Savory Crepe Spinach Mushroom Filling (Print)

Tender French crepes with savory spinach, mushroom, and melted 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, 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 quickly to coat the surface in a thin, even layer. 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 the chopped onion until softened 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, 1–2 minutes. Season generously with salt and freshly ground black pepper.
04 - Place approximately 2 tablespoons of the vegetable filling in the center of each crepe, followed by a sprinkle of grated cheese. Fold or roll the crepe securely around the filling. Return filled crepes to the skillet and cook for 1–2 minutes per side to heat through and melt the cheese completely.
05 - Serve immediately while hot, garnished with fresh herbs such as parsley or chives if desired. These crepes pair excellently with a crisp white wine like Sauvignon Blanc or a simple green salad dressed with light vinaigrette.

# Expert Tips:

01 -
  • The tender crepes fold around whatever filling you crave, making them perfect for using up bits and pieces from your fridge
  • They come together in under 40 minutes but taste like something from a corner bistro in Paris
02 -
  • The batter must rest for at least 10 minutes or your crepes will tear and cook unevenly
  • A properly made crepe should be thin enough to read a newspaper through but strong enough to hold filling
03 -
  • Use the first crepe as your test to adjust batter consistency and pan temperature
  • A tilted wrist and confident swirl motion is worth practicing before you add the batter

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