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Active time
20 minutes
Total time
20 minutes
2 servings
Serving Size
2 crepes


½ cup teff flour

⅛ teaspoon salt

½ cup whole milk

1 large egg

1 tablespoon butter, melted


1 tablespoon extra-virgin olive oil

8 ounces crimini (or other) mushrooms, sliced

6 cups fresh baby spinach


Freshly ground black pepper

Ricotta Salata, feta or parmesan cheese

  1. To prepare crepes, combine the teff flour and salt in a medium bowl; set aside.
  2. In a separate bowl combine the milk, egg and melted butter. Add the wet ingredients to the flour mixture and stir with a whisk until smooth. Cover and set aside.
  3. To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 5 minutes or until tender and beginning to brown at the edges. Add the spinach; sauté 1 minute or until just wilted. Salt and pepper to taste. Removed from heat and keep warm.
  4. Wipe nonstick skillet with a paper towel and return to heat. Pour a scant ¼ cup of batter into the pan and immediately tilt the pan in a circular motion to create a thin crepe. Cook 45 seconds or just until the surface of the crepe is set. Turn with a spatula and cook for an additional 30 seconds.
  5. Transfer cooked crepe to a clean kitchen towel. Repeat procedure with remaining batter for a total of 4 crepes.
  6. Divide the spinach and mushroom filling among the crepes; roll or fold the crepes over the filling. Sprinkle with ricotta salata, feta or Parmigiano-Reggiano and serve immediately.

Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.


Calories: 430
Total Fat: 23g
Saturated Fat: 10g
Sodium: 360mg
Carbohydrate: 40g
Fiber: 7g
Total Sugars: 5g (Added Sugar: 0g)
Protein: 19g

Yield: 2 servings

Serving Size: 2 crepes

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