Savory Crepe Spinach Mushroom (Printable)

Classic French crepes with savory spinach-mushroom filling, ready in 35 minutes

# 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 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 it 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 to coat the surface thinly and evenly. Cook for 1-2 minutes until edges begin to lift and the bottom turns golden. Flip and cook for 1 additional minute. Transfer to a plate and repeat with remaining batter.
03 - Heat olive oil in a skillet. Sauté the onion until softened, then add mushrooms and cook until golden. Stir in spinach and cook just until wilted. Season with salt and pepper to taste.
04 - Place 2 tablespoons of filling and a sprinkle of 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. Serve immediately, garnished with fresh herbs if desired.

# Expert Suggestions:

01 -
  • These come together in under 40 minutes but taste like something from a corner bistro
  • The batter keeps for 24 hours, so you can make crepes for breakfast the next day too
02 -
  • Letting the batter rest prevents rubbery crepes and ensures they cook evenly without tearing
  • The first crepe is almost always a throwaway, so use it to test your pan temperature and swirling technique
03 -
  • Room temperature ingredients create a smoother, more homogeneous batter
  • A small 8-inch skillet is easier to manage than larger pans for beginners

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