Riced Broccoli Crepes with Mushroom Cream Filling
These savory crepes are made with healthy riced broccoli! The creamy mushroom filling can be made dairy or vegan.
Prep: 15m
Cook: 30m
Total: 45m
Servings: 8
Ingredients
For the Riced Broccoli Crepes
- 1 cup water
- 1 large egg (can be vegan replacement like JUST)
- 1 cup flour (can be gluten free)
- 1/4 teaspoon kosher salt
- 12-ounces riced broccoli, defrosted
- oil or non-stick spray for frying
- Parchment sheets for separating completed crepes
For the Mushroom Cream Filling
- 1 tablespoon avocado oil
- 1 pound white or cremini mushrooms, sliced
- 8 ounces chive cream cheese (can be vegan)
- 1 1/2 cups milk (can be vegan)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup sliced green onion
To Finish
- Additional green onions and sautéed mushrooms for garnish
These savory crepes are made with healthy riced broccoli! The creamy mushroom filling can be made dairy or vegan.
Instructions
For the Riced Broccoli Crepes
- Combine water, egg, flour, salt and riced broccoli in a blender. Blend until smooth.
- Heat a large non-stick skillet or crepe pan over medium/high heat. Very lightly grease the skillet with oil or non-stick spray. Add around 1/2 - 3/4 cup batter to the skillet, then quickly spread into a circle with a spatula.
- As soon as the crepe begins to cook through, flip and cook for another minute on the second side.
- Remove the crepe from the pan and place on a dish or pan.
- Repeat with the remaining batter, separating the completed crepes with parchment paper.
For the Mushroom Cream Filling
- Heat the avocado oil in a large skillet. Add the mushrooms and sauté until soft.
- Place the cream cheese in the skillet. Pour the milk over the cheese. Using a heat resistant spatula, stir over medium/low heat until completely smooth and blended.
- Season the filling with salt and pepper, then stir in the green onions.
To Finish
- Place a crepe on a flat surface. Fill half the crepe with filling. Fold the unfilled side of the crepe over the filled side.
- Fold the crepe over to make a triangle.
- Serve with additional green onions and sautéed mushrooms for garnish.
Tips
- You can be super creative and use other riced vegetable flavors instead of the riced broccoli.
- I make this recipe with a vegan/non-dairy filling. You can use real dairy products if you like.
- This recipe is #glutenversitile - you can use gluten free one-to-one flour interchangeably with gluten filled flour.