Best 7 Mushroom Spinach Crepes Recipes

SAVORY MUSHROOM, SPINACH & CHEESE CREPES

Steps:

• Make crepes if using homemade & set aside.
• Preheat oven to 350°F.
• Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
• Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
• Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
• Uncover & add the goat cheese, stirring until melted.
• Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
• Cover pan with foil and heat until cheese melts, about 15 minutes.
• Serve warm.

CREPES WITH SPINACH, BACON AND MUSHROOM FILLING

Steps:

• Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
• In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
• In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
• Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

SPINACH CREPES WITH HAM AND MUSHROOM

Steps:

• Wash the spinach and place in a blender or food processor. Add the egg, butter, flour and milk, and blend well for 1 minute. Pour into a bowl and allow to sit for 30 minutes.
• Wash the mushrooms and put in blender or food processor along with the ham, sour cream and paprika. Puree and set aside.
• Heat a crepe pan, or small non-stick skillet over medium heat until a drop of water jumps in the pan. Put 1 tablespoon of crepe batter into the pan and tilt the pan to spread the batter evenly. Turn down the heat. Crepe should be very thin so it will cook in less than a minute. The crepes do not need to be turned. Remove the crepe and continue with the rest of the batter, one at a time. You should thin the batter with 1-2 tablespoons of water as you make the crepes, because the batter will thicken as it sits. You want to keep the crepes very thin!
• Place each crepe in an oven dish as you make them. Spread each crepe with the ham and mushroom filling, and fold.
• Sprinkle the grated cheese over the top, and heat in pre-heated 375F oven for 2-5 minutes.

CREAMY CHICKEN, MUSHROOM & SPINACH CREPES

Steps:

• 1. First, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
• 2. Meanwhile, make the crêpes - Combine all ingredients in electric blender, cover and process until smooth. Coat an 8-inch nonstick skillet with cooking spray, place over medium heat. Pour about ¼ cup of batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted to flip and remove when done cooking). Place crêpe on wax paper and let cool. Repeat process until all batter is used.
• 3. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done. Spoon mixture into bowl, sprinkle with remaining lemon juice and pepper and set aside.
• 4. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt; add chicken to mixture.
• 5. Stir in sour cream and mayonnaise. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve.

SAVORY MUSHROOM, SPINACH AND PARMESAN CREPES

Steps:

• Preheat broiler on max. Combine crepe ingredients in bowl; mix until creamy. Let sit 30 min. Meawhile, prepare garnish and filling. Heat butter in a non-stick, medium-sized skillet under medium-high heat until foamy. Coat bottom of pan. Prepare the onion garnish. Place onion rings in hot pan, adding salt and pepper to season, sauté until caramelized. Remove the onions and set aside. Add the diced onions through rosemary to same pan and sauté two minutes or until onions color. Add the mushrooms, sauté for another four minutes or until tender. Add the spinach,combine well, sautéing until the spinach starts to wilt. Remove the mixture from pan and place in a bowl, cover, and set aside. Heat butter in a large non-stick skillet under medium-high heat. Once butter foams, turn to coat the pan and pour off any remaining butter into filling mixture. Combine and cover. Taking pan off the stove and holding it with one hand, pour a pancake-sized amount of crepe batter into pan and immediately start rotating pan to spread batter about the bottom of pan. Put the pan back on the stovetop and watch the batter set and the edges of crepe start to brown. Flip the crepe over and do the other side. When done, put on plate. Return pan to stove and spray. Repeat process until you have enough crepes. Spray a 13 x 9 baking dish and set aside. Scoop about three or four tablespoons of mixture onto the middle of a crepe and spread in a line along the diameter. Sprinkle about two tablespoons of cheese over the filling and roll up, placing crossways in the prepared dish. Repeat with 8 crepes (or however many you can/want to make). Sprinkle the top of the crepes with the remaining cheese. Place in the oven under the broiler for a few minutes, or until the cheese starts to take on a golden-brown color. Remove from the oven and plate two crepes per plate, topping with the caramelized onions and scallions. Serve and enjoy.

CREAMY CHICKEN, SPINACH & MUSHROOM CREPES

Steps:

• 1. First, in a bowl, combine 2 tbsp lemon juice, green onions, cornstarch, lemon rind and salt in a medium bowl; stir with a wire whisk until blended.
• 2. Add chicken; toss to coat. Cover and refrigerate for 1 hour.
• 3. For crêpes - Combine all ingredients in electric blender, cover and process until smooth.
• 4. Heat an 8-inch nonstick skillet over medium heat, and coat with cooking spray.
• 5. Pour about ¼ cup of batter into heated pan; quickly tilt pan in all directions so batter covers pan with a thin circular film.
• 6. Cook about 1 ½ minutes on each side. (Crêpe should easily be lifted with a spatula to flip and remove when done cooking).
• 7. Place crêpe on wax paper and let cool.
• 8. Repeat process until all batter is used.
• 9. Filling - Combine honey and yogurt together, and set aside.
• 10. Next, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken mixture; sauté 4 minutes or until chicken is done.
• 11. Spoon mixture into a bowl, sprinkle with remaining lemon juice, salt and pepper, and set aside.
• 12. Heat remaining oil in skillet over medium-high heat. Add bell pepper and mushrooms and sauté 2 minutes. Add spinach and garlic, continue to cook 2 more minutes, or until spinach begins to wilt.
• 13. Add chicken to mixture.
• 14. Stir in yogurt mixture, combine well.
• 15. Remove from heat. Spoon chicken mixture into center of each crêpe; gently roll closed. Serve and enjoy!

MUSHROOM & SPINACH CREPES

Steps:

• Preparation 1.Process whole-wheat flour, all-purpose flour, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight. 2.Heat oil in a large nonstick skillet over medium heat. Add mushrooms, shallots, rosemary and salt and cook, stirring, until the mushrooms are soft and have released their liquid, about 6 minutes. Stir in spinach a handful at a time and cook until wilted, about 4 minutes. Cover to keep warm. 3.Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom. 4.Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate. 5.Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200°F oven. 6.To assemble, place a crepe on a clean cutting board. Spread a generous 1/3 cup of the mushroom filling in the center, leaving a 1- to 2-inch border. Top with 1 tablespoon goat cheese. Fold in the sides to make a square shape, leaving a "window" in the center. Press down on the corners, as necessary, to help keep the crepe folded. Repeat with the remaining crepes and filling. Garnish with rosemary, if desired