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Ingredients18 m servings 230 cals
Original recipe yields 4 servings (4 crepes)
- 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.
- 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.
- 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.
Per Serving: 230 calories; 12.7 g fat; 23.5 g carbohydrates; 8.2 g protein; 65 mg cholesterol; 332 mg sodium. Full nutrition