The recipe we’re going to show you is a savory, paleo friendly crepe. This spinach crepe with a creamy mushroom filling is easy to make, light and nutritious. Although the ingredients are fairly simple, the flavors and texture of this recipe are a match made in heaven for your taste buds.
Great Way to Squeeze in a Serving of Vegetables
With this recipe, it’s very easy to mask the taste and the appearance of the spinach since it’s blended with all the other ingredients to make the crepe. By adding more spices and flavors to the crepe filling, the taste of the spinach in the crepe will almost completely disappear which means you may be able to add more spinach. If you’re having trouble feeding your kids enough fruits and vegetables, finding ways to ‘disguise’ them is certainly helpful.
Making the Perfect Paleo Crepe
Let’s face it, cooking the perfect pancake isn’t easy and unfortunately, it’s even more difficult to make the perfect crepe. Since crepes are significantly thinner than pancakes, it’s very easy to overcook and burn them. Also, crepes are easily ripped as they are being turned over.
Use a Crepe Maker
One of the best ways to cook the perfect crepe is by using a crepe maker. A standard crepe maker will fit on any countertop and is easy to use. The shallow, rounded surface area of the crepe maker will ensure that your crepes are perfectly cylindrical. Additionally, there are a number of temperature options built in the appliance which will give users precise control for perfect results each time.
Most crepe makers are also non-stick. This will help cut down on the use of oil. Using oil while cooking will increase the calories in dishes so lessening it will be beneficial to those who are trying to lose weight. Obviously, it will take a bit of practice to perfect your crepes but we promise you that a crepe maker will be a very useful tool in the kitchen.
The spinach crepe with creamy mushroom filling is definitely a dish that the whole family will enjoy. There’s nothing quite like the soft, light texture of a crepe. The savory mushroom filling perfectly compliments the hint of coconut and spinach in the crepe batter. As stated earlier, blending the spinach in the batter is a great way to mask the flavor and still counts as a serving of vegetables.
PS. Remember, there are hundreds of tasty crepe recipes. Whether you’re in the mood for something sweet or something savory, there’s definitely something for everyone.
- For crepes
- 4 eggs
- 1 oz frozen spinach, thawed and squeezed
- ¼ cup coconut flour
- 1 ½ tbsp arrowroot flour
- ½ cup almond milk
- pinch of salt
- ½ tsp olive oil
- For filling
- 10 oz button mushrooms, sliced
- 3 tbsp olive oil
- 1 small onion
- 2 garlic cloves, minced
- 1 tbsp arrowroot flour
- 1 cup warmed almond milk
- pinch of nutmeg
- 2 tbsp chopped parsley
- salt, black pepper to taste
- To make the filling, heat the olive oil in a skillet over medium heat.
- Add the onion and cook for 5 minutes. Add the garlic and thyme and cook for 30 seconds.
- Add the mushrooms and cook for 10 minutes or until golden.
- Stir in the arrowroot flour.
- Add the warmed milk and stir until smooth.
- Cook, stirring constantly until thickened.
- Remove from the heat and season with nutmeg, salt and black pepper to taste.
- Set aside while you cook the crepes.
- To make the crepes, place all the ingredients in a blender and blend until smooth.
- Add a touch more almond milk if necessary.
- Heat an 8 inch crepe pan over a medium heat.
- Brush with ½ olive oil.
- Pour 1/4 cup batter into the pan and swirl to cover base.
- Cook until the top of the crepe is no longer wet and the bottom has turned light brown.
- Run a spatula around the edge of the pan to loosen then flip and cook for 1 minute or until cooked through.
- Transfer to a plate and cover with foil to keep warm.
- Repeat with remaining batter.
- Top each crepe with some mushroom filling.
- Fold each crepe in half, then fold in half again to form a triangle and serve.