French Spinach Mushroom Egg Crepes
Tender crepes filled with mushrooms, spinach, soft egg, yogurt, dill, butter, and black pepper.
Instructions
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Whisk flour, milk, two eggs, and a pinch of salt into a smooth batter.
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Rest the batter so the crepes cook evenly.
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Cook thin crepes in a lightly buttered pan.
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Cook mushrooms in butter until browned.
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Add spinach and cook until wilted.
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Softly scramble remaining eggs and season with pepper.
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Fill crepes with mushrooms, spinach, egg, yogurt, and dill.
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Fold and serve warm.
Tips
Resting the batter makes the crepes softer and easier to flip.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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