Savory Crepe with Spinach Mushroom (Printable Version)
Classic French crepes with savory spinach mushroom filling and melted cheese.
# What You 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 Steps:
01 - Whisk together flour and salt in a mixing bowl. Create a well in the center, adding eggs and half the milk. Whisk until smooth, then gradually incorporate remaining milk and melted butter. Batter should have a slightly runny consistency. Allow to rest for 10 minutes.
02 - Heat a non-stick skillet over medium heat, brushing lightly 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 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 softened and translucent. Add sliced mushrooms and cook until golden brown. 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, approximately 1-2 minutes per side.
05 - Serve immediately while hot, optionally garnished with fresh herbs of your choice.
# Helpful Tips:
01 -
- The batter comes together in minutes and actually improves with a short rest, meaning less stress when youre hungry
- These crepes transform whatever vegetables, cheese, or herbs you have lurking in your crisper drawer into something elegant
02 -
- The first crepe is almost always a sacrificial test run, so don't be discouraged if it sticks or tears
- Letting the batter rest is not optional, it's the difference between tough, rubbery crepes and ones that practically melt in your mouth
03 -
- Use a 8-inch skillet for the most manageable size, larger pans become unwieldy when flipping
- A ladle with a ¼ cup capacity helps portion the batter consistently for uniform crepes