Savory Crepe Spinach Mushroom (Printable)
Tender thin crepes filled with savory spinach, mushrooms, and melted Gruyère cheese—perfect for any meal.
# What You 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 Cook:
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 Tips:
01 -
- The batter comes together in minutes and actually improves with a short rest, giving you time to prepare whatever filling inspires you
- These crepes strike that perfect balance between impressive enough for guests but simple enough for a Tuesday night when you want something that feels special without the fuss
02 -
- The first crepe is almost always a sacrificial test run that helps you gauge the heat and batter amount, so do not be discouraged if it looks imperfect
- Letting the batter rest for those 10 minutes gives the flour time to absorb the liquid and relaxes any gluten, resulting in more tender crepes that are less likely to tear
03 -
- Use a ¼ cup measure to portion batter, which creates consistently sized crepes that are easy to fill and roll
- For gluten free crepes, buckwheat flour is traditional in parts of France and creates a wonderfully earthy, nutty flavor