Savory Crepe with Spinach Mushroom (Printable)
Tender thin crepes filled with savory spinach, mushrooms, and melted Gruyère cheese. Perfect for any meal.
# What You'll 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
→ Spinach & Mushroom 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 and add eggs with 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 bottom thinly and evenly. Cook for 1–2 minutes until edges begin to lift and the bottom turns golden brown. 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 soft and translucent, approximately 3–4 minutes. Add sliced mushrooms and cook until golden brown, about 5 minutes. Stir in chopped spinach and cook just until wilted, about 2 minutes. Season generously with salt and pepper.
04 - Place approximately 2 tablespoons of filling and a sprinkle of cheese onto each crepe. Fold in quarters or roll tightly. Return filled crepes to the skillet and cook for 1–2 minutes per side to heat through and melt the cheese. Serve immediately.
# Expert Tips:
01 -
- The batter comes together in minutes and actually tastes better after a short rest, meaning less stress when you are ready to cook
- These crepes strike that magical balance between elegant enough for brunch and casual enough for a Tuesday night dinner
02 -
- A rested batter is the difference between crepes that tear and crepes that fold perfectly around whatever filling you choose
- The first crepe is almost always a throwaway, consider it your test run to adjust heat and batter thickness
03 -
- Room temperature ingredients create a smoother batter and help prevent lumps from forming
- The wrist motion for swirling batter is more important than the amount, tilt the pan rather than pouring more