ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mushroom and Arugula Crêpes

Yield Makes 4 servings
Notes: Reserve a few mushroom slices and arugula leaves for garnish.


  • 1 pound sliced mushrooms
  • 1 tablespoon butter or margarine
  • 6 cups (about 6 oz.) arugula, rinsed and drained
  • 1 package (5.2 oz.) Boursin cheese
  • 8 packaged crêpes (9 in.)
  • 1/2 cup shredded parmesan cheese

Nutrition Information

  • calories 317
  • caloriesfromfat 68 %
  • protein 12 g
  • fat 24 g
  • satfat 16 g
  • carbohydrate 16 g
  • fiber 2.2 g
  • sodium 584 mg
  • cholesterol 65 mg

How to Make It

  1. In a covered 10- to 12-inch nonstick frying pan over high heat, frequently stir mushrooms and butter until mushrooms are juicy, about 5 minutes.

  2. Uncover and stir often until liquid evaporates and mushrooms are lightly browned, about 5 minutes more.

  3. Stir chopped arugula with mushrooms just until wilted, about 2 minutes. Remove from heat.

  4. Stir Boursin cheese to soften. Spoon 1/8 of the cheese onto a quarter section of each crepe. Smash cheese down slightly (crepes tear easily). Mound 1/8 of the mushroom mixture over cheese on each crepe and sprinkle mushrooms equally with parmesan.

  5. Fold creêpes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.

  6. Bake in a 400° oven until filling is hot in the center and crêpe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crêpes to plates.