Description
Spinach Mushroom and Ricotta Stuffed Crepes deliver a perfect balance of savory flavors and creamy textures. Ideal for brunch, lunch, or a light dinner!
Ingredients
For the Crepes:
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons melted butter
1/4 teaspoon salt
1/2 teaspoon sugar (optional)
1/2 teaspoon vanilla extract (optional)
For the Filling:
1 tablespoon olive oil
2 cups fresh mushrooms, finely chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
For the Topping:
1/2 cup grated mozzarella cheese
1/4 cup freshly chopped parsley
1/2 cup light béchamel or creamy sauce (optional)
Instructions
1. In a mixing bowl, whisk together flour, eggs, milk, melted butter, salt, and sugar until smooth. Let rest for 15-20 minutes.
2. Heat a non-stick skillet over medium heat, lightly grease with butter. Pour 1/4 cup batter into pan and swirl to coat. Cook 1-2 minutes, flip, cook 30 seconds more. Repeat with remaining batter.
3. Heat olive oil in a pan, sauté mushrooms until golden. Add spinach and cook until wilted. Season with salt, pepper, oregano, and garlic powder.
4. In a bowl, combine ricotta and Parmesan cheese. Fold in sautéed mushroom and spinach mixture.
5. Lay each crepe flat, add 2 tablespoons filling in center, roll or fold to enclose.
6. Place filled crepes in greased baking dish, top with mozzarella and béchamel sauce if desired.
7. Bake at 375°F (190°C) for 10 minutes or until cheese is melted and bubbly.
8. Garnish with fresh parsley and serve warm.
Notes
For extra flavor, add caramelized onions or sun-dried tomatoes to the filling.
Experiment with cheeses—try feta or goat cheese for a tangy twist.
Serve with a side salad or roasted vegetables for a complete meal.
Store leftovers in the fridge for up to 2 days and reheat in the oven or skillet.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch, Main Course
- Method: Baking, Sautéing
- Cuisine: French, Modern European
Nutrition
- Serving Size: 2 crepes
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg
Keywords: spinach mushroom ricotta stuffed crepes, savory crepes, brunch recipes, vegetarian crepes, ricotta mushroom crepes