Low Carb Creamy Mushroom & Spinach Crepes with Blue Cheese
We LOVE this savoury recipe for our French style crepes. This recipe can easily be made dairy free if you opt for vegan butter, cheese, crème fresh and plant based milk.
If you aren’t a fan of the tangy blue cheese, add a cheese you do like. You could add brie, cheddar, a creamy goat’s cheese or even parmesan.
If you find the consistency of your filling is too thick, then just add a few more splashes of milk as you go.
Remember when making crepes, the first one might not always come out the best! But practice makes perfect. As all hobs and pans are different, play around and see what works best for you.
- Less than 20 mins
Ingredients:
For the crepes:
- 1 pack of Go-Low Pancake Mix
- 4 Eggs
- 440ml your choice of milk
For the filling:
- 1 tbsp of butter
- 300g chestnut mushrooms, sliced
- Salt & pepper
- 2 cloves of garlic, finely minced
- 100g blue cheese, (plus extra for garnish)
- 2 tbsp crème fresh (or cream cheese)
- 150ml milk (plus extra if you need)
- A large handful of spinach, shredded
- Fresh parsley to garnish
Method:
- Add your sliced mushrooms to a pan with the butter and a pinch of salt, let them cook on a med-high heat for about 5-7 mins.
- When they look almost done, add the garlic and let cook for a further 2-3 mins.
- Now lower the heat and crumble in the blue cheese, stir it around and let it melt slowly, before adding in the milk, keep stirring gently and let the sauce thicken up.
- While the sauce is thickening up, you can make your crepes. Add all of the pancake ingredients to a mixing bowl and whisk together. Follow the instructions on the packet.
- When the crepes are ready, add the crème fresh and spinach to the filling. Stir and let the spinach wilt. Season to taste.
- Add your filling inside half of the crepe and fold over. Garnish with a crumble of blue cheese and some fresh parsley.
- Enjoy!
