Mushroom and Spinach Crêpes (Oat Milk‑Based)

Ingredients

• 1/2 cup All-purpose flour
• 3/4 cup Oat milk (unsweetened)
• 1 Egg
• 1 cup Mushrooms, sliced
• 2 cups Fresh spinach
• 1 tablespoon Olive oil
• 1/4 teaspoon Ground nutmeg
• 1/4 teaspoon Black pepper
• 1/8 teaspoon Salt substitute (e.g., potassium chloride)(optional)

Instructions

1. 1

   In a bowl, whisk together the flour, egg, oat milk, nutmeg, and black pepper until smooth; let the batter rest for 5 minutes.

2. 2

   While the batter rests, heat ½ tablespoon of olive oil in a skillet over medium heat, add the sliced mushrooms, and sauté for 3‑4 minutes until they release moisture and begin to brown.

3. 3

   Add the spinach to the skillet with the mushrooms, cooking for another 2 minutes until wilted; remove from heat and set aside.

4. 4

   Wipe the skillet clean, add the remaining ½ tablespoon of olive oil, and pour a thin layer of batter, swirling to coat the pan; cook 1‑2 minutes per side until lightly golden, then stack the crêpes.

5. 5

   Place a spoonful of the mushroom‑spinach mixture onto each crêpe, fold or roll, and serve immediately.