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Savory Crepes with Sautéed Spinach & Mushrooms

I have been asked to share the recipe for the filling I used for the Savory Chickpea Crepes. It is a very simple recipe and makes enough for 6 Savory Chickpea Crepes. Make sure you make the filling before you begin to make the crepes. The crepes roll the best when they are warm.

You can change out the spinach for any kind of greens you have, and even the mushrooms too.

Filling:

In a large dutch oven add mushrooms, spinach, All-Purpose Seasoning and garlic. Sauté over medium heat until mushrooms have released their water and the spinach has wilted.

By trial and error I found it was easier to put the crepe on a plate add the filling and roll the crepe.

Top with either my Cashew Béchamel – Basic White Sauce or JB’s Macadamia Béchamel – Raw White Sauce.

Serve. Eat. Enjoy.

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