Turkey, Spinach and Mushroom Crepes With Fontina Cheese
Serves: 4 (1 serving = 2 crepes)
Prep Time: 5 min.
Cook Time: 8-10 min.
Nutrition Score per serving:
Prep Time: 5 min.
Cook Time: 8-10 min.
Nutrition Score per serving:
| Calories | 284 |
| % Fat | 30% |
| g Fat | 9.5 g; 4.6 g saturated |
| % Carbs | 20% |
| g Carbs | 14 g |
| % Protein | 50% |
| g Protein | 36 g |
| g Fiber | 5 g |
| mg Sodium | n/a |
| % Calcium | n/a |
| g Calcium | n/a |
Turkey, Spinach and Mushroom Crepes With Fontina Cheese
Ingredients
| 1 | teaspoon olive oil |
| 1 | cup diced onion |
| 1 | pound fresh button mushrooms, stems trimmed, caps chopped |
| 10 | ounces fresh spinach, stems trimmed, leaves rinsed well and chopped |
| 12 | ounces cooked turkey breast, diced |
| Salt and freshly ground black pepper | |
| 8 | buckwheat crepes (see buckwheat batter recipe) |
| 3 | ounces shredded fontina cheese (about 1/2 cup) |
Directions
Heat olive oil in a large nonstick skillet over medium heat. Add diced onion and saute 2 minutes. Add chopped mushrooms and cook 5 minutes, until liquid evaporates. Add chopped spinach and diced turkey breast and cook 1 minute, until spinach is wilted. Season to taste with salt and fresh pepper and transfer to a colander to drain.
Arrange 4 buckwheat crepes on a flat surface. Top each with several spoonfuls of the drained spinach mixture and sprinkle fontina cheese on top. Roll up, transfer to a platter or plates and serve.
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