Mushroom Spinach Ricotta Crepes w. Dijon Cream

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Mushroom Spinach Ricotta Crepes with Dijon Cream

Crepes are one of my favorite dishes to make for breakfast and dinner. They are super easy to throw together (this recipe makes it even easier to avoid the dreaded batter clumps) and you can stuff them with virtually anything. You also get the satisfaction of eating carbs without quite as much flour intake as bread, pancakes or waffles. Today’s recipe is mushroom spinach ricotta crepes served with a dijon cream sauce. If you haven’t noticed already, I love ricotta. My favorite brand is actually the Trader Joe’s brand. If you’ve never tried their ricotta, it will change totally rock your world and perhaps change your mind about ricotta if you weren’t a fan already. Unlike other brands, TJ’s brand is flavorful and good enough to eat on its own, or at least with crackers or a slice of bread. So you can imagine how it tastes in crepes, pizza or pasta. Also, don’t be fooled into thinking that these crepes aren’t filling. I was stuffed after one and my guy after two.

Mushroom Spinach Ricotta Crepes with Dijon Cream

Mushroom Spinach Ricotta Crepes with Dijon Cream

Mushroom Spinach Ricotta Crepes with Dijon Cream
MUSHROOM SPINACH RICOTTA CREPES W. DIJON CREAM
Yield: ~6 servings

INGREDIENTS
Crepes

2 T butter
4 garlic cloves, minced
24 oz white mushrooms
12 c fresh spinach, packed
6 T ricotta cheese

1 c heavy whipping cream
2 T dijon mustard
Salt + Pepper, to taste

DIRECTIONS
Prepare crepes according to directions in link above.

In a skillet, melt butter and saute garlic until aromatic and lightly golden. Remove garlic and place in bowl. Using same skillet, saute mushrooms until juices are released and mushrooms begin to change color. Add spinach over top mushrooms in batches, allowing spinach to wilt before adding the next batch. Once mushrooms are cooked and all of the spinach is wilted, turn off heat and add garlic back in. Mix.

Evenly distribute mushroom/spinach mixture among crepes. Top with 1 T ricotta per crepe. Spread evenly across crepe and roll each crepes. 

In a small saucepan, combine cream and dijon mustard and heat until just boiling. Turn off heat and add in salt and pepper. Serve crepes with dijon cream. 

Mushroom Spinach Ricotta Crepes with Dijon Cream

Grace

A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves.

6 Comments

  1. Elisse
    March 9, 2016 / 6:35 pm

    This looks so savory delicious. I’m not a fan of mushrooms but I would try this. I love ricotta but have never tried TJ’s ricotta. I’m definitely going to look for it on my next trip there. Just curious, have you tried any gluten free crepe recipes that would be comparable to this recipe in terms of taste? I’m slowly trying to be 100% gluten free to try and heal some health issues. Thanks!

    • March 11, 2016 / 1:14 pm

      Yes! Definitely do. I haven’t tried any gluten free crepe recipes but you have just inspired me to start experimenting. If I can get a recipe to succeed, you’ll see it on the blog! Hope you can get your gluten-free living figured out – I know it’s a hard transition but if your health issues are gluten-related, you feel a ton better! 🙂

  2. March 10, 2016 / 1:48 am

    I love the idea of eating carbs without overdoing it! I always see amazing crepe recipes and have never tried to make them myself. I love that this one is savory and perfect for breakfast or dinner. That sauce on top looks dangerously good!

    • March 11, 2016 / 1:13 pm

      I think you would love them – and they’re really not that hard to make!

  3. Thegarlicpress
    September 17, 2016 / 10:45 pm

    These crepes look delicious. And I totally agree, Trader Joe’s ricotta is the best.

    • September 19, 2016 / 12:06 pm

      So glad you agree! It’s just so smooth!