Stuffed Crepes with Brown Mushroom and Semidried Tomato Salad

Try this great lunch recipe. Thin and delicate crepes, stuffed with brown mushrooms and fresh salad.


Prep Time: 15 mins
Cook Time: 20 mins
Yields: 6


  • 1 tablespoon olive oil
  • 1/2 small white onion, finely chopped
  • 2 cups sliced brown mushrooms
  • 1 cup semi dried tomatoes, sliced
  • 2 cups rocket
  • 1 cup loosely packed basil leaves
  • 100 g firm tofu
  • 2 tablespoon pomegranate seeds
  • salt and pepper, to taste
  • 6 crepes, for serving


  1. In a frying pan heat oil over medium heat and add onions. Cook for 3 minutes or until onions are golden. Add mushrooms and cook for another 10 minutes or until all the water has evaporated and the mushrooms are golden brown.
  2. In a large salad bowl combine cooked mushrooms, semi dried tomatoes, rocket, basil leaves. Grate over tofu, sprinkle with pomegranate seeds and season to taste.
  3. To serve lay out the crepe, place 2-3 tablespoons of the salad in the center and roll the crepe over to cover the filling. Enjoy!

Nutrition Facts

Per serving: 184 KCALS | 13.2G FAT | 3.9G SAT FAT | 13.9G CARBS | 4G SUGAR | 7.6G FIBRE | 7.8G PROTEIN

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