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Spinach & mushroom crepes

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 x 250g pkt frozen chopped-leaf spinach, thawed
  • 1 tablespoon olive oil
  • 150g portobello or Swiss brown mushrooms, coarsely chopped
  • 200g reduced-fat ricotta
  • 2 tablespoons fat-free milk
  • Salt & freshly ground black pepper
  • 2 tablespoons finely chopped fresh chives
  • 500ml (2 cups) cold water
  • 1 x 300g btl crepe mix


  • 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.
  • 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.
  • 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.

Source: taste.com.au


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