Spinach Crepes with Sauteed Vegetables
Spinach crepes with sauteed vegetables are a delicious starter or entrée perfect not only for St. Patrick’s Day or Mardi Gras. This light meal is packed with flavors!
Servings: 8 crepes
Ingredients
Spinach crepes:
- 4 cups baby spinach leaves (100 grams)
- 1 cup milk (240 milliliters)
- 1 cup all-purpose flour (130 grams), see note 1
- 1 tablespoon dried oregano (see note 2)
- 1 teaspoon salt
- 1 ginger (fresh, thumb-size, grated), see note 3
- 1 egg (large)
- oil or butter for cooking
Sauteed vegetables:
- 3 tablespoons butter (45 grams), see note 4
- 1 onion (medium, thinly sliced)
- 2 cups button mushrooms (chopped), 120 grams, see note 5
- 1 yellow bell pepper (thinly sliced)
- ½ teaspoon salt
- ⅛ teaspoon black pepper or to taste
- 2 cloves garlic (minced)
- 2 cups cherry tomatoes (halved), 280 grams
- ½ cup parsley (fresh, chopped), 30 grams
- 1 cup mozzarella cheese (shredded), 115 grams
Instructions
Spinach crepes:
- In a blender, combine spinach and milk, and process until smooth. Add flour, dried oregano, salt, grated ginger and egg. Pulse until well combined.
- Place a small or medium non-stick skillet/frying pan over medium heat. Grease it with a tiny amount of butter/oil. When hot, pour ¼ cup of the spinach batter in, spreading it around quickly by tilting the skillet in the air so the batter spreads as far as possible. Cook for 1 to 2 minutes or until the bottom is set before turning it over with a spatula.
- Cook for a further ½ minute to a minute. Transfer a cooked crepes onto a plate. To keep them warm, cover them with another plate.
Sauteed vegetables:
- In a 10-inch/26-centimeters (or larger) skillet/frying pan, melt butter. Add sliced onion, mushrooms and thinly sliced bell pepper. Saute for 10 minutes, stirring occasionally.
- Next, add garlic and stir until it releases its aroma, about 1 minute. Add cherry tomatoes and chopped parsley. Stir and saute for 3 more minutes before turning off the heat.
- Serve each crepe warm, topped or filled with sauteed vegetables and a shredded cheese.
Notes
- All-purpose flour (US) = plain flour (UK).
- Dried oregano can be substituted with Herbs de Provence or Italian seasoning.
- You should get at least 1 teaspoon of grated ginger.
- You can use either salted or unsalted butter. When using salted butter, use slightly less salt to season the vegetables.
- Count with about 3-4 medium mushrooms. White or brown button mushrooms or cremini mushrooms work great here.
- Overcooking crepes can make them rubbery.
- To thin the batter (if needed), add more milk.
- Some prep can be done while you are sauteing the veggies, so you can save time there! You can also saute the veggies in advance and reheat them later.
Nutrition
Calories: 215 kcal (11%), Carbohydrates: 20 g (7%), Protein: 9 g (18%), Fat: 12 g (18%), Saturated Fat: 6 g (38%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.2 g, Cholesterol: 46 mg (15%), Sodium: 598 mg (26%), Potassium: 411 mg (12%), Fiber: 2 g (8%), Sugar: 4 g (4%), Vitamin A: 2251 IU (45%), Vitamin C: 47 mg (57%), Calcium: 156 mg (16%), Iron: 2 mg (11%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
