Savory Crepe Spinach Mushroom (Print)

Tender French crepes with spinach, mushroom, and melted Gruyère cheese filling

# 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 Make It:

01 - Whisk together flour and salt in a mixing bowl. Create a well in the center, add eggs and half the milk. Whisk until smooth, then gradually incorporate remaining milk and melted butter. The batter should have a slightly runny consistency. Allow to rest for 10 minutes.
02 - Heat a non-stick skillet over medium heat and lightly brush with melted butter. Pour approximately ¼ cup batter into the skillet, swirling quickly to coat the surface thinly and evenly. Cook for 1–2 minutes until edges begin to lift and the bottom turns golden. Flip and cook for 1 additional minute. Transfer to a plate. Repeat with remaining batter.
03 - Heat olive oil in a skillet. Sauté chopped onion until softened, then add sliced mushrooms and cook until golden. Stir in chopped spinach and cook just until wilted. Season generously with salt and pepper to taste.
04 - Place approximately 2 tablespoons of the vegetable filling and a sprinkle of grated cheese onto each crepe. Fold or roll the crepe, then return to the skillet to heat through and melt the cheese, cooking for 1–2 minutes per side.
05 - Serve immediately, garnished with fresh herbs if desired. Alternative filling suggestions include ham and cheese, ratatouille, smoked salmon, or ricotta with herbs.

# Expert Tips:

01 -
  • The filling possibilities are endless, so you can make these your own without learning anything new
  • They feel fancy enough for guests but come together in the time it takes to sip a glass of wine
02 -
  • Batter consistency matters more than exact measurements, it should pour like heavy cream not like pancake batter
  • The first crepe is always a sacrifice to the kitchen gods, use it to test your heat and swirling technique
03 -
  • Use a 8 inch skillet for the most manageable size, anything larger becomes unwieldy when flipping
  • Let the filled crepes rest in the warm skillet for an extra 30 seconds to ensure the cheese melts completely

Go Back