Food & WineHerbed Crepes with Cheese, Rice, Spinach and Mushrooms

Herbed Crepes with Cheese, Rice, Spinach and Mushrooms

Herbed Crepes with Cheese, Rice, Spinach and Mushrooms

These delicious vegetarian crepes are perfect for a weeknight meal or weekend brunch. Easy to make and easier to devour, these rice, spinach and mushroom filled crepes are likely to become a favourite recipe.

1 1/2 cupsmilk375 mL
1 1/3 cupsall-purpose flour325 mL
1/4 cupbutter, melted60 mL
1/4 tspsalt1 mL
1/4 cupfinely chopped fresh chives60 mL
1/4 cupbutter, melted60 mL
8 cupssliced cremini or white mushrooms2 L
1large onion, thinly sliced1
2cloves garlic, minced2
1 tspsalt5 mL
1/2 tspfreshly ground pepper2 mL
8 cupsfresh trimmed spinach leaves2 L
1 3/4 cupscooked U.S. brown or white rice425 mL
1/4 cupall-purpose flour60 mL
1/2 cupdry sherry, dry white wine, or vegetable broth125 mL
1 1/2 cupsvegetable broth375 mL
1 1/4 cupsmilk300 mL
1 3/4 cupsshredded Swiss cheese425 mL
1/4 tspground nutmeg1 mL



Herbed Crepes:  In blender, blend eggs, milk, flour, 2 tbsp (30 mL) of the butter and the salt until smooth. Cover and refrigerate for at least 1 hour, or up to 24 hours.

Heat 8-inch (20 cm) crepe pan or stick-resistant skillet over medium heat; brush lightly with some of the remaining butter. Stir half of the chives into batter. For each crepe, pour about 1/3 cup (75 mL) batter into centre of pan, swirling to coat; cook, turning once, until set and light golden, about 1 minute. Transfer to plate; repeat with remaining batter to make 12 crepes.

Filling: In large, wide saucepan, melt 1 tbsp (15 mL) of the butter over medium-high heat; sauté mushrooms, onion, garlic, half of the salt, and the pepper until golden brown and liquid has evaporated, about 8 minutes. In 2 or 3 batches, add spinach, letting each batch wilt before adding the next, and stirring often. Once all is wilted, continue to cook until almost no liquid remains, 5 to 8 minutes. Remove from heat. Stir in rice.

In saucepan, melt remaining butter over medium heat; whisk in flour and cook, whisking often, until pale golden, about 2 minutes. Whisk in sherry, cooking for 1 minute. Whisk in broth until smooth, then whisk in milk; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 5 minutes. Whisk in 1 cup (250 mL) of the cheese, the remaining salt and the nutmeg until smooth.

Stir 1 cup (250 mL) of the sauce into mushroom mixture. Spread 1/2 cup (125 mL) of the sauce in greased 13- x 9-inch (3 L) glass baking dish.

Preheat oven to 375°F (190°C). With one crepe at a time, spoon about 1/3 cup (75 mL) filling in line along centre of each crepe. Roll up and arrange snuggly, seam side down and in single layer, in prepared dish. Drizzle sauce evenly overtop. Sprinkle with remaining cheese and chives.

Bake, uncovered in oven until golden and bubbly, 35 to 40 minutes.

Makes: 12 crepes, or 6 servings

PER SERVING (2 crepes): 637 calories, 29 g fat, 17 g saturated fat, 196 mg cholesterol, 922 mg sodium, 64 g carbohydrates, 5 g fibre, 29 g protein. % RDI: 47% calcium, 31% iron, 48% vitamin A, 29% vitamin C.

SOURCE: USA Rice Federation,

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