- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup low-fat milk
- 2 teaspoons canola oil or melted butter
- 1 tablespoon extra-virgin olive oil
- 12 ounces (about 3 3/4 cups) sliced mixed mushrooms (we found some baby portabellas and some shiitakes on sale…they were yummy!)
- 2/3 cup thinly sliced shallots
- 1 teaspoon chopped fresh rosemary, plus more for garnish
- 1/4 teaspoon salt
- 5 ounces baby spinach (we used a tad more than this because we didn’t want it to spoil in our fridge, and we love spinach!)
- 1/2 cup seltzer water
- 1/2-1 cup shredded gruyere cheese (you can choose a different variety of cheese too…goat cheese would work really well with this recipe)
- 1/2 avocado or tomato (if desired)
- Process whole-wheat flour, all-purpose flour, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
- Heat oil in a large nonstick skillet over medium heat. Add mushrooms, shallots, rosemary and salt and cook, stirring, until the mushrooms are soft and have released their liquid, about 6 minutes. Stir in spinach a handful at a time and cook until wilted, about 4 minutes. Cover to keep warm.
- Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.
- Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
- Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200°F oven.
- To assemble, place a crepe on a clean cutting board. Spread a generous 1/3 cup of the mushroom filling in the center, leaving a 1- to 2-inch border. Top with your cheese. Fold in the sides to make a square shape, leaving a “window” in the center. Press down on the corners, as necessary, to help keep the crepe folded. Repeat with the remaining crepes and filling. Garnish with rosemary and avocado or tomato, if desired.
(Makes about 6 crepes, so for two people there should be plenty of leftovers)