Spinach Corn Crepes recipe

All Recipes Breakfast and Brunch Recipes Crepes

Ingredients

2 tablespoons butter, divided
1 ½ cups frozen chopped spinach, thawed and drained
¾ cup frozen corn
⅓ cup shredded Gruyere cheese
1 dash lemon juice
salt and ground black pepper to taste
4 (7 inch) crepes
½ cup hummus (such as Basha™ Lemon Garlic Hommus)
1 tablespoon chopped fresh parsley, or as desired

Nutrition Info

229.7 calories
carbohydrate: 23.5 g
cholesterol: 65.3 mg
fat: 12.7 g
fiber: 4.6 g
protein: 8.2 g
saturatedFat: 4.1 g
servingSize: -
sodium: 332.3 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon butter in a skillet over medium heat, cook and stir spinach and corn until heated through, about 5 minutes. Stir in 1 tablespoon butter until melted, about 1 minute.

  2. Mix Gruyere cheese into spinach mixture, add lemon juice, salt, and pepper. Cook and stir over low heat until cheese melts, 2 to 3 minutes.

  3. Spoon spinach mixture into each crepe and top with hummus. Fold crepe around filling. Spoon hummus on top of each crepe and garnish with parsley.

Recipe Yield

4 crepes

Recipe Note

I made this recipe up when I was making crepes, and realized I didn't have any fruit for them, but I did have spinach. I didn't like the spinach crepe recipes that I found, so I made one up.

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