Crepes with Marsala Beet Greens and Mushrooms
  • Crepe Batter
  • 1 cup all-purpose flour
  • 2 tablespoons melted and cooled coconut oil
  • 2 eggs
  • pinch of salt
  • 1¼ cup milk (I used 1%)
  • Filling
  • 1 tablespoon olive oil
  • 12 oz mushrooms, sliced (I used cremini)
  • 1 small onion, diced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup marsala wine
  • 1 bunch of beet greens, thinly sliced
  • 2 cups grated cheese (I used gouda)
  1. To prepare crepe batter combine all ingredients (flour through salt) in a blender. Combine, scraping sides to get all flour incorporated. Place batter in refrigerator for at least an hour or up to 24 hours.
  2. To prepare filling, heat olive oil over medium heat. Add mushrooms and onions, cooking until mushrooms release liquid and it evaporates, about 5 minutes. Season with salt and pepper. Add marsala wine and cook until mostly evaporated, about 3 minutes. Add beet greens and cook until wilted. Set this aside.
  3. Spray crepe pan with cooking spray and heat over medium-low heat. Add about 2 tablespoons of crepe batter and swirl around so entire pan is covered. After about 30 seconds you will start to see edges brown. Using a spatula, gently flip crepe over. Put 2 tablespoons of cheese and 2 tablespoons of mushroom mixture down the middle. Fold sides up and let cook for about a minutes until heated through and cheese starting to melt. Remove crepe to a plate and repeat.
Recipe by Vegging at the Shore at