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  • Savoury Crêpes with Mushroom Spinach Filling
Savoury Crêpes with Mushroom Spinach Filling
Savoury Crêpes with Mushroom Spinach Filling | Recipe
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Savoury Crêpes with Mushroom Spinach Filling | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
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Just Spices
Cooking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • For the pancakes:

  • 250 g
    plain flour
  • 2
    eggs
  • 500 ml
    milk
  • 1 pinch
    salt
  • 2 tbsp
    butter, melted
  • oil for frying

  • For the filling:

  • 2 tsp
    Vegetable Allrounder
     Add a dash of delight to your veggies £3.99 £53.20/kg incl. 0% tax, excl. shipping
    Discover more products
    Vegetable Allrounder
  • 2 tbsp
    olive oil
  • 1
    onion, finely chopped
  • 2 cloves
    garlic, chopped
  • 250 g
    fresh mushrooms, sliced
  • 200 g
    fresh spinach, roughly chopped
  • 200 g
    cream cheese
  • 100 g
    Cheddar, grated
  • To serve
    fresh chives
1
Prepare the pancake batter. In a large bowl, mix the flour with the eggs, milk and a pinch of salt until you have a smooth batter. Add the melted butter and mix well. Leave to rest for about 10 minutes.
2
Prepare the filling. Heat the olive oil in a frying pan over a medium heat. Add the chopped onions and fry until they are translucent. Add the chopped garlic and fry for about a minute until fragrant.
3
Add the mushrooms to the pan and fry them until they are lightly browned and have released some liquid. Add the chopped spinach and fry until it wilts. Season the vegetables with the Vegetable Allrounder. Remove the pan from the heat and leave the mixture to cool slightly.
4
To fry the pancakes, heat some oil in a frying pan over a medium heat. Pour a ladleful of batter into the pan and swirl gently to distribute evenly. Fry the pancake for 2–3 minutes on each side until lightly browned. Repeat the process until the batter is used up.
5
Preheat the oven to 180°C (top/bottom heat).
6
To fill the pancakes, put about 2 tbsp of the mushroom and spinach mixture on one half of the pancake. Add 1 tbsp of cream cheese on top. Roll up the pancakes tightly and place in a greased baking dish. Repeat the process with the remaining pancakes.
7
Sprinkle the Cheddar over the filled pancakes and bake in the oven for about 15 minutes until melty and golden.

Nutritional information: (Per person)

Calories
748 kcal

Carbohydrates
54 g

Protein
30 g

Fat
46 g

Method
1
Prepare the pancake batter. In a large bowl, mix the flour with the eggs, milk and a pinch of salt until you have a smooth batter. Add the melted butter and mix well. Leave to rest for about 10 minutes.
2
Prepare the filling. Heat the olive oil in a frying pan over a medium heat. Add the chopped onions and fry until they are translucent. Add the chopped garlic and fry for about a minute until fragrant.
3
Add the mushrooms to the pan and fry them until they are lightly browned and have released some liquid. Add the chopped spinach and fry until it wilts. Season the vegetables with the Vegetable Allrounder. Remove the pan from the heat and leave the mixture to cool slightly.
4
To fry the pancakes, heat some oil in a frying pan over a medium heat. Pour a ladleful of batter into the pan and swirl gently to distribute evenly. Fry the pancake for 2–3 minutes on each side until lightly browned. Repeat the process until the batter is used up.
5
Preheat the oven to 180°C (top/bottom heat).
6
To fill the pancakes, put about 2 tbsp of the mushroom and spinach mixture on one half of the pancake. Add 1 tbsp of cream cheese on top. Roll up the pancakes tightly and place in a greased baking dish. Repeat the process with the remaining pancakes.
7
Sprinkle the Cheddar over the filled pancakes and bake in the oven for about 15 minutes until melty and golden.

Nutritional information: (Per person)

Calories
748 kcal

Carbohydrates
54 g

Protein
30 g

Fat
46 g

Savoury pancakes with mushroom and spinach

Juicy mushrooms, tender spinach and cream cheese are the perfect creamy savoury pancake filling, topped with sharp Cheddar cheese and baked in the oven till golden. The Vegetable Allrounder enhances the mushrooms’ flavour, giving you a melt-in-the-mouth savoury pancake that is great for lunch or a cosy dinner. 

 

Pancake recipes

We love pancakes any day of the year, not just on Pancake Day! If you’re not just looking for savoury pancakes, definitely try out the sweet pancake variations in our pancake recipe collection! How about some carrot cake pancakes, Japanese pancakes or stuffed crêpes with fruit?

Ingredients

Persons

  • For the pancakes:

  • 250 g
    plain flour
  • 2
    eggs
  • 500 ml
    milk
  • 1 pinch
    salt
  • 2 tbsp
    butter, melted
  • oil for frying

  • For the filling:

  • 2 tsp
    Vegetable Allrounder
     Add a dash of delight to your veggies £3.99 £53.20/kg incl. 0% tax, excl. shipping
    Discover more products
    Vegetable Allrounder
  • 2 tbsp
    olive oil
  • 1
    onion, finely chopped
  • 2 cloves
    garlic, chopped
  • 250 g
    fresh mushrooms, sliced
  • 200 g
    fresh spinach, roughly chopped
  • 200 g
    cream cheese
  • 100 g
    Cheddar, grated
  • To serve
    fresh chives

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