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Spinach & mushroom crepes
Spinach & mushroom crepes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in delicious spinach and mushroom crepes for a delightful treat.
Ingredients:
  • 1 x 250g pkt frozen chopped-leaf spinach, thawed
  • 18.20 gm olive oil
  • 150g portobello or Swiss brown mushrooms, coarsely chopped
  • 200g reduced-fat ricotta
  • 41.20 gm fat-free milk
  • Salt & freshly ground black pepper
  • 40.00 ml finely chopped fresh chives
  • 500ml (2 cups) cold water
  • 1 x 300g btl crepe mix
Instructions:
  • Squeeze spinach to remove excess liquid using your hands. Heat oil in a non-stick pan over medium-low heat. Cook spinach and mushrooms, stirring occasionally, for 5 minutes until mushrooms are tender. Stir in ricotta and milk, cook for 2-3 minutes until heated through. Season with salt and pepper, then set aside.
  • Stir in 1 tablespoon of fresh chives and the water into the crepe mix. Follow packet instructions for preparing the crepe mix. Heat a 20cm non-stick frying pan over medium heat. Pour 60ml (1/4 cup) of batter into the pan, swirling to coat the base evenly. Cook for 2 minutes per side or until golden. Transfer to a plate and cover with foil. Repeat with the remaining batter to make a total of 8 crepes.
  • Divide crepes onto plates, fold in half, top with spinach mixture, fold in half again, sprinkle with remaining chives, and serve promptly.

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