Savory Crepe with Spinach Mushroom (Printable version)
Tender French crepes filled with sautéed 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:
01 - Whisk together flour and salt in a mixing bowl. Create a well in the center, then add eggs and half the milk. Whisk until smooth before gradually incorporating 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 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 and repeat with remaining batter.
03 - Heat olive oil in a skillet over medium heat. Sauté chopped onion until softened, then add sliced mushrooms and cook until golden. Stir in chopped spinach and cook just until wilted. Season with salt and pepper to taste.
04 - Place 2 tablespoons of 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 for approximately 1–2 minutes per side.
05 - Serve immediately, garnished with fresh herbs if desired.
# Expert Advice:
01 -
- The batter comes together in minutes and keeps in the fridge for days, meaning impromptu crepes are always possible
- These delicate wraps transform whatever vegetables, cheese, or herbs you have into something that feels elegant and intentional
02 -
- The resting period for the batter is not optional it allows the flour to fully hydrate and prevents rubbery crepes
- Your first crepe will almost always be imperfect, consider it a test run for your heat and pan surface
03 -
- A crepe pan is nice to have but any non-stick skillet with sloping sides works perfectly well
- Room temperature ingredients incorporate more easily into the batter