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RECIPE
20 INGREDIENTS15 STEPS1HR 40MIN

Savory Crepe Rolls

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A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Spinach and mushroom stuffed crepe, topped off with an egg, all rolled up like a savory cinnamon roll.
1HR 40MIN
Total Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Crepes

1/4 tsp
1 cup
or Gluten-Free Flour
1 1/4 cups
Whole Milk
to taste
Butter , melted
for cooking

Mushroom Spinach Filling

2 Tbsp
4 cups
Baby Bella Mushrooms , sliced
2 Tbsp
Minced  Shallots
1/2 Tbsp
Minced  Garlic
1/2 Tbsp
Fresh Thyme Leaves
1 tsp
Rosemary Leaves
1 1/2 Tbsp
1/2
Lemon , juiced
7 cups
Fresh Baby Spinach
to taste
Salt and Pepper
1/2 cup
Crumbled Feta Cheese

Crepe Roll Assembly

2/3 cup
Parmesan Cheese , finely sliced
5
Large Eggs , divided
to taste
Fresh Chives , finely sliced

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Nutrition Per Serving

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CALORIES
565
FAT
31.1 g
PROTEIN
30.3 g
CARBS
41.7 g

Cooking Instructions

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Step 1
Combine the Large Egg (2), Salt (1/4 teaspoon), Unbleached All-Purpose Flour (1 cup), and Whole Milk (1 1/4 cup)in a blender until well mixed. Let stand for 1 hour. The mixture should then be the consistency of heavy cream.
Step 2
Heat a nonstick skillet over medium-high heat. Brush with the Butter (to taste), then pour 1/4 cup of batter into the skillet, swirling the pan to coat the bottom evenly.
Step 3
Fully cook until golden on one side, then flip and cook 30 seconds more. Remove to a plate and continue with the remaining batter to make a total of 8 crepes.
Step 4
Heat the Olive Oil (2 tablespoon) in a large skillet over medium-high heat, then add the Baby Bella Mushroom (4 cup) and cook until reduced in size, stirring occasionally, about 5 minutes.
Step 5
Add in the Shallot (2 tablespoon), Garlic (1 1/2 teaspoon), Fresh Thyme Leaves (1 1/2 teaspoon),Rosemary Leaves (1 teaspoon), and Unsalted Butter (1 1/2 tablespoon). Stir to combine, about 30 seconds. Season with Salt and Pepper (to taste) and add the juice of the Lemon (1/2).
Step 6
Add the Fresh Baby Spinach (7 cup) and let it wilt. Stir to mix, then remove from heat.
Step 7
Preheat oven to 425 degrees F (220 degrees C) and place the rack in the lowest row of the oven.
Step 8
On a clean work surface, overlay two crepes by 3 inches, then spoon 3 large tablespoons of mushroom mixture in a row in the center of the crepes. Distribute Crumbled Feta Cheese (1/2 cup) on top of the filling.
Step 9
Beat Large Egg (1) a small bowl, then brush all corners of the crepes with the egg wash.
Step 10
Gently roll the crepes into a log, then roll the log into a coil shape. Repeat with the remaining crepes and filling.
Step 11
Place the rolls in a 10-inch cast-iron pan and gently make a divot in the center of each crepe roll with the back of a spoon.
Step 12
Brush with egg wash and sprinkle generously with the Parmesan Cheese (2 ounce).
Step 13
Carefully crack one Large Egg (4) into each divot.
Step 14
Bake for 13 to 15 minutes or until the egg whites are opaque but the yolks are still runny. The crepes should be crispy and golden on the outside.
Step 15
Sprinkle with Fresh Chives (to taste) and Sea Salt Flakes (to taste) and serve immediately.

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Nutrition Per Serving
Calories
565
% Daily Value*
Fat
31.1 g
40%
Saturated Fat
12.9 g
64%
Trans Fat
0.0 g
--
Cholesterol
411.2 mg
137%
Carbohydrates
41.7 g
15%
Fiber
3.0 g
11%
Sugars
11.3 g
--
Protein
30.3 g
61%
Sodium
811.7 mg
35%
Vitamin D
0.1 µg
0%
Calcium
425.3 mg
33%
Iron
4.3 mg
24%
Potassium
499.6 mg
11%
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