Savory Crepe Spinach Mushroom (Printable Version)

Thin, delicate crepes wrapped around a warm, savory filling of spinach, mushrooms and melted cheese

# What You'll 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 - 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 Insights:

01 -
  • These crepes transform simple ingredients into something that feels like a special occasion
  • The batter comes together in minutes but tastes like you studied French cooking for years
02 -
  • The resting period for batter is non-negotiable—it allows flour to fully hydrate and prevents rubbery crepes
  • Don't worry about the first crepe being a disaster, consider it your sacrificial test run
03 -
  • Add a splash of vanilla or almond extract to the batter if you plan to use some crepes for sweet fillings
  • Use a paper towel to wipe the pan between crepes, adding only the smallest amount of butter each time

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