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Mushroom Crepes

September 18, 2019

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For Crepes:

2 cups of Epigamia Natural Greek Yogurt

¾ cup of milk

1 cup of white whole wheat flour or whole wheat pastry flour or all purpose flour

3 tablespoons butter

¼ teaspoon salt

½ cup water

For Filling:

2 cups of Blanched Spinach

2 tablespoons butter

1 clove garlic minced or grated

1 cup of sliced mushrooms

2 tablespoons balsamic vinegar

Salt and pepper to taste

1 cup of Guacamole

A pinch of fresh nutmeg

2 cups of Epigamia Natural Greek Yogurt

Sesame Seeds


1To make the crepes. Add butter to a small saucepan over medium heat. Combine all the ingredients to make crepes in a blender. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear up during cooking. The batter should be kept upto 48 hours.

2Heat a 12 inch non-stick pan. Coat it with butter. Pour ⅓ cup of batter into the center of the pan and swirl to spread it evenly.

3Cook the mushrooms in a hot pan with 2 spoons of salted butter, garlic and sea salt.

4Lay the crepes flat and add a layer of guacamole, blanched spinach and Epigamia Natural Greek Yogurt. Top it up with sauteed butter mushrooms and sesame seeds!