Spinach Corn Crepes Recipe

Spinach Corn Crepes Recipe

  • 2 tablespoons butter, divided
  • 1 1/2 cups frozen chopped spinach, thawed and drained
  • 3/4 cup frozen corn
  • 1/3 cup shredded Gruyere cheese
  • 1 dash lemon juice
  • salt and ground black pepper to taste
  • 4 crepes
  • 1/2 cup hummus (such as Basha™ Lemon Garlic Hommus)
  • 1 tablespoon chopped fresh parsley, or as desired
  1. Heat 1 tablespoon butter in a skillet over medium heat; cook and stir spinach and corn until heated through, about 5 minutes. Stir in 1 tablespoon butter until melted, about 1 minute.
  2. Mix Gruyere cheese into spinach mixture; add lemon juice, salt, and pepper. Cook and stir over low heat until cheese melts, 2 to 3 minutes.
  3. Spoon spinach mixture into each crepe and top with hummus. Fold crepe around filling. Spoon hummus on top of each crepe and garnish with parsley.
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