Heart-Healthy Savory Crepes with Spinach and Mushroom Filling
Elevate your healthy eating routine with these Heart-Healthy Savory Crepes with Spinach and Mushroom Filling. Made with wholesome whole wheat flour, skim milk, and just a touch of olive oil, these delicate crepes are light yet satisfying. The filling features a nutrient-packed medley of fresh spinach, earthy mushrooms, and aromatic garlic, finished with a pop of bright lemon juice and tangy low-fat feta cheese. Lightly spiced with red pepper flakes for a subtle kick, these crepes are full of flavor without compromising on heart health. Perfect for a nutritious breakfast, brunch, or light dinner, this recipe is easy to prepare in under an hour and is sure to impress with its balance of richness and freshness. Serve warm and garnish with fresh parsley for a beautifully elegant dish that’s as good for your body as it is for your taste buds.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 2 large Eggs
- 1.5 cups Skim milk
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 4 cups Fresh spinach
- 2 cups Mushrooms, sliced
- 2 cloves Garlic, minced
- 0.25 teaspoons Red pepper flakes
- 0.25 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 0.5 cup Low-fat feta cheese, crumbled
- 2 tablespoons Chopped fresh parsley
Instructions
In a medium bowl, whisk together the whole wheat flour, eggs, skim milk, olive oil, and salt until smooth. Let the batter rest for 10 minutes.
Heat a non-stick skillet over medium heat. Pour 1/4 cup of the crepe batter into the skillet and swirl to evenly coat the bottom.
Cook for about 2 minutes until the edges lift slightly, then flip and cook for another minute. Repeat with the remaining batter. Set crepes aside.
In the same skillet, add 1 tablespoon of olive oil and heat over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
Add the mushrooms to the skillet and cook until they start to release moisture and turn golden brown, about 5 minutes.
Add fresh spinach, red pepper flakes, black pepper, and a pinch of salt. Stir and cook until the spinach is wilted, about 3 minutes.
Stir in the lemon juice and crumbled feta cheese. Cook for an additional 2 minutes to combine the flavors.
Place a cooked crepe on a plate and spoon about 1/4 of the spinach and mushroom mixture into the center of the crepe.
Fold the crepe over the filling. Repeat with the remaining crepes and filling.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 30.1 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1358 mg | 104% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2444 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
