Spinach and Mushroom Crepes
Recipe tags: chicken base, moderate difficulty, main, vegetarian, skillet
|1 cup||all-purpose flour|
|2 Tbsp||melted butter|
|1½ cup||sliced mushrooms (of your choice)|
|½||small diced onion|
|1½ tsp||Better Than Bouillon® Roasted Chicken Base|
|¼ tsp||ground black pepper|
|½ cup||shredded Swiss cheese|
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.
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.
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.
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.
Take the pan off the heat and stir in the Swiss cheese. Add filling to crepe and roll up.