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quick fix : 
Spinach and Mushroom Crepes 
Savory crepes provide an elegant and filling lunch or dinner. Just follow the basic crepe recipe but leave out the sugar. 

1 bunch spinach
10-14 button mushrooms
2 cloves garlic
1-2 tbsps. olive oil
salt and pepper to taste
béchamel sauce
6 crepes
15 minutes + cooking time for crepes + sauce

yields 6 crepes, serves 2-3

1. Wash the spinach and remove the bottoms of the stems. Don't bother to dry. Gently tear the leaves and stems up, then toss in a pot. Add 1/4 cup of water and cook covered on high for several minutes, or until the leaves are wilted but still a nice bright green. Drain and set aside.
2. Slice the mushrooms and mince the garlic. Heat the olive oil in a skillet on medium-high heat. Sauté the garlic for two minutes or so, until it's soft and translucent. Add the mushrooms and stir. Cook for 6-8 minutes or so, until the mushrooms are tender but still firm.
3. Add the cooked spinach and stir well to combine. Season with salt and pepper.
4. Fill crepes with the veggie mixture and fold in half. Drizzle with béchamel and sprinkle with fresh parsley or scallions, if desired. Serve.

check out more related articles + recipes:
crepes 101 
milk-free cooking 
banana rum crepes 

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