Spinach and Mushroom Crepes with Balsamic Vinaigrette
Posted by Erica R
Eggs, Olive Oil, Honey, Mushrooms, Salt And Pepper, Onion, Spinach, Balsamic Vinegar, Minced Garlic Clove, Milk, Salt, Flour
50 Easy And Delicious Crepes Recipes, Shipped Right to Your Door
Spinach and Mushroom Crepes with Balsamic Vinaigrette Recipe
These savoury crepes are filled with sautéed mushrooms and spinach and drizzled with a tangy balsamic vinaigrette. They are ideal for breakfast, lunch and dinner.
Ingredients
- 2 eggs
- 1/4 cup olive oil
- 1 teaspoon honey
- 2 cups mushrooms, sliced
- 1/2 cup water
- Season with salt and pepper to taste
- 1 onion, chopped
- 2 cups spinach, chopped
- 1/4 cup balsamic vinegar
- 1 minced garlic clove
- 1/2 cup milk
- 1/4 tsp salt
- 1 cup flour
Time Needed
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Instructions
- Whisk together the flour, eggs, milk, water, and salt in a mixing bowl until smooth.
- Melt the butter in a nonstick skillet over medium heat.
- Pour 1/4 cup of the batter into the pan and swirl it around to coat the bottom.
- Cook for 1-2 minutes, or until the edges curl and the bottom begins to brown.
- Cook for an additional 30 seconds on the other side.
- Repeat with the rest of the batter.
- Sauté the onion and garlic in olive oil in a separate pan until softened.
- Cook for 5-7 minutes, or until the mushrooms are tender.
- Cook until the spinach is wilted.
- To make the vinaigrette, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl.
- Spoon the mushroom and spinach mixture into the centre of each pancake, fold the edges over and drizzle with the balsamic vinaigrette.
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