- 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
- 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.
- 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.
- 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.
08/05/2019
recipepes.com
spinach corn crepes, recipe
PT15M
PT1H
5
455 calories
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