Spinach and Mushroom Crepes
ekilu Team
ingredients
9
Difficulty
Easy
Time
30'
2 servings
Fresh ingredients
water
1 1/4 cups
spinach
4 oz
egg
2 units
onion
1/2 unit
mushroom
11 oz
Pantry ingredients
oat flour
7 oz
salt
1 tsp
olive oil
3 tbsp
mozzarella cheese
2 handfuls
Instructions
1
Wash the spinach and put into a food processor or blender with the water. Blend well.
2
Add the egg, flour, salt, and 2 tablespoons olive oil to the mixture and blend again until smooth.
3
Wash and slice the mushrooms. Cut the onion into strips.
4
Heat a little olive oil in a skillet. Add the onion and lightly fry over medium heat for a couple of minutes, stirring often.
5
Add the mushrooms and season with a pinch of salt. Cook together with the onion for 5–7 minutes until light golden and soft.
6
Drizzle a little oil in a skillet to cover the entire base. Spread a little of the batter inside the skillet. Tilt from side to side to cover well and then cook over medium heat for 1–2 minutes, until you see bubbles forming on the surface. Very carefully turn the crepe over.
7
Spread a little of the onion and mushroom mixture and a little of the cheese over the top, then gradually fold over the sides of the crepe to close. Repeat the process until there is no more batter or filling left.
Tips & Tricks
Closing a crepe isn’t always easy, which is why we recommend you spread out the mushroom and onion mixture as well as possible, without piling it on. Otherwise, it will be harder.
You can add other ingredients to the filling. For instance, you can fry some tofu together with the mushrooms, or add chicken, turkey, or other vegetables.
Use any kind of flour you like and even lactose-free cheese if required.
The measures given should be enough to make 4 crepes.
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