Spinach Mushroom Crêpes with Fresh Tomato Sauce
These elegant savory crêpes feature a rich filling of sautéed spinach, mushrooms, and peppers combined with creamy mozzarella and cottage cheese. The delicate homemade crêpes are topped with a simple tomato sauce made from fresh plum tomatoes and herbs. Perfect for a special brunch, light dinner, or impressive appetizer. The combination of earthy mushrooms, nutritious spinach, and melted cheese creates a satisfying meal that feels both rustic and refined. Make the crêpes ahead of time for easier assembly.
Ingredients
- 1 cup milk
- 4 eggs
- ½ teaspoon salt
- 1 cup flour
- 1 teaspoon oil
- 1 32-ounce bag frozen spinach, thawed and strained
- 1 medium onion, diced
- 1 tablespoon oil
- 2 garlic cloves
- ½ red pepper, diced
- 1 8-ounce box mushrooms, sliced
- 1 teaspoon salt
- 1 pinch pepper
- 1 pinch nutmeg
- ½ cup shredded light mozzarella cheese
- ½ cup cottage cheese
- 1 small onion, diced
- 5 plum tomatoes, choppedcanned diced tomatoes1:1vegetarian
use drained canned
- 1 tablespoon Tuscanini Tomato Paste
- ½ teaspoon oregano
- ½ teaspoon pepper
Instructions
- 1
Combine milk, eggs, salt, flour, and oil in blender until smooth
- 2
Heat skillet until quite hot and spray with nonstick cooking spray
- 3
Spoon heaping tablespoon of batter into skillet and move around quickly to cover pan with thin layer
- 4
Repeat until all batter is used
- 5
Heat oil in sauté pan over medium heat
- 6
Add onion and sauté until translucent
- 7
Add mushrooms and diced red pepper
- 8
Sauté for three to five minutes
- 9
Add garlic and spinach
- 10
Sauté until liquid dissolves
- 11
Add salt, pepper, and nutmeg
- 12
Remove from heat and let cool
- 13
Stir in shredded mozzarella cheese and cottage cheese
- 14
Place crêpe on work surface
- 15
Place heaping tablespoon of mixture on one side of crêpe
- 16
Roll up, pulling left and right sides in as you go
- 17
Fill all crêpes
- 18
Heat oil in sauté pan over medium heat for sauce
- 19
Add onion and sauté until translucent
- 20
Add tomatoes, tomato paste, salt, oregano, and pepper
- 21
Let simmer for 10 minutes
- 22
Drizzle sauce over each crêpe before serving
Tips
Strain thawed spinach thoroughly by pressing in colander to remove excess moisture for better filling consistency
Make crêpes ahead and stack with parchment paper between each one to prevent sticking
Let filling cool completely before adding cheese to prevent melting during assembly
Good to Know
refrigerate filled crêpes up to 2 days, sauce up to 3 days
make crêpes 1 day ahead, assemble day of serving
serve immediately while warm, drizzle sauce just before serving
Common Mistakes
strain spinach thoroughly to avoid watery filling
let filling cool before adding cheese to prevent melting
move batter quickly in pan to achieve thin crêpes
Substitutions
use drained canned
FAQ
Can I make the crêpes ahead of time?
Yes, crêpes can be made up to 1 day ahead. Stack with parchment paper between each one and refrigerate covered.
What if my crêpe batter is too thick?
Add milk 1 tablespoon at a time until you achieve a thin, pourable consistency that coats the back of a spoon.
How long will the filled crêpes keep?
Store filled crêpes in refrigerator up to 2 days. Reheat gently in oven at 300°F until warmed through.