Savory Crepe Spinach Mushroom (Print Version)
Delicate French crepes filled with sautéed spinach, mushrooms, and melted Gruyère 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:
01 - Whisk together flour and salt in a mixing bowl. Create a well in center and add eggs with half the milk. Whisk until smooth, gradually incorporate remaining milk and melted butter until slightly runny consistency. Let batter rest 10 minutes.
02 - Heat non-stick skillet over medium heat, brush with melted butter. Pour ¼ cup batter, swirling pan to coat thinly and evenly. Cook 1–2 minutes until edges lift and bottom golden. Flip and cook 1 minute. Transfer to plate. Repeat with remaining batter.
03 - Heat olive oil in skillet. Sauté onion until soft, add mushrooms and cook until golden. Stir in spinach and cook just until wilted. Season with salt and pepper.
04 - Place 2 tablespoons filling and sprinkle cheese in center of each crepe. Fold or roll, return to skillet and heat through 1–2 minutes per side until cheese melts.
05 - Serve immediately, garnished with fresh herbs if desired.
# Expert Advice:
01 -
- The batter comes together in minutes with ingredients you already have in your pantry
- They are endlessly customizable, making them perfect for using up whatever is in your refrigerator
- There is something deeply satisfying about mastering the swirl technique that feels like a small kitchen victory
02 -
- The resting period for the batter is not optional, it allows the flour to fully hydrate and prevents rubbery crepes
- Your first crepe is almost always a sacrifice, so do not be discouraged if it tears or sticks to the pan
- The pan should be hot enough that the batter sizzles slightly when it hits the surface, but not smoking
03 -
- A 8 inch skillet is the ideal size for perfect portion control and even cooking
- Room temperature ingredients incorporate more smoothly into the batter