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Riced Broccoli Crepes with Mushroom Cream Filling

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 8 1x


These savory crepes are made with healthy riced broccoli! The creamy mushroom filling can be made dairy or vegan.



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


For the Riced Broccoli Crepes

  1. Combine water, egg, flour, salt and riced broccoli in a blender. Blend until smooth.
  2. 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.
  3. As soon as the crepe begins to cook through, flip and cook for another minute on the second side.
  4. Remove the crepe from the pan and place on a dish or pan.
  5. Repeat with the remaining batter, separating the completed crepes with parchment paper.

For the Mushroom Cream Filling

  1. Heat the avocado oil in a large skillet. Add the mushrooms and sauté until soft.
  2. 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.
  3. Season the filling with salt and pepper, then stir in the green onions.

To Finish

  1. Place a crepe on a flat surface. Fill half the crepe with filling. Fold the unfilled side of the crepe over the filled side.
  2. Fold the crepe over to make a triangle.
  3. Serve with additional green onions and sautéed mushrooms for garnish.


  • 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.


  • 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
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