Spinach Crepes Stuffed with Mushrooms
Ilse Castrejón
Give your traditional crepes a twist and prepare these delicious spinach crepes stuffed with mushrooms, besides being very easy to prepare, they are super nutritious due to their high content of iron and vitamins. You have to try them!
Reviewed by Editorial Team of Kiwilimón
4.5
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8 comentarios
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Ingredients
4
Servings
  • 1 cup spinach
  • 1 egg, for the crepes
  • 1 1/2 cups flour, for the crepes
  • 1/4 teaspoons salt, for the crepes
  • 2 cups cow's milk, for the crepes
  • cooking spray
  • 1 tablespoon olive oil
  • 1/4 cups onion, finely chopped
  • 2 teaspoons garlic, finely chopped
  • 2 cups button mushrooms
  • 3 tablespoons parsley, finely chopped
  • 1/2 cups white wine
  • 1 cup whipping cream
  • 1/3 cups walnuts, chopped
  • purslane, to decorate
  • sesame seeds, to decorate
  • sunflower seeds, to decorate
Preparation
30 mins
20 mins
Low
  • In a pot with boiling water and salt, blanch the spinach for a minute, place in a bowl with cold water to cut cooking and drain.
  • For the crepes, blend the spinach with the egg, flour, salt and milk until you get a homogeneous mixture.
  • Heat a nonstick skillet over medium heat with a little cooking spray. Pour in some of the crepe mixture and spread. Cook for about 3 minutes per side. Repeat until finished with the mixture and reserve.
  • For the filling, heat the olive oil in a pan over medium heat and cook the onion, garlic, mushrooms and parsley.Once the liquid has reduced, add the white wine and let it evaporate, add the cream to beat and cook until thick. Add the walnut, season with salt and pepper and reserve.
  • Fill the crepes with the previous preparation. Serve on a plate and garnish with fresh purslane, sesame and sunflower seeds.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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