You'll love this vegetable crepe based on the classic vegetarian lasagna. It features mushrooms, spinach, and garlic in a savory tomato sauce layered with rich bechamel.
This recipe received a 5-star rating from Not-Just-Recipes, a great website dedicated to food, responsibility, and compassionate living.
This is what you do
Make bechamel sauce. Heat 5 tbsp butter in a medium skillet over medium heat. Add onions and carrots. Cook 5 minutes. Whisk in flour and cook 2 minutes. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking, until sauce thickens, 10-15 minutes. Add nutmeg, and season with salt and pepper.
Heat olive oil and remaining butter in a large skillet over medium-high heat. Add mushrooms and cook 10 minutes. Add dried tomatoes, spinach, garlic, parsley, oregano, thyme, and tomato paste. Cook 3 minutes. Add crushed tomatoes. Cook for 8 minutes. Set sauce aside.
Preheat oven to 375 degrees. Lay first crepe on a flat working surface. Spread ¼ cup tomato-mushroom mixture on crepe. Top with ¼ cup béchamel. Sprinkle with 1 tablespoon cheese. Roll up. Repeat with remaining crepes. Lay all 8 crepes in an oiled 9" x 13" baking dish. Top crepes with the remaining tomato sauce and cheese. Bake until cheese melts, about 10-15 minutes.Yield: 4 servings, 2 crepes each
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