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Spinach crepes with creamy mushroom and mascarpone filling
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate your dinner with savory mushroom and cheese crepes!
Ingredients:
  • 20g butter
  • 1 garlic clove, crushed
  • 300g Swiss brown mushrooms, thinly sliced
  • 127.50 gm mascarpone cheese
  • Baby rocket, to serve
  • Cherry tomatoes, halved, to serve
  • 250.00 ml plain flour
  • 450.63 gm milk
  • 60g baby spinach, finely shredded
  • Olive oil cooking spray
Instructions:
  • In a frying pan over medium-high heat, melt butter until sizzling. Add garlic and sauté for 1 minute. Toss in mushrooms and cook for 5 minutes until tender. Stir in mascarpone and cook for 1-2 minutes until heated through. Season with salt and pepper, then cover to keep warm.
  • Prepare the crepe batter: Sift flour and a pinch of salt into a bowl. In a jug, whisk together milk and eggs. Pour the milk mixture into the flour mixture and whisk until combined. Stir in spinach. Heat a 20cm non-stick frying pan over medium heat and spray with oil. Pour 1/3 cup of the batter into the pan, swirling to cover the base. Cook for 2 to 3 minutes until light golden, then flip and cook for 1 more minute. Transfer to a plate and cover to keep warm. Repeat with the rest of the batter to make 8 crepes.
  • Lay down a crepe on a plate, generously pile the mushroom mixture on one side, fold it over to create a delicious parcel. Repeat for the rest of the crepes and mushrooms. Serve and enjoy!

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