Omelet Crepes with Spinach Cream Cheese Filling

Ingredients

1 cup frozen spinach (thawed)

1/4 cup fresh mushrooms, chopped

3 tbsp cream cheese, softened

1 tbsp butter

1 tsp chopped garlic

1 tsp shallot, chopped
2 eggs

1 tbsp potato starch flour

1 tbsp vegetable oil

1 tbsp water

1 tsp salt

Truffle oil

Directions

1. Beat eggs, potato starch flour, salt, and water in a bowl.
2. Melt butter on medium/high heat in a large saute pan - add garlic, shallots, spinach, and mushrooms to pan. Saute for about 10 minutes.
3. Add to softened cream cheese in a small bowl and mix. Set aside.
4. Coat a medium sized omelet pan in oil and put over medium high heat.
5. Once heated, add egg mixture to pan. Using a rubber spatula, lift all edges as it cooks through and carefully flip.
6. Place Omelet crepe on plat and spoon spinach mixture onto one side. Roll crepe and slice in half. Optional: Drizzle truffle oil over top.