Whole Wheat Crepes With Spinach & Mushrooms

Mushrooms had been in the fridge for over a week safely preserved in a paper bag but were beginning to dry out. I also had a craving for something green, so decided to make crêpes with a mushroom and spinach filling for breakfast.

Ingredients for the whole wheat crêpes were:

  • 1/3 cup milk
  • 1 Tablespoon melted butter
  • 1 egg
  • 1/4 teaspoon kosher salt
  • 1 teaspoon powdered egg white
  • 1 Tablespoon warm water
  • 3 tablespoons white whole wheat flour*
  • olive oil to lightly brush the skillet

* White whole wheat flour is made from a wheat variety which has a white outer coating (bran).

I mixed the egg white powder with warm water to an egg white consistency, then blended  it with the milk, melted butter, egg, salt and flour using a hand blender. I let the batter rest while the mushrooms and spinach were being prepared.

Ingredients for the filling were:

  • onions
  • jalapeño
  • garlic
  • mushrooms
  • spinach
  • salt
  • black pepper
  • nutmeg
  • Neufchâtel cheese

mushroom & spinach crepes

mushroom & spinach crepes


The crêpes turned out super thin and the filling was perhaps a bit indulgent but delicious.

mushroom & spinach crepes

mushroom & spinach crepes

mushroom & spinach crepes

mushroom & spinach crepes


Between crêpes I gave the pan a quick spray or two of water to slightly cool the pan before re-brushing it with oil and cooking the next crêpe.

mushroom and spinach crepes



 


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