Savory Crepe with Spinach Mushroom (Printable)
Tender French crepes filled with savory spinach, mushrooms, and melted Gruyère cheese.
# What You'll Need:
→ Crepes
01 - 1 cup (125 g) all-purpose flour
02 - 2 large eggs
03 - 1¼ cups milk
04 - 2 tablespoons melted butter, plus extra 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
# Method:
01 - Whisk together flour and salt in a mixing bowl. Create a well in the center, add eggs and half the milk. Whisk until smooth, then gradually incorporate remaining milk and melted butter. The batter should have a slightly runny consistency. Allow 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 quickly 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 over medium heat. Sauté the chopped onion until soft and translucent, approximately 3-4 minutes. Add sliced mushrooms and cook until golden brown, about 5 minutes. Stir in chopped spinach and cook just until wilted, about 2 minutes. Season generously with salt and pepper.
04 - Place 2 tablespoons of the filling mixture and a light sprinkle of cheese onto each crepe. Fold or roll the crepe around the filling. Return filled crepes to the skillet and cook for 1-2 minutes per side until heated through and cheese is melted. Serve immediately.
# Insider Tips:
01 -
- These crepes come together in under 40 minutes but taste like something from a French bistro
- The filling possibilities are endless, so you never get bored with the same old flavors
02 -
- Your batter must rest for at least 10 minutes or your crepes will be tough and rubbery
- The first crepe is almost always a sacrifice, so do not panic if it tears
03 -
- Use a 8-inch skillet for the most consistent size and thickness
- Warm your filling before assembling so the cheese melts evenly