Whole Wheat Crepes with Spinach and Mushrooms

There are days when I want a good meal, but FAST and I mean FAST!! I am not a patient person:) Some would opt to go through a drive-thru or eat out, but remember I said good meal:) So what did we do the other night when we were starving and craving good, healthy food? We went to Closet Cooking and found a fabulous recipe to try!!

We stumbled upon Kevin’s Spinach and Mushroom Crepes and thought they would be perfect for our hunger pains. We were right!! We made some changes to the recipe…we adapted it to our tastes and really what we had in the fridge. We adde
d in some zucchini, used mozzarella and feta cheese, added fresh basil, etc.

The whole wheat crepes were perfect to roll up around our savory filling. I need to make these crepes more often. Maybe I will do a sweet version next time. They really were killer!

I also made a spinach salad with dried cranberries, oranges, and a raspberry vinigrette to go with too! We were eating good in the neighborhood…and in minutes! Thanks Kevin for the inspiration!









Spinach and Mushroom Whole Wheat Crepes

Adapted from Closet Cooking

Ingredients:
1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (chopped)
8 ounces mushrooms (sliced)
1 cup chopped fresh spinach

Β½ cup zucchini(chopped)
salt and pepper to taste
2-3 T balsamic vinegar
6 whole wheat crepes
Mozzarella and Feta cheese (use what you like)

Fresh Basil

Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until just starting to caramelize, about 5 minutes.
3. Add the garlic and saute for about 1 minute.
4. Add the mushrooms and zucchini. Season with salt and pepper and saute until they are soft.
5. Add the spinach and saute until it wilts.
6. Add in the balsamic vinegar.
7. Place some of the mushroom and spinach mixture into a crepe followed by some cheese and fresh basil.

Whole Wheat Crepes

Ingredients:
1/4 cup whole wheat flour
1/4 cup all purpose flour
1 egg
3/4 cup milk
1/8 teaspoon salt
1 tablespoon butter (melted)

Directions:
1. Mix everything in a large bowl.
2. Pour 1/4 of the mixture into a lightly buttered pan heated at medium. (Make sure you use a small saute or crepe pan)
3. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
4. Cook the crepe until golden brown on the bottom, about 2 minutes.
5. Flip and cook the other side until golden brown.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. Maria,
    I am always impressed that you feed your family such healthy meals and are creative about it.
    Lovely crepes.
    Can you imagine my mother feeding us crepes in the 1970’s? I don’t think so!
    Stacey

  2. Wonderful! I concur- make a fast meal at home instead of fast food if you can do it! I have never made crepes! This looks great! Glad you enjoyed your din din!

  3. Those crepes look fabulous. I love crepes, but have had more sweet ones than savory. The salad really rounded this out into a healthy dinner. Looks perfect, Maria!

  4. Fast huh? I guess with the 2 of you in the kitch it makes it go faster. I still lovbe that you cook together!!!! And these look incredible. When you have a moment please email me with an address if you can so I can respond. I have a question on something you and I have both made. Thanks.

  5. Oh, these look amazing! I LOVE crepes and don’t make them nearly often enough. In fact, every time I make them I think “I need to make these more.” I’ve only done sweet/breakfast fillings though — and now I am so eager to try them with savory, as you’ve done here. Yum!

  6. I love crepes but have only made sweet ones. These look fantastic and easy to make – love that. The salad looks really tasty too.

  7. Yum, this look like such a healthy meal! I have never made crepes but might have to try this out for a simple meal sometime. πŸ™‚

  8. Maria, I don’t know if you have had “dosai” before. They are basically Indian crepes for breakfast made from different kinds of flour and may also be stuffed with potatoes, veggies, indian cheese etc.
    This so reminds me of that. So good!

  9. doesn’t kevin have the best recipes? I love getting inspired by him. well, my dear you did a fantastic job on these. I can see why these would satisfy, completely!

  10. I’ve never had whole wheat crepes. Your look delicious. Love the spinach and mushrooms. I also visit Closet Cooking…have found good recipes there too!!!

  11. great crepes!!!!!! I’ve been looking for WW crepes for a while! So glad that you did it!

    Can you store fresh in freezer or you make it every time?

  12. your crepes are beatiful! i’ve always heard that they’re difficult to make, but you’ve done them perfectly. excellent work. πŸ™‚

  13. I am OBSESSED with crepes! Unfortunately I tend to fill mine with things like Nutella and strawberries and cream, but yours sound much healthier. πŸ™‚ I should give savory dinner crepes a go.

Leave a Reply

Your email address will not be published. Required fields are marked *