Savory Crepe Spinach Mushroom (Printable)
Tender French crepes with spinach, mushrooms, and melted Gruyère—ready in 35 minutes.
# What You Need:
→ For the Crepes
01 - 1 cup (125 g) 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 Suggestions:
01 -
- The batter comes together in literally five minutes with ingredients you already have
- You can fill them with whatever needs using up from your fridge, making them infinitely adaptable
02 -
- The resting period for batter is not optional, it prevents rubbery crepes
- Your first crepe will always be a throwaway, consider it your test run
03 -
- Use a 8 inch skillet for the most manageable size and easiest flipping
- Keep finished crepes warm under a clean kitchen towel while you cook the rest