Make the spinach crepes in advance for a meal that comes together in less than 30 minutes.
Mise en place: Slice the mushrooms and set the peas out to thaw. Slice the snow peas and zucchini, combine in a small bowl.
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the sliced mushrooms (make sure they have breathing room to properly saute. The mushrooms will release water, keep sauteing until the liquid is absorbed and the mushrooms are browned, about 5 minutes.
Prepare whipped goat cheese. Combine goat cheese, milk, olive oil and salt in a food processor, blend until whipped and fluffy.
Add the lemon juice, lemon zest, remaining ½ tablespoon olive oil, salt and pepper to the bowl of peas and zucchini. Stir until coated and adjust seasonings as desired.
Serve: spread about 2 tablespoons of whipped goat cheese on each spinach crepe. Then top with sauteed mushrooms, pea-zucchini mixture and fresh mint. Enjoy!
PREP AHEAD: This savory crepe recipe is great for meal prepping. I would highly recommend preparing the spinach crepes in advance. You can also prepare the whipped goat cheese and filling in advance, though I would saute the mushrooms just before serving. LEFTOVERS/STORAGE: Store crepes, goat cheese and filing separately in the fridge for 3-5 days. NUTRITION NOTES: This balanced meal contains all the needed macronutrients and it’s super nutrient dense since it’s filled with veggies and the crepes are made with veggies. These savory crepes are a good source of fiber and plant-based protein. It is, however, a fairly light meal. SERVING SUGGESTIONS: Since this is a lighter meal, feel free to add a hearty salad or perhaps a canned fish.