Cheesy Mushroom Crepes

Making sure you get higher amounts of calcium is key during and after pregnancy – especially if you are breast feeding. These cheesy mushroom crepes are a great way to keep the calcium coming!

1 box of cremini mushrooms – or Portobellos
2 TBSP butter
1 TSP garlic powder
2 TBSP all purpose flour
1/3 cup skim milk
3 TBSP parmesan cheese
1 hand full grated monteryjack cheese, mozzarella or cheddar work well too

1 cup all-purpose flour
1 egg
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 TBSP melted butter

Clean and slice mushrooms. In a large skillet melt butter over medium heat, add garlic powder and a bit of pepper. Add mushrooms once butter has melted. Allow mushrooms to cook for 3-5 minutes.

Add flour, milk and cheeses. Turn burner to low heat and allow mixture to reduce to a sauce like consistency.

For the crepes mix all crepe ingredients together to form a watery batter. Heat a skillet over medium heat, spray with a little oil or melted butter to keep the crepe from sticking. Add batter to pan – approx. 1/4 cup per crepe – and turn pan so that batter covers the entire bottom of the skillet in a thin layer. Allow to cook 1-2 minutes or until edges start to dry out. Flip and cook 1 minute more on other side. Set crepe to the side until you have finished all of them.

Stuff crepes with a couple spoonfuls of mushroom mixture, fold and top with a little extra grated cheese if you like. Enjoy!


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