by Irvin Paredez
View ProfileTry these savory crepes any time of day and prepare to be transported to a Parisian bistro. Delicate crepes are filled with creamy spinach and Swiss cheese, then topped with a savory mushroom pan sauce. Cheesy, creamy, and oh so satisfying!
Nutritional facts
Protein
33g
Carbs
49g
Calories
1070
Fat
82g
Ingredients
Parmesan Cheese, Whole Milk, Canola Oil, White Wine, Crimini Mushroom, Buttom Mushroom, Parmesan Cheese, Kosher Salt, Heavy Cream, Egg, Corn Starch, Sour Cream, Garlic, Cooking Spray, Black Pepper, Spinach, Red Onion, Butter, All Purpose Flour, Chives, Nutmeg
Reviews
4.3
Based on 2803 reviews
Chef Irvin Benitez Paredez was born in Tlaxcala, Mexico. He started cooking at age 15, when his mother requested his help in a kitchen that she ran in Puebla. There he learned basic techniques, and drew inspiration from shared recipes and cookbooks. After three years, Irvin travelled to the U.S. to train further in cooking. Instead of formal training, he worked in a restaurant in Queens, washing dishes and assisting in the kitchen. Then, Irvin went after his dream. He went to Le Cirque and requested to be a prep cook in the kitchen. After four years of hard work, Christophe Bellanca saw his passion and skill, and made him one of six sous chefs on the line. His biggest influences are Daniel Boulud, Marc Murphy, John Delucie, and Michael Psilakis, as they all gave him opportunities to grow and learn in their kitchens. His favorite cuisines to cook are Mexican, French, Italian, and Japanese, and his top priority as a chef at CookUnity is the customer’s happiness.
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