Savory Crepe with Spinach Mushroom (Printable)
Tender thin French crepes filled with savory spinach, mushroom, and melted cheese blend.
# 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 - Whisk together flour and salt in a mixing bowl. 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 - 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 Suggestions:
01 -
- The batter comes together in minutes and keeps for two days in the fridge
- You can fill them with whatever you have on hand for endless variations
02 -
- The batter really does need those 10 minutes to rest or your crepes will tear
- Let the pan get properly hot before adding batter or you will end up with a sticky mess
03 -
- Use a ladle to measure batter consistently for uniform crepe size
- Butter the pan between every third crepe, not every single one