Kale & Mushroom Crepes

Kale & Mushroom Crepes
14
1 Review
Using pre-made crepes makes this upscale dish easy enough to make even on a weeknight.
60 min
Prep Time
1:15
Total Time
6 servings

Ingredients

6 tablespoons
Land O Lakes® Butter
1 small (1/2 cup)
onion, chopped
1 teaspoon
finely chopped fresh garlic
6 ounces
fresh button mushrooms, quartered
8 ounces (about 6 cups)
kale, ribs and stems removed, coarsely chopped
1/4 cup
all-purpose flour
2 cups
milk
8 (3/4-ounce) slices
Land O Lakes® 4 Cheese Italian Blend
6
pre-made crepes
1/4 cup
seeded, chopped tomato
1 tablespoon
chopped fresh parsley

Directions

  1. Heat oven to 350°F.
  2. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat until sizzling. Add onion and garlic; cook 3-5 minutes or until softened. Add mushrooms; cook 3-5 minutes or until softened. Add kale; cook, stirring occasionally, 1-2 minutes or until wilted. Place mixture into bowl. Refrigerate about 15 minutes or until cool enough to handle.
  3. Melt remaining 4 tablespoons butter in 3-quart saucepan over medium heat until sizzling. Add flour; cook, stirring constantly, 1-2 minutes or until bubbly. Add milk, stirring constantly with whisk, until mixture comes to a boil. Continue cooking 5-8 minutes or until thickened. Remove from heat; stir in cheese.
  4. Spray 9-inch square glass baking pan with no-stick cooking spray; set aside. Pour 3/4 cup cheese sauce into pan.
  5. Spoon 1/2 cup vegetable mixture onto each crepe; roll up enchilada-style. Arrange crepes over cheese sauce. Pour remaining cheese sauce over crepes. Bake 15-20 minutes or until bubbly around edges.
  6. Top with chopped tomato and parsley. Serve immediately or at room temperature.

Recipe Tips

Pre-made crepes can usually be found in the produce section of your grocery store.

Nutrition Facts (1 serving)

Calories
330
Cholesterol
65mg
Carbohydrates
24g
Protein
13g
Fat
21g
Sodium
550mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

Very easy and loved by all.

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