A delightful twist on classic savory crepes, filled with a creamy spinach and mushroom mixture, topped with melted cheese.
Preheat your oven to 350°F.
Preheating ensures even cooking and proper melting of the cheese.
Heat the olive oil in a skillet over medium-high heat.
Use a non-stick skillet to prevent sticking and make cleanup easier.
Add the mushrooms to the skillet and sauté until golden brown, about 8 minutes.
Avoid overcrowding the skillet to allow the mushrooms to brown properly.
Stir in the garlic, thyme, and parsley, and cook for 1 minute until fragrant.
Fresh herbs add a burst of flavor; add them just before finishing the cooking.
Add the spinach to the skillet and cook until wilted, about 2 minutes.
Cover the skillet briefly to help the spinach wilt evenly.
Mix in the cream cheese until melted and combined with the vegetables.
Ensure the cream cheese is softened for easier mixing.
Spoon the filling onto each crepe, roll them up, and place them seam-side down in a baking dish.
Arrange the crepes snugly in the dish to prevent them from unrolling.
Sprinkle the mozzarella cheese over the crepes.
For extra flavor, mix in some Parmesan cheese with the mozzarella.
Cover the dish with foil and bake for 15 minutes, or until the cheese is melted and bubbly.
Remove the foil for the last 5 minutes for a golden cheese topping.
Serve the crepes warm and enjoy!
Garnish with additional parsley for a fresh touch.
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