Savory Crepe Spinach Mushroom (Printable)
Delicate golden crepes with spinach, mushrooms, and melted Gruyère cheese filling.
# What You Need:
→ Crepes
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1¼ cups milk
04 - 2 tablespoons melted butter, plus more for cooking
05 - ¼ teaspoon salt
→ Filling
06 - 2 tablespoons olive oil
07 - 1 small onion, finely chopped
08 - 2 cups fresh spinach, chopped
09 - 1 cup mushrooms, sliced
10 - ½ cup grated Gruyère or Emmental cheese
11 - Salt and pepper, to taste
# How-To Steps:
01 - Whisk together flour and salt in a mixing bowl. Create a well in center, add eggs and half the milk. Whisk until smooth, gradually incorporating remaining milk and melted butter until slightly runny consistency. Rest batter for 10 minutes.
02 - Heat non-stick skillet over medium heat, brush lightly with melted butter. Pour ¼ cup batter, swirling skillet to coat thinly and evenly. Cook 1–2 minutes until edges lift and bottom is golden. Flip and cook 1 minute. Transfer to plate. Repeat with remaining batter.
03 - Heat olive oil in skillet. Sauté onion until softened. Add mushrooms, cook until golden. Stir in spinach, cook just until wilted. Season with salt and pepper.
04 - Place 2 tablespoons filling and cheese sprinkling in each crepe. Fold or roll. Return to skillet, heat through 1–2 minutes per side until cheese melts. Serve immediately, garnish with fresh herbs if desired.
# Helpful Tips:
01 -
- The batter comes together in minutes but tastes like something from a French bistro
- You can fill them with whatever vegetables and cheese are languishing in your fridge
- They look impressive but are actually incredibly forgiving
02 -
- The first crepe almost always fails, so consider it a test run for your heat level
- Letting the batter rest prevents tough crepes by allowing flour to fully hydrate
03 -
- A 8-inch skillet is ideal, but whatever you have will work with adjusted batter amounts
- The pan should be hot enough that a drop of water sizzles instantly