Recipe by Elky Friedman

Spinach-Mushroom Crêpes

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Spinach-Mushroom Crêpes
Dairy Dairy
Medium Medium
6 Servings
Allergens

Contains

- Gluten - Dairy - Egg
1 Hour
Diets
- Vegetarian - Pescatarian

Crêpes are always a hit and a spectacular dinner for company. During the Nine Days, if you’re tired of pizza and pasta, whip these up for something different, delicious, and healthy! If you feel they are too time-consuming, prepare the simple quiche version (see my note below for instructions). It’s easy, healthy, and just as tasty! Yields 15 crepes.

Ingredients

Crepes

  • 1 cup milk

  • 4 eggs

  • 1/2 teaspoon salt

  • 1 cup flour

  • 1 teaspoon oil

Filling

  • 1 (32-ounce) bag frozen spinach, thawed and strained

  • 1 medium onion, diced

  • 1 tablespoon oil

  • 2 garlic cloves

  • 1/2 red pepper, diced

  • 1 (8-ounce) box mushrooms, sliced

  • 1 teaspoon salt

  • pinch of pepper

  • pinch of nutmeg

  • 1/2 cup shredded light mozzarella cheese

  • 1/2 cup cottage cheese

Tomato Sauce Topping

  • 1 teaspoon salt

  • 1/2 teaspoon oregano

  • 1/2 teaspoon pepper

Directions

Prepare the Crepes

1.

In a blender or using an immersion blender, combine the milk, eggs, salt, flour, and oil until smooth.

2.

Heat a skillet until quite hot and spray with nonstick cooking spray. Spoon a heaping tablespoon of batter into the skillet and move it around very quickly, covering the pan completely with a thin layer. Repeat until all batter is used.

3.

Meanwhile, heat oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add mushrooms and diced red pepper. Sauté for three to five minutes. Add garlic and spinach. Sauté until the liquid dissolves. Add salt, pepper, and nutmeg. Remove from heat and let cool. Stir in shredded mozzarella cheese and cottage cheese.

4.

Place a crêpe on a work surface. Place a heaping tablespoon of the mixture on one side of the crêpe. Roll up, pulling the left and right sides in as you go. Fill all crêpes.

Prepare the Sauce

1.

Heat oil in a sauté pan over medium heat.

2.

Add onion and sauté until translucent. Add tomatoes, tomato paste, salt, oregano, and pepper. Let simmer for 10 minutes.

3.

Drizzle over each crêpe before serving. Delicious!

Tips:

If you are topping your crêpes with store-bought marinara sauce, warm it first!

Variation:

For those of you who don’t have the time or patience to make crêpes, prepare the filling mixture as directed. Add one egg, two egg whites, and 3/4 cup milk or almond milk. Mix and pour into a pan. Bake at 350 degrees Fahreheit for 45 minutes for a delicious, easy, healthy spinach mushroom quiche!

Recipe tags

9 days blinchiki blintzes crepes delicious Elky Friedman healthy nine days savory blintzes spinach
Spinach-Mushroom Crêpes

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