French · Lunch
Mushroom and Cheese Crepe Wrap
A thin French crepe folded around sautéed cremini mushrooms and melted low-fat Emmental cheese, made with reduced-fat milk batter and minimal butter. Finished with fresh chives, parsley, and black pepper, this wrap delivers savoury umami and gooey cheese pull for under 400 calories.
$3
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
389Calories
15.8gProtein
19.8gFat
33.2gCarbs
4.8gSugar
3.1gFiber
481mgSodium
226mgChol
9.9gSat Fat
812mgPotassium
331mgCalcium
3.2mgIron
0.6mcgVitamin B12
8.2mgVitamin C
Goes well with
Herbal Tea (Chamomile or Verveine)
local
Cidre (French Apple Cider)
international
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Whisk flour, egg, reduced-fat milk, and salt together until smooth, then let rest 10 minutes at room temperature to hydrate.
2
Heat
Warm olive oil in a nonstick skillet over medium-high heat, sauté sliced mushrooms 5–6 minutes, stirring, until golden and liquid releases.
3
Combine
Stir chopped chives, parsley, and black pepper into the mushrooms, then remove from heat.
4
Cook
Melt half the butter over medium heat in a crepe pan, pour in batter, swirl to coat evenly, cook 90 seconds until edges lift and underside is golden, flip and cook 30–45 seconds until set.
5
Plate
Scatter grated Emmental over one half of the warm crepe, top with mushrooms, fold in half twice to form a wedge, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1/2 cup60g all-purpose flour
- 2/3 cup160ml reduced-fat milk
- 22 eggs
- 14 oz400g cremini mushroom
- 2 oz60g emmental
- 2 tsp2 tsp butter, divided
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp chives
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
