Description
These savory crepes are made with healthy riced broccoli! The creamy mushroom filling can be made dairy or vegan.
Ingredients
Scale
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
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.
Notes
- 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.
Nutrition
- Serving Size: 4
- Calories: 228
- Sugar: 5.6 g
- Sodium: 257.5 mg
- Fat: 12.7 g
- Carbohydrates: 21.9 g
- Protein: 8.4 g
- Cholesterol: 52.8 mg
