Sandra's Easy Cooking

Did you ever make Baked Crepes with Mushrooms and Spinach? No? Well, let me tell you, this is so darn good that you won’t believe it.

I made this one many, many times before and you have no idea what you are missing.  When you add feta cheese o the mixture is like having the best brunch food.

If you do not wish to make crepes, then use a tortilla, but crepes are so easy yet delicious way to prep your brunch.

It is, different in texture, of course. However, I think it tastes great, too. Honestly, my family is not a fan, and sometimes I cannot figure them out at all. I could eat this every single day, I swear!

Well, some dishes they really love and some they do not, which is totally fine. I completely understand it and I have no hard feelings whatsoever.

That’s why I test recipes and they taste to see if they like it or not. My house is always full so I have great feedback regarding my recipes.

My boys are not big fans of cooked mushrooms and spinach so that might be the biggest reason why they do not like these crepes. It’s sad but true!

Click here for a tasty recipe for crepes.

My daughter, on the other hand, loves it just as much as I. She just prefers it with cheese. Well, who wouldn’t prefer them with more cheese?

They love crepes, sweet and filled with Nutella. I love to inhale a few savory ones before smearing something like strawberry or raspberry jam on them.

If you make my Baked Crepes with Mushrooms and Spinach please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

I appreciate your support.

Yield: Serves 2

Baked Crepes with Mushrooms and Spinach

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Prep Time 10 minutes

Bake Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

Crepe Recipe:

• 1 3/4 cup 218 g All-purpose flour
• 1/2 tsp. 2.5 g Salt
• 12 FL OZ / 270 ml Milk
• 1 large egg mixed
• Oil for greasing pan/or unsalted melted butter
• Makes about 10 crepes

Filling:

• 2 tablespoons olive oil, seperate
• 1 handfuls of Organic baby Spinach
• 6 mushrooms, sliced (White Button Mushroom, Baby Bella, or Cremini Mushroom)
• Generous pinch of salt and pepper
• 1/4 tsp. onion powder
• 1/2 cup of feta cheese, reserve some for the top
• 2 eggs large
• 1 teaspoon dried parsley

Instructions

Crepes:

1. Combine everything. First, add salt to the flour, mix. Add one mixed egg, and whisk while pouring milk gradually, as needed. The batter needs to be smooth, thinner without the lumps. You may use an electric mixer. Also, the batter is much thinner than a mixture for pancakes.
2. Turn the burner on medium high heat, and grease non-stick pan with oil, or unsalted melted butter. The non-stick pan needs to be hot.
3. Pour the batter with a ladle, for medium size pan about 1/2 cup or a little less.
4. On each side you will need about 1 minute or until the bottom of the crepe is golden brown and the top is no longer wet.

Fill and Bake:

1. Preheat oven on 375 degrees Fahrenheit and oil baking pan/skillet.
2. Wash spinach and mushrooms, squeeze as much as you can get rid of the liquid, the close and chop.
3. Heat a skillet with one tablespoon of olive oil and cook sliced mushrooms and chopped spinach for 4-5 minutes at medium-high temp.
   Season with a dash of salt and pepper. Add 1/4 teaspoon od onion powder.
4. Once cooked, separate the filling into 4 equal amounts and fill each crepes by placing it in the middle, add a bit of feta cheese in each crepe and roll. Place in the oven safe skillet or baking pan, previously lined with parchment paper or well greased.
5. Mix 2 eggs, and pour over the rolled crepes. Add a bit of feta cheese all around the crepes, drizzle with olive oil and bake for about 20 minutes or until the eggs are completely cooked.
6. Spingkle a bit of parsley and let it cool down for 5 minutes before serving.

Notes

You can alternatively use tortillas.

You can use any cheese. I suggest adding real cheese that you shred yourself.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Spicy Tuna Salad is an easy and tasty way to enjoy a healthy and delicious meal any time. I love eating those ones wrapped in warm delicious flat pita bread.

When I looked through my kitchen window this morning as coffee was dripping down in my mug, I thought it’s going to rain.

Gray clouds surrender the sky and it was rather dark but pretty enjoyable to just sit and look at the birds flying around and making beautiful noises.

I usually go outside with my cup of Joe and it was a comfortable and very peaceful morning, even with only a few hours of sleep that I had.

Click here for my tasty sandwich ideas.

The smell and taste of coffee and morning crisp air always wake me up and give me that feeling of calmness; I connect with my thoughts, plan my day, go over the schedule and write down some things that are on my mind.

I love to write even though I am not very good at it, but I try. It is almost the same as if you give me a microphone and I start to sing! Then the sun just came out…out of nowhere! Le sigh! I wanted rain!!!

It was kind of day made for rain. If you didn’t notice before I really love rainy days! I love just to listen and relax while it’s pouring outside, Yiruma radio on Pandora is usually in the background, a book in my hands, and of course, coffee or a cup of tea is right next to me. I would say that is my perfect morning or evening.

When I have a really crazy busy day I make this Tuna salad. It is a quick fix, and my kiddos like it, at least my oldest two.

Tap here for simple, quick meal ideas

Do I really call it a recipe? Well, nah! But, today, I will call it “the crazy easy short-cut meal”…we all do it, right? Precooked chicken? Takeouts? Leftovers?

Whatever saves me, time man, I am all over it! From time to time I add some cooked beans to it… a very good combo with tuna.

What is your #1 short-cut meal? I would really love to know…

If you make this please tag me on Instagram @sandraseasycooking so I can check out and share your delicious creations. Thank you so much for all your support.

Yield: 4 SERVINGS

Spicy Tuna Salad

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Spicy Tuna Salad IS A PERFECT LUNCH!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 3, 2.5 oz pouch Tuna StarKist
• 4 baby Pickles diced
• 2 tablespoons Onion chopped, optional
• 2 tablespoon Avocado Mayo or any that you prefer
• 1/2 tablespoon Sriracha
• 1/2 tablespoon Lemon juice
• Salt to taste if needed

Serve it with:

• Pita Bread or Lettuce
• Asian Coleslaw fresh
• Sesame Ginger Vinaigrette or similar

Instructions

1. Place Tuna in the bowl and mix with relish, avocado mayo, sriracha, and lemon juice. Mix well and taste to see if salt is needed.

2. Add Sesame Ginger Vinaigrette on top of the Asian Coleslaw and toss it to coat it. Add as much as you wish to please your taste,.

3. Preheat for about 10-second pita bread. Place tuna salad in the bread, add Asian Coleslaw on top. you may wrap it in the Low carb tortillas of Lettuce Wraps.You may add other toppings if desired.

Notes

I love tuna, and I love to dress it up especially with what I just wrote in the ingredient list. One of my personal favorites is from Starkist tuna from a pouch.

Now you have so many options and you can already get spicy, or lemon-flavored tuna, etc. but to tell you honestly I like it plain and I add what I like.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest