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Crepes with Spinach, Cheese, Mushrooms

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Perfect for lunch or as a light meal, these Crepes with Spinach, Cheese, Mushrooms are quick and easy to make. Check out the instructional video here:

Crepes with Spinach, Cheese, Mushrooms



3 eggs
1 cup flour
1/2 cup Extra Virgin Olive oil
2 cups milk
1/2 tsp salt
Generous grind of ground black pepper
1/2 cup well drained cooked shredded spinach (or frozen spinach well squeezed and drained is fine)

50g / 1.7oz mascarpone or soft cream cheese
250g / 8.8oz sliced portobello mushrooms
150g / 5.2oz blue cheese
Salt and freshly ground black pepper

To serve:
Herb salad, parsley and coriander


1. Place all ingredients in blender and process until the mixture is smooth and well combined.

2. Heat a small, shallow non-stick frypan over a medium heat. Wipe a paper towel with a few dribbles of  Olive oil on it over the surface. Pour or ladle in approx 1/4 cup of mixture. Swirl the pan to evenly coat the surface with crepe mixture. Cook for 1 1/2 minutes, then carefully flip the crepe over with a bendy spatula or palette knife. The second side only takes about 20 seconds to cook.

3. Turn out on to a wire rack covered with tea towel or paper towel while you cook the rest of the batch. To store, place sheets of waxed or greaseproof paper between crepes, place in a sealable plastic bag and freeze.


Nutrition Facts

Servings 0

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