Pesto Mushroom Crepes PT40M https://img2.recipesrun.com/201907/2019/0822/b2/a/163223/300x200x90.jpg Enjoy this amazing vegetarian mushroom crepe recipe, made with pesto and mushrooms. This Savory Pesto Mushroom Crepe Recipe has a smudge of pesto-goat cheese, wilted arugula, mushrooms, and tomato garnish. They are delicious for breakfast or brunch, or any holiday meal. Serve hot with a side of fruit salad! Try it out! 10 servings Ingredients: 1/4 cup Pesto 1/3 cup Goat cheese 3 oz. Arugula Drizzle of avocado oil 2 Medium shallots, finely chopped 3 cups Mushrooms, sliced 1/3 cup Olive oil 3 Eggs 2 tbsp. Avocado oil Salt 1 1/4 cups Milk 1/2 cup Gluten-free flour

Pesto Mushroom Crepes

4.3

( By lihui )

Enjoy this amazing vegetarian mushroom crepe recipe, made with pesto and mushrooms. This Savory Pesto Mushroom Crepe Recipe has a smudge of pesto-goat cheese, wilted arugula, mushrooms, and tomato garnish. They are delicious for breakfast or brunch, or any holiday meal. Serve hot with a side of fruit salad! Try it out!

01 Information

Grade easy
Serving 10 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Goat Cheese Spread
- 1/4 cup Pesto
- 1/3 cup Goat cheese
Sauteed Mushrooms
- 3 oz. Arugula
- Drizzle of avocado oil
- 2 Medium shallots, finely chopped
- 3 cups Mushrooms, sliced
- 1/3 cup Olive oil
- 3 Eggs
- 2 tbsp. Avocado oil
- Salt
- 1 1/4 cups Milk
- 1/2 cup Gluten-free flour

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03 Method

Step 1

In small bowl mix goat cheese and pesto together until smooth. Place in refrigerator.
Step 2

Heat olive oil in medium sauce pan. When hot add shallots and cook for about 2 minutes. Reduce heat to medium and add mushrooms, cooking until they are soft—about 7 minutes. Salt and pepper to taste. Reduce heat and keep warm.
Step 3

Heat a crepe pan or a pan that is relatively flat on medium-low heat. Add a touch of oil to the pan and then pour a little more than 1/4 c of batter in the center-tilt the pan in a circular motion so the batter disperses to the edge of the pan and thins out. Reduce heat slightly and allow to cook for about 3-4 minutes before flipping—watch for bubbles to appear on the whole crepe before flipping. Continue until all batter is gone. Keep warm until ready to serve.
Step 4

Heat a large saucepan and add a drizzle of oil and 3 ounces of arugula. Allow leaves to wilt slightly before removing from heat. In each crepe add a smudge of pesto-goat cheese, wilted arugula, mushrooms, and desired garnish—tomatoes work great.

04 Author

lihui

647 Recipes

Pesto Mushroom Crepes

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