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Spinach Corn Crepes

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"I made this recipe up when I was making crepes, and realized I didn't have any fruit for them, but I did have spinach. I didn't like the spinach crepe recipes that I found, so I made one up."
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18 m servings 230 cals
Original recipe yields 4 servings (4 crepes)


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  1. Heat 1 tablespoon butter in a skillet over medium heat; cook and stir spinach and corn until heated through, about 5 minutes. Stir in 1 tablespoon butter until melted, about 1 minute.
  2. Mix Gruyere cheese into spinach mixture; add lemon juice, salt, and pepper. Cook and stir over low heat until cheese melts, 2 to 3 minutes.
  3. Spoon spinach mixture into each crepe and top with hummus. Fold crepe around filling. Spoon hummus on top of each crepe and garnish with parsley.

Nutrition Facts

Per Serving: 230 calories; 12.7 g fat; 23.5 g carbohydrates; 8.2 g protein; 65 mg cholesterol; 332 mg sodium. Full nutrition

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