the stuffed chicken roll to add animal protein to the mixture.

When is it ideal to enjoy it?

This recipe of spinach and mushroom crepes it's incredibly versatile. Personally, I love preparing it for a breakfast late Sunday (brunch) because it has that balance of egg, dairy, and vegetables that leaves you satisfied but light. It also works wonderfully as a quick weeknight dinner when you want something comforting yet nutritious.

Furthermore, it's a great strategy if you have children at home or people who struggle to eat «greens.» The fun color of the dough and the mild flavor of the cheese and cream perfectly camouflage the taste of the spinach, making it a dish vegetarian very accepted by everyone. If you're planning a larger menu for a gathering, this dish could be the main course, and for dessert you could surprise with a chocolate crepe cake to keep the theme but in a sweet version.

Comparison table

Sometimes we get confused among so many types of doughs and fillings. Here I show you how our recipe stands against other popular options so you can choose the one you crave most today.

If you're interested in exploring more intense flavors like those mentioned in the table, I recommend checking out the chicken crepes in poblano sauce, which are an absolute delight for those who love mild spice.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how these green crepes turned out for you. Did you dare to change any filling ingredient? Did your children like the color? Leave your comment and share your own tricks! If you have leftover cream and want to use it in something sweet after this meal, perhaps it will inspire you to try making a cake with cream for dessert.

Culinary glossary

• Slice: To cut an ingredient (such as mushrooms or garlic) into thin, uniform slices or sheets.
• Sofrito: A technique of cooking chopped foods (such as onion and garlic) over low heat in fat until they soften and release flavor, used as a base for other dishes.
• Sift: To pass dry ingredients like flour through a sieve to aerate them and remove lumps.
• Spelt: A type of ancient wheat, considered more nutritious and digestible than common wheat, with a slightly nutty flavor.
• Smoke point: The temperature at which a fat or oil begins to smoke and burn; it is important to control this when using margarine or butter in the pan.