Spinach, Leek and Mushroom Crepes

Spinach, Leek and Mushroom Crepes
Serves 2
Can be doubled| Can be halved

Mahir, Meenakshi and I are huge fans of masala omelets and were making them at least once a week for several months, but, as tasty as this spicy egg dish is, we were getting a little tired of the same old, same old.  I was about to make them again, but Mahir stopped me and said he wanted to try something new with eggs. He pulled out what we had in the fridge, and this crepe recipe was the result. It’s really delicious and something you would see at a top notch French restaurant but with loads of butter. The thinness of the crepe changes the texture of the eggs to something firmer but equally tasty- you might not even think you’re eating eggs at all. The combination of vegetables works harmoniously and makes this creation even healthier. We’ve entertained with this recipe for brunch several times, and our guests are always stunned by the impressive presentation and taste!     ~Shivani


4 large eggs
2 leeks, thinly sliced
2 cups shitake mushroom caps, thinly sliced
5 to 10 ounces of fresh baby or regular spinach
2 garlic cloves, minced
2 teaspoons of olive oil
salt and pepper, to taste


Warm the olive oil over medium heat in a medium-sized non-stick pan.

Add garlic and leeks and saute until leeks are soft, about two minutes.

Add spinach and mushrooms and cook for five minutes or until spinach is wilted and mushrooms are soft but not mushy.

Season with salt and pepper, and set aside.

Warm a large nonstick skillet over low to medium heat and lightly coat with cooking spray.

Beat two of the eggs lightly using a fork and season with salt and pepper.

Add eggs to pan and move pan so that the batter spreads evenly across the bottom of whole pan.

Cook 3 to 5 minutes or until done- the edges should be firm. They shouldn’t be overcooked or runny.

Fill the center with the veggie topping and gently fold edges over the topping.

Carefully slide off pan onto plate.

Repeat with the other two eggs.

Serving Suggestions:

A slice or two of whole wheat bread or a Food for Life English muffin is the way to go when eating these crepes. Spread them with a touch of butter, and you’ve got a satisfying pairing partner.

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