Kale & Mushroom Crepes
60 min
1 hr 15 min


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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 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. STEP 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. STEP 4

    Spray 9-inch square glass baking pan with no-stick cooking spray; set aside. Pour 3/4 cup cheese sauce into pan.

  5. STEP 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. STEP 6

    Top with chopped tomato and parsley. Serve immediately or at room temperature.

Tip #1

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


21Fat (mg)
65Cholesterol (mg)
550Sodium (mg)
24Carbohydrates (g)
2Dietary Fiber
13Protein (g)


Explore reviews from
our online community

  May 27, 2013

Very easy and loved by all.

— says Holly M.
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