Baked Crepes with Mushrooms and Spinach

Baked Crepes with Mushrooms and Spinach

It’s not even the first day of Summer and heat is already killing me. I hate humidity…
However, summer break so far (knock on the wood) seems to be under control. Kids are doing their thing, I do mine and we stay away from each other at least when I work.
We have few family days in a week, more now because they are off, so that gives us time to enjoy each other’s company. I think my kids are the funniest little individuals -totally picked that up from their dad, but yeah, I could laugh so much when they start with their stories, especially my older one. He is a natural!

Anyhoooo…let’s talk about food now because not much is going on in my life these days other than kids, work, hot weather… Are you reading in between the lines? Mommy has a blogging block again, a large brick stuck in her head, so she will write about food, because that’s what she does the best.

Did you ever had stuffed, savory crepes and baked with cheese? 
Well, I did many, many times before and you have no idea what are you missing! Alternatively and to save time you can use smaller soft tortillas. It’s of course different in texture, but I think it taste great too. Honestly, my family is not a fan, and sometimes I cannot figure them out at all. They like crepes, sweet and filled with nutella or jam, me on the other hand, I like to inhale few savory ones before smudging anything else on them. 

Baked Crepes with Mushrooms and Spinach 
Serves 2 
Ingredients:
  • 3-4 Crepes (depends on the size of your pan)
  • 2 Tbsp. Cottage Cheese (low fat)
  • 1 Tbsp. Sour Cream
  • 1 Egg, large
  • Salt and Pepper to taste
  • 1 handful Organic Spinach
  • 1-2 large mushroom/s, sliced 
  • 1/2 cup Shredded Cheese 
Directions:
  1. Preheat oven on 400 degrees Fahrenheit and Oil baking pan/skillet. 
  2. Mix together cottage cheese, sour cream, an egg, salt and pepper to taste. You can use 1-2 tbsp Feta cheese, but watch on sodium.
  3. Wash both spinach and mushrooms, squeeze as much as you can get rid of the liquid.  
  4. Place one crepe on the baking dish and add one Tbsp. Cheese mixture, put almost squeeze dry spinach and mushrooms, drizzle a little more of the cheese mixture and roll crepe. Continue until you are out of the pan space or crepes. 
  5. Pour equally the rest of the cheese mixture on top of the rolled crepes. Sprinkle cheese on top and bake for 20-25 minutes. 
  6. Let it cool down for 5 minutes before serving. 
NOTE**
You can alternatively use tortillas. 
If you are going to add FETA cheese, please taste and see if salt is needed. 
Depending on the oven, this could take up to 35 minutes to bake. 
You can make more than I did, just make more crepes and/or cheese mixture.
You can use any cheese, I used fat free, which I think it’s not a very good idea, cause it doesn’t taste like real cheese. So, I suggest adding real cheese. 
Any questions, shoot me an email! 
Salad #recipe
I serve it with mixed salad, which is similar to Pico de Gallo. 
Ingredients:
Roma Tomato
Cherry tomatoes 
Cucumber
Red onion
Scallions
Peppers
Cilantro
Dressing:
Juice of 1/2 lemon (I used Meyer lemon) 
2 tbsp. Olive oil
1/2 tsp. Cumin
Sprinkle Red hot Chili Pepper 
Salt to taste
Directions:
Dice everything and mix together. 
On side combine ingredients for dressing and toss together with salad. 
Baked Crepes with Mushrooms and Spinach #recipe
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Wishing you fantastic week ahead! 
Your friend,
Sandra



 Sandra’s Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.


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