Spinach Corn Crepes - cooking recipe

Ingredients

2 tablespoons butter, divided
1 1/2 cups frozen chopped spinach, thawed and drained
3/4 cup frozen corn
1/3 cup shredded Gruyere cheese
1 dash lemon juice
salt and ground black pepper to taste
4 crepes
1/2 cup hummus (such as BashaTM Lemon Garlic Hommus)
1 tablespoon chopped fresh parsley, or as desired

Preparation

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.