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Spinach crepes with creamy mushroom and mascarpone filling

  • 0:20 Prep
  • 0:35 Cook
  • 4 Servings
  • Advanced


  • 20g butter
  • 1 garlic clove, crushed
  • 300g Swiss brown mushrooms, thinly sliced
  • 1/2 cup mascarpone cheese
  • Baby rocket, to serve
  • Cherry tomatoes, halved, to serve

Spinach crepes

  • 1 cup plain flour
  • 1 3/4 cups milk
  • 2 eggs
  • 60g baby spinach, finely shredded
  • Olive oil cooking spray


  • 1
    Melt butter in a frying pan over medium-high heat. Add garlic. Cook, stirring, for 1 minute. Add mushroom. Cook, stirring, for 5 minutes or until tender. Add mascarpone. Cook, stirring, for 1 to 2 minutes or until heated through. Season with salt and pepper. Cover to keep warm.
  • 2
    Make crepes: Sift flour and pinch of salt into a bowl. Whisk milk and eggs in a jug. Add milk mixture to flour mixture. Whisk to combine. Stir in spinach. Spray a 20cm (base), non-stick frying pan with oil. Heat over medium heat. Pour 1/3 cup mixture into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn. Cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 crepes.
  • 3
    Place 1 crepe on a plate. Top 1 half with mushroom mixture. Fold over to enclose filling. Repeat with remaining crepes and mushroom mixture. Serve.

Source: taste.com.au


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