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Mushroom and Arugula Crêpes





Yields
Makes 4 servings

Notes: Reserve a few mushroom slices and arugula leaves for garnish.

 1 pound sliced mushrooms
 1 tablespoon butter or margarine
 6 cups (about 6 oz.) arugula, rinsed and drained
 1 package (5.2 oz.) Boursin cheese
 8 packaged crêpes (9 in.)
 1/2 cup shredded parmesan cheese
Step 1
1

In a covered 10- to 12-inch nonstick frying pan over high heat, frequently stir mushrooms and butter until mushrooms are juicy, about 5 minutes.

Step 2
2

Uncover and stir often until liquid evaporates and mushrooms are lightly browned, about 5 minutes more.

Step 3
3

Stir chopped arugula with mushrooms just until wilted, about 2 minutes. Remove from heat.

Step 4
4

Stir Boursin cheese to soften. Spoon 1/8 of the cheese onto a quarter section of each crepe. Smash cheese down slightly (crepes tear easily). Mound 1/8 of the mushroom mixture over cheese on each crepe and sprinkle mushrooms equally with parmesan.

Step 5
5

Fold creêpes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.

Step 6
6

Bake in a 400° oven until filling is hot in the center and crêpe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crêpes to plates.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories317
% Daily Value *
Total Fat 24g31%

Saturated Fat 16g80%
Cholesterol 65mg22%
Sodium 584mg26%
Total Carbohydrate 16g6%

Dietary Fiber 2.2g8%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.