Savory Mushroom, Spinach & Cheese Crepes
photo by French Tart
- Ready In:
- 12 (6 inch) crepes (pre-made or homemade with one of the crepe recipes posted on Zaar)
- 3 tablespoons extra virgin olive oil
- 1 1⁄4 lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)
- 1⁄4 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh thyme leave
- 1 garlic clove, finely chopped
- salt & pepper, to taste
- 1 (10 ounce) package fresh spinach, washed, stemmed & coarsely chopped
- 5 ounces goat cheese, crumbled
- 2 cups mozzarella cheese, shredded
- Make crepes if using homemade & set aside.
- Preheat oven to 350°F.
- Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
- Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
- Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
- Uncover & add the goat cheese, stirring until melted.
- Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
- Cover pan with foil and heat until cheese melts, about 15 minutes.
- Serve warm.
Questions & Replies
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YUMMY! I made this this morning for my breakfast actually with a poached egg. I'm having just soup for dinner, so I thought this would be nice. I did cheat and got some premade crepes. A local French market sells them frozen and they are actually very very good. I have made my own many times, but thought I would just take a short cut.<br/><br/>Excellent, loved the filling ... the goat cheese was a great flavor. Like French Tart, I too was out of mozzarella, but I had peccorino romano which worked just as well. But mozzarella would be also very nice.<br/><br/>I also made this for one of the ladies I cook for so she could have them for lunch. I made the filling, but removed it quickly after adding the spinach and gave her the goat cheese to add when she reheats the sauce. She said they came out wonderful. She reheated lightly in the micro, stuffed the crepes and then topped with cheese and in her toaster oven to melt. She absolutely loved them and asked for the recipe. She has medical reasons and can't cook much, but it able to warm things up and this she said was excellent.<br/><br/>They came out absolutely decadent and very good. and a must keep. I know a bit odd for breakfast, but almost like a spinach omelette ... The poached egg on the top was over the top. Breakfast lunch or dinner. What a nice recipe<br/>kim
Wow!! Yummy!! :D I halved the recipe as I knew my boys would not be interested (yay, more for me). So very very good, even the next day ! I used dried herbs as I didn't have fresh, increased the garlic because I love it. This will definitely be one of my easy go to recipes for my kid free weekends. I used Sunny Yukon's 'Anytime Crepes' Recipe #327593 for the crepes. Thanks so much for posting this wonderful recipe Tink!! Made & enjoyed for PAC Spring 2011 :)
These were TOTALLY divine Tink darlink! I LOVE spinach and cheese and the addition of the mushrooms and garlic was an extra layer of flavour for this delicious filling. I used local chevre cheese and I hope you don't mind, but I used one pink shallot with the garlic. I made my own French crepes in a special crepe pan, so they were quite large - 10" in diameter. The only other minor sub I made, was to sprinkle parmesan cheese over the top of the crepes as I had run out of mozzarella cheese! I served one per person as a light luncheon dish with French bread and a bowl of fresh salad. My finishing flourish was to sprinkle fresh thyme over the top of the crepes! AN amazing recipe and I can see myself using the filling for other recipes. Made for 5 a Day in the Photo's forum and SAVED for the future! Merci, FT:-)