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Spinach Mushroom Ricotta Crepes

Serves: Four
Active time: 1 hour



(+) 1 cup spelt flour

(+) 2 large eggs

(+) 1 Tbsp garlic-infused olive oil, plus extra

(+) 1/4 tsp salt

(+) 1 cup (or more) whole milk

Spinach Mushroom Ricotta Filling

(+) 1 Tbsp garlic-infused olive oil

(+) 1 echalion shallot, sliced

(+) 6 sprigs thyme leaves

(+) 2 & 1/3 cups Oyster mushrooms, finely sliced

(+) 3 & 1/3 cups spinach

(+) 1/2 cup ricotta

(+) 1/2 cup grated parmesean

(+) 1/3 cup skim milk

(+) 1/4 tsp fresh ground black pepper




(1.) Sift the flour into a large mixing bowl. Add the eggs, oil, milk and salt, and whisk until the consistency of heavy whipping cream. If too thick, add more milk until sufficiently thin.

(2.) Heat an 8-inch non-stick pan on medium-high heat, and add a thin layer of oil or cooking spray. Ladle about 1/2 cup of the crepe batter into the pan and tilt to make a thin layer along the bottom. Cook for one to two minutes on each side, try to turn them just before they crisp up. Set to the side and keep warm. Repeat to make 8 crepes. Be sure to oil the pan each time.


(1.) Heat the oil in an 8-inch pan on medium-high heat. Cook the shallot for four to five minutes. Add the mushrooms and thyme, and cook until soft, about three to five minutes. Add the spinach and let it wilt. Turn the heat down to low, and add the ricotta, parmesan, skim milk, and black pepper, and stir.

(2.) Once the cheeses have warmed a bit, spoon some of the filling onto one half of a crepe. Fold like a taco, or roll like a burrito, and serve immediately


Recipe adapted from Fungially

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