Spinach and Mushroom Crepes

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Try this dish with Better Than Bouillon Vegetarian No Chicken, Reduced Sodium or Organic Roasted Chicken Base.

Recipe tags: chicken base, moderate difficulty, main, skillet

Filling

½	small diced onion
3 cups	spinach
1½ cup	sliced mushrooms (of your choice)
1½ tsp	Better Than Bouillon^® Roasted Chicken Base
1 Tbsp	flour
¼ cup	milk
½ cup	shredded Swiss cheese

1

In a large mixing bowl, whisk together the flour and eggs. Gradually add in milk and water, stirring to combine. Add the salt and butter. Beat until smooth.
2

Heat a lightly oiled frying pan over medium high heat. Pour ¼ cup of batter into the pan. Tilt the pan with a circular motion so the batter coats the surface evenly.
3

Cook the crepe for about 2 minutes (until the bottom is light brown in color). Loosen with a spatula, turn and cook the other side. Set crepes aside when all are cooked.
4

Sauté onions for 2 minutes then, add spinach, mushrooms and Roasted Chicken Base. Once spinach has cooked down, add milk and flour. Let cook for 2 minutes.
5

Take the pan off the heat and stir in the Swiss cheese. Add filling to crepe and roll up.
6

Serve immediately.