Low Sodium Savory Crepes with Spinach and Mushroom Filling
Delight in the wholesome flavors of these Low Sodium Savory Crepes with Spinach and Mushroom Filling, a perfect dish for anyone seeking a nutritious yet indulgent meal. These delicate crepes are crafted from a light, easy-to-make batter featuring all-purpose flour, eggs, and unsalted butter, ensuring low sodium content without compromising on taste. Filled with a savory mixture of sautéed spinach, earthy mushrooms, caramelized onions, and aromatic garlic, seasoned with black pepper and thyme, this recipe offers a harmonious balance of taste and texture. Ideal for brunch, lunch, or a light dinner, each crepe is folded or rolled to create an elegant presentation. Ready in under an hour and customizable to match your dietary needs, these crepes are a charming addition to any menu.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Milk
- 2 tablespoons Unsalted butter
- 2 cups Fresh spinach
- 8 ounces Mushrooms
- 1 small Onion
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 cup Water
Instructions
In a medium bowl, whisk together the flour and eggs until smooth. Gradually add the milk and 0.5 cup water, stirring to combine. The batter should be thin and smooth.
Melt 2 tablespoons of unsalted butter and stir it into the batter. Let the batter rest while you prepare the filling.
Finely chop the onion and garlic, slice the mushrooms, and roughly chop the spinach.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, sautéing until they are softened, about 3 minutes.
Add the mushrooms and cook until they have released their moisture and are golden brown, about 5 minutes.
Add the spinach to the skillet and cook until wilted, about 2 minutes. Season the filling with black pepper and dried thyme, stirring to incorporate. Turn off the heat and set aside.
Heat a non-stick pan over medium heat. Lightly coat the pan with cooking spray or a little butter.
Pour about 1/4 cup of batter into the pan, tilting to coat the bottom evenly. Cook for about 2 minutes, until the edges begin to lift and the bottom is lightly golden.
Flip the crepe with a spatula and cook for another minute on the other side. Transfer to a plate and keep warm. Repeat with the remaining batter.
To assemble, place a generous spoonful of the spinach and mushroom filling on one side of each crepe, then fold or roll up as desired. Serve immediately.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 29.2 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 654 mg | 50% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2080 mg | 44% | |
*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.
