Pesto Mushroom Crepes PT40M https://img2.cooker-king.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

    4.6

    ( 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
    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 lihui
    647 Recipes

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