Mushroom and Spinach Crepes

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Thin crepes filled with onions, garlic, mushrooms, spinach, and feta cheese.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Main Course

Keyword: Crepes, Mushrooms and Spinach, weight watchers

Servings: crepes

Ingredients

Crepe Batter

½ cup Unsweetened almond milk or fat-free milk
2 Eggs
2-4 tbsp Water as needed
½ tbsp Light butter substitute melted
½ cup All-purpose flour
¼ tsp Table salt

Mushroom Filling

1 small Onion diced
2-3 Garlic cloves minced (depending on how garlicky you want it)
8 oz Mushrooms sliced or chopped
2 cups packed fresh spinach
½ cup Fat-free feta cheese crumbled
¼ tsp Paprika
½ tsp Italian seasoning
Salt and black pepper to taste

Instructions

Make the crepe batter by blending all of the batter ingredients in a high-power blender until smooth. Start with less water and add more depending on your desired consistency. Blend in pulses rather than in long increments and scrape the sides of the blender if needed in between pulses.
Heat a nonstick skillet over medium heat and spray with avocado spray or preferred cooking spray. Transfer the crepe batter into a kitchen squeeze bottle and use it to squeeze the batter into a thin, large circle about the size of a big tortilla. Make sure it is in an even layer.
Cook for 1-3 minutes on each side or until lightly browned and cooked through. Repeat the process to make 4 large crepes (you can keep the cooked crepes in the oven at 210F so they stay warm while you make the filling).
To make the mushroom filling, first saute the onion and garlic in a nonstick pan with cooking spray. If it begins to stick at any point, deglaze the pan with splashes of water.
Once the onions are translucent and the garlic is golden, add the paprika, Italian seasoning, and salt and pepper. Stir to coat and cook one more minute.
Add the mushrooms and cover the pan, stirring occasionally; cook until tender. Add the spinach and cover again. Remove from heat when spinach is wilted. Add the feta cheese and adjust seasonings as needed. (Alternatively, you can reserve the feta cheese and sprinkle it on last: 2 tbsp of cheese per crepe).
Divide the filling into the 4 crepes and fold them how you prefer. Serve immediately.

Notes

2 WW points per crepe.

Nutrition