Spinach, Pepperoni, & Mushroom Whole Wheat Crepes
- 1 batch; Tom's Basic Whole Wheat Crepes recipe
- 8 ounces sliced mushrooms
- 1 package frozen spinach, thawed and water squeezed out
- 3 tablespoons butter
- 3 ounces pepperoni, thinely sliced
- 1 tablespoon fresh chopped parsley
- 2 tablespoons grated Parmesan cheese
- ¼ cup all purpose flour
- 1 cup milk, room temp
- Prepare basic crepes recipe according to recipe direction. Separate each with wax paper and keep warm.
- In a large skillet add 1 tablespoon butter and sauté the mushrooms.
- In a saucepan, melt 3 tablespoons butter. Whisk in the flour, stirring constantly, for 1 minute. Gradually stir in the milk, stirring constantly until smooth thick gravy is formed. Add the sausage crumbs, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
- Fill each crepe with spinach mixture, roll up, and serve.
- These can be topped with cream sauce for extra yummyness.
Here is a Link to: Tom’s Basic Whole Wheat Crepe Recipe
Here are pictures from us making this recipe
Start by squeezing all of the water out of the spinach inside of a clean dish towel or cloth napkin.
Now break up the spinach with a fork.
Gather together all rest of the supplies and lets get cooking.
You will use both a large skillet and a sauce pan for this recipe. First start with the skillet. Over medium high heat add 1 tablespoon butter.
Add the mushroom and saute for about 5 minutes. Set aside.
In the sauce pan, melt 3 tablespoons butter.
Whisk in the flour and stir constantly for 1 minute to forma bubbling paste.
Whole wheat floor will turn a deep golden brown color like this.
Slowly at the milk a little at a time and completely comine each time with the flour.
After all of the milk is combined you should have a think gravy like sauce.
Add the pepperoni, cheese, herbs, and spinach. Mix well
Fold in the sauted mushroom and gently mix.
Cook for about 1 minute to slightly thicken.
Lay out the 4 crepe shells and evenly devide the spinach mixture amounst them.
Roll each crepes up as tight as possible without squeezing out any filling.
Place on a serving plate, seam side down and top with whatever type of topping please you. Thses where topped with honey mustard sauce and shirsa hot sauce.
Cooked By: Tom Corliss
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About Tom Corliss
Tom Corliss is a web publisher, internet marketer, and website developer, with 3 current websites, Home Information Guru.com, Home Selling Resources.com, and Simple-Food-Solutions.com. He also runs a home improvement company Corliss Property Enhancements. He has recently completed a new e-Book for anyone wanting to sell their home fast: Home Sellers Handbook
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Here is a link to the recipe for: Tom’s Basic Whole Wheat Crepes you use in this recipe.