Vegetarian Spinach and Mushroom Crepes for Breakfast

I'm sharing wonderful spinach and mushroom crepes today that will be perfect for your next brunch.  You can definitely have these spinach and mushroom crepes for dinner, as they are quite satiating with the paneer and cheese filling.  We relished our crepes for breakfast with some freshly squeezed pineapple juice.

Do your kids like to eat colorful food?  Then these green crepes would be great to also get them to eating spinach, because spinach puree has been used instead of any artificial food coloring to make the crepes.

Spinach and Mushroom Crepe Recipe

Adapted from Sanjeev Kapoor's Spinach and Mushroom Pancakes

Serves 3-4

For the Filling:

½ Tbsp olive oil

3 cups spinach, chopped

1 cup mushrooms, finely chopped or thinly sliced

½ cup regular or sundried tomatoes, chopped

½ cup paneer, crumbled or grated

Salt and black pepper powder to taste

Can add onion, garlic, etc to the filling as you wish

For the Crepe:

¼ cup all-purpose flour (or maida)

¾ cup whole wheat flour (aata)

2 cups spinach, rinsed

1 cup regular milk

½ tsp salt

For assembling:

Oil to cook crepes

Cheese, crumbled or grated (goat cheese, feta cheese, etc)

To make the crepe batter:

Boil 1 cup water in a pan.  When hot, add the spinach to blanch, let boil for 30-60 seconds, strain the spinach, and reserve the water.  Let cool both.  Using a little of the reserved water as required, grind spinach to a fine and thick paste.  This is your spinach puree.  Now, making this is optional because if you don't want to make green colored crepes, you can skip it.

Sift both flours + salt in a medium bowl.  Add spinach puree + half the milk (adjust consistency as you go) and whip to make a thin, smooth batter with pouring consistency.  Cover and let the batter rest for 10-15 mins.  Meanwhile, make the filling.

To make the crepe filling:

Heat oil in a pan on medium heat, add mushrooms + spinach + tomatoes + salt + black pepper powder, mix and let cook until there’s no moisture left.  Go easy on the salt – remember that spinach does not need much salt, and the crepe batter also contains salt.  Add paneer or cheese, mix gently.  Switch off heat and keep the filling aside.

To assemble the crepe:

Heat a flat nonstick pan on medium heat.  Lightly grease it around the center (with oil or cooking spray), pour a ladleful of the crepe batter in the center, and either rotate the pan or use a small flat-bottom bowl to spread the batter evenly (the exact same way that you’d make dosa) but not very thin neither too thick.  I chose to make small crepes.  Cook one side, then flip and cook the other side.  Place some of the filling lengthwise in the center of the crepe, sprinkle some cheese over the filling, and fold either one part of the crepe over the other (as in the pictures), or bring both edges together in the center to cover the filling.  Feel free to add more cheese on top (I avoid).  Continue making more crepes the same way.  Your savory spinach and mushroom crepes are ready.  Serve hot.

Adding paneer is actually optional in these crepes with mushroom and spinach stuffing.  If you skip the paneer and the cheese, you actually end up with pretty healthy crepes that have plenty of spinach and very little oil.

Enjoy.

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