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Kale & Mushroom Crepes
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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® 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.

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