Spinach, Turkey, And Mushroom-Stuffed Crepes Recipe- Learn Like a Pro

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Spinach, Turkey, And Mushroom-Stuffed Crepes Recipe- Learn Like a Pro:-These crepes, which are stuffed with spinach, turkey, and mushrooms, are a delectable treat that are ideal for brunch, lunch, or a dinner that is on the lighter side. The combination of tender crepes stuffed with a flavorful mixture of sautéed spinach, ground turkey, mushrooms, and cheese results in a meal that is both satiating and wholesome, and it will impress your family and friends.

Spinach, Turkey, And Mushroom-Stuffed Crepes Recipe- Learn Like a Pro

 

A dish that is both comforting and elegant can be made with the help of this recipe, which offers a delicious way to incorporate nutrient-rich ingredients.

 

Ingredients

 

For the Crepes:

  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt

 

For the Filling:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 pound ground turkey
  • 4 cups fresh spinach leaves
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • Chopped fresh parsley for garnish (optional)

 

Also Read:-Melissa Clark’s Raspberry Clafouti Recipe- Step by Step guide

 

Instructions:

Get the batter ready for the crepes:

  • Add the all-purpose flour, milk, eggs, melted butter, and salt to a mixing bowl or blender and mix until everything is combined.
  • Use a blender or whisk to achieve a smooth and homogenous mixture.
  • Permit the batter to rest for a minimum of thirty minutes in order to allow any bubbles to resolve.

 

Prepare the crepes by:

  • A pancake pan or a skillet that does not stick should be heated over medium heat.
  • It is recommended to use cooking spray or butter to lightly grease the skillet.
  • Around a quarter cup of the pancake batter should be poured into the skillet, and it should be swirled around so that it coats the bottom evenly.
  • Prepare for one to two minutes, or until the edges begin to lift and the bottom is beginning to turn a light golden colour.
  • Place the pancake on the other side and continue cooking it for an additional one to two minutes.
  • This process should be repeated with the remaining batter, stacking the crepes that have been cooked on a plate and covering them with a clean kitchen towel to keep them warm.

 

Put together the filling by:

  • Prepare the olive oil by heating it in a large skillet over medium heat.
  • For approximately two to three minutes, sauté the chopped onion and garlic until the onion has become fragrant and the garlic has become soft.
  • You should add the sliced mushrooms to the skillet and cook them for approximately five minutes, or until they begin to release their moisture and begin to brown.
  • The mushrooms should be moved to one side of the skillet, and then the ground turkey should be added. Cook for approximately five to seven minutes, breaking it apart with a spoon, until it is browned and cooked all the way through.
  • Put the fresh spinach leaves in the skillet and cook them for about two to three minutes, or until they have wilted. Add salt and pepper to taste, and season with salt.

 

Putting together the crepes:

  • Arrange a pancake that has been cooked on a level surface.
  • First, spread a portion of the turkey and mushroom filling onto one half of the pancake, and then sprinkle the remaining half with shredded mozzarella cheese.
  • A half-moon shape is created by folding the other half of the pancake over the filling to create the shape. Crepes and filling should be repeated with the remaining crepes.

 

Serve:

  • Place the stuffed crepes on plates that are intended for serving. If you so desire, garnish with fresh parsley that has been chopped.
  • Crepes stuffed with spinach, turkey, and mushrooms should be served warm, accompanied by a green salad or the sauce of your choice that you prefer.

 

Nutrition

  • Calories: 350 kcal
  • Total Fat: 16g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 135mg
  • Sodium: 420mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 2g
  • Sugars: 3g
  • Protein: 28g

 

Note

  • The information provided can be considered approximative and may change depending on the particular ingredients used and the amount of food consumed.
  • Adjustments are able to be made in accordance with the preferences and requirements of the diet.

 

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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