Savory Crepe Spinach Mushroom (Printable)
Tender French crepes filled with spinach, mushrooms, and melted cheese—ready in 35 minutes.
# What You’ll Need:
→ For the 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
→ For the 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 - In a mixing bowl, whisk together flour and salt. Make a well in the center and add eggs and half the milk. Whisk until smooth, then gradually add remaining milk and melted butter. Batter should be slightly runny. Let rest for 10 minutes.
02 - Heat a non-stick skillet over medium heat and brush lightly with melted butter. Pour about ¼ cup batter into skillet, swirling to coat surface thinly and evenly. Cook for 1–2 minutes until edges lift and bottom is golden. Flip and cook 1 more minute. Transfer to a plate. Repeat with remaining batter.
03 - For the filling, heat olive oil in a skillet. Sauté onion until soft, then add mushrooms and cook until golden. Stir in spinach; cook just until wilted. Season with salt and pepper.
04 - Place 2 tablespoons filling and a sprinkle of cheese in each crepe. Fold or roll, then return to skillet to heat through and melt cheese, about 1–2 minutes per side. Serve immediately, garnished with fresh herbs if desired.
# Expert Advice:
01 -
- The batter comes together in minutes and rests while you prep the filling, making this surprisingly manageable for a weeknight dinner
- These elegant crepes transform simple ingredients into something that feels like a bistro meal, yet they are forgiving enough for beginners
02 -
- The first crepe almost always fails and that is completely normal, so use it as a test to adjust your batter consistency and heat level
- Letting the batter rest is non-negotiable because it allows the flour to fully hydrate and prevents tough, rubbery crepes
03 -
- Room temperature ingredients blend more smoothly, so take the eggs and milk out of the fridge about 20 minutes before starting
- A ladle with a spout or a measuring cup with a pouring lip makes portioning the batter much easier and less messy