Saute’d spinach and mushrooms infused in a white sauce, layered on a bed of  pan fried crepes.


  • 1 cup chopped spinach
  • 8 button mushrooms,sliced
  • 1 tablespoon flour (for the sauce)
  • Salt to taste
  • Freshly ground black pepper
  • 1/4 onion,grated
  • 1/4 green pepper,grated
  • 1/4  cup grated cheese
  • 1 cup flour (for the crepes)
  • 1 teaspoon butter or margarine
  • Milk to form a thin batter


  1. In a large bowl combine 1 cup of flour and butter or margarine.
  2. Mix until the mixture resembles bread crumbs.
  3. Stir in enough milk to form a smooth thin batter.
  4. Heat a non stick pan on a stove top on a medium heat setting.
  5. Add 2 tablespoons of batter into the heated pan.
  6. When the mixture starts to bubble on the surface, turn the crepe over.
  7. Simmer for a minute or until the crepe turns a toasty brown colour.
  8. Remove the crepe from the pan and set it aside.
  9. Repeat steps 5-8 with the remainder of the batter.
  10. In a separate pan add an additional  teaspoon of butter or margarine in a non stick pan.
  11. Allow the butter or margarine to melt completely.
  12. Add in the onion and pepper.
  13. Stir in the mushrooms and simmer until the mushrooms have turned a brown colour.
  14. In a separate bowl add the remainder of  the flour, freshly ground black pepper, cheese  and enough milk to form a smooth mixture.
  15. Add the flour mixture to the mushroom mixture.
  16. Stir continuously until the sauce starts to thicken.
  17. Stir in the spinach and mix well.
  18. When the spinach begins to wilt, remove the sauce from the pan.
  19. Lay a crepe onto a plate and add a spoonful of mushroom and spinach sauce.
  20. Carefully roll the crepe until it resembles an elongated swiss roll shape.