Cheese & Mushroom Crepe Bake

Cheese & Mushroom Crepe Bake
Recipe by: Creative Gourmet
Average: 4.5 (4 votes)
614 Collected
Prep:  15 Minutes
Cook:  30 Minutes
Serves:  4

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Cheese & Mushroom Crepe Bake
  1. Preheat oven to 180°C/ 160°C (fan forced). Remove crepes from freezer and leave on a bench to defrost
  2. Meanwhile, heat a large non-stick frying pan over medium heat. Add mushrooms and garlic and cook, stirring often, for 5 minutes until mushrooms are tender. Set aside to cool
  3. Beat ricotta, chives, 1/2 cup grated parmesan and season with salt and pepper to taste. Add cooled mushrooms and stir to combine
  4. Grease a large rectangular ovenproof dish (about 27cm long x 19 cm wide) with oil. Place a defrosted crepe on a board. Spoon about 1/3 cup mushroom mixture along the centre
  5. Gently roll up and place in prepared dish
  6. Repeat using remaining crepes and mushroom mixture. Drizzle crepes with cream and evenly sprinkle with remaining grated parmesan. Bake for 20-25 minutes until cheese melts and crepes are hot
  7. Serve with a rocket, spinach & tomato salad

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