Low Sodium Savory Crepes with Spinach and Mushroom Filling

Delight your taste buds with these Low Sodium Savory Crepes with Spinach and Mushroom Filling, a lighter twist on a classic French favorite. Perfectly thin and tender homemade crepes serve as the base for a filling of earthy mushrooms, nutritious fresh spinach, and aromatic garlic and thyme. This recipe skips the salt but doesn’t skimp on flavor, making it an ideal choice for those watching their sodium intake. With just a handful of wholesome ingredients, including unsalted butter and olive oil, this dish is as satisfying as it is heart-healthy. Quick to prepare in under an hour, these savory crepes are perfect for brunch, lunch, or a light dinner. Serve them warm for a comforting meal that feels indulgent without compromising on nutrition.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 2 large Eggs
• 1.5 cups Milk
• 2 tablespoons Unsalted butter
• 2 cups Fresh spinach
• 8 ounces Mushrooms
• 1 small Onion
• 2 cloves Garlic
• 1 tablespoon Olive oil
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 0.5 cup Water

Directions

Step 1

In a medium bowl, whisk together the flour and eggs until smooth. Gradually add the milk and 0.5 cup water, stirring to combine. The batter should be thin and smooth.

Step 2

Melt 2 tablespoons of unsalted butter and stir it into the batter. Let the batter rest while you prepare the filling.

Step 3

Finely chop the onion and garlic, slice the mushrooms, and roughly chop the spinach.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, sautéing until they are softened, about 3 minutes.

Step 5

Add the mushrooms and cook until they have released their moisture and are golden brown, about 5 minutes.

Step 6

Add the spinach to the skillet and cook until wilted, about 2 minutes. Season the filling with black pepper and dried thyme, stirring to incorporate. Turn off the heat and set aside.

Step 7

Heat a non-stick pan over medium heat. Lightly coat the pan with cooking spray or a little butter.

Step 8

Pour about 1/4 cup of batter into the pan, tilting to coat the bottom evenly. Cook for about 2 minutes, until the edges begin to lift and the bottom is lightly golden.

Step 9

Flip the crepe with a spatula and cook for another minute on the other side. Transfer to a plate and keep warm. Repeat with the remaining batter.

Step 10

To assemble, place a generous spoonful of the spinach and mushroom filling on one side of each crepe, then fold or roll up as desired. Serve immediately.

Nutrition Facts

Serving size	(1151.7g)

Amount per serving	% Daily Value*
Calories	1333.8

Total Fat 66.0g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 466.9mg	0%
Sodium 680.7mg	0%
Total Carbohydrate 137.0g	0%
Dietary Fiber 9.5g	0%
Total Sugars 29.2g
Protein 48.7g	0%

Vitamin D 243.0IU	0%
Calcium 654.2mg	0%
Iron 10.7mg	0%
Potassium 2080.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 14.6%

Carbs: 41.0%