Spinach and Mushroom Crepes

I love these Spinach and Mushroom Crepes. They taste great and are ideal as a main meal with some salad on the side. Crepes can now be bought at the supermarket which is a good time saver when in a hurry. No one will know, just reheat them in the pan and top with the spinach and mushroom mixture and you are good to go.

Another variation is chicken and mushroom which is also tasty. However, if you want a lean meat-free version then try the Spinach and Mushroom Crepes. Also if you have the time try making your own fresh hot crepes. Enjoy!

Serves 4

Ingredients

1 x 250 gram packet of frozen chopped leaf spinach, thawed

1 tablespoon olive oil

150 g portobello or Swiss brown mushrooms, coarsely chopped

200 g reduced fat ricotta cheese or plain ricotta cheese

2 tablespoons low fat milk or full fat

Salt and freshly ground black pepper

2 tablespoons finely chopped fresh chives

500 mls (2 cups) cold water (for crepe mix)

1 x 300 g crepe mix

Method

Use your hands to squeeze excess liquid from spinach. Heat oil in a non-stick frying pan over medium-low heat.

Add spinach and mushrooms and cook, stirring for 5 minutes or until mushrooms are tender.

Add ricotta and milk and cook, stirring, for 2-3 minutes or until just heated through. Taste and season with salt and pepper. Remove from the heat and set aside.

Add 1 tablespoon of the chives and the water to the crepe mix. Prepare the crepe mix following packet directions. Heat a 20 cm non-stick frying pan over medium heat. Pour 60 ml (1/4 cup) of the crepe batter into the pan and tilt to cover the base. Cook for 2 minutes each side or until golden. Transfer to a plate and cover with foil. Repeat with the remaining batter to make 7 more crepes.

Divide crepes among the serving plates and fold in half. Top with the spinach and mushroom mixture and fold in half again to enclose the filling.

Sprinkle with the remaining chives and serve immediately.