Savory Crepe with Spinach Mushroom (Print View)
Tender French crepes filled with savory spinach, mushrooms, and Gruyère cheese. An elegant vegetarian dish ready in 35 minutes.
# What You'll 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
# Method:
01 - Whisk together flour and salt in a mixing bowl. Create a well in the center, then add eggs and half the milk. Whisk until smooth before gradually incorporating 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 brush lightly 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 brown. 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, 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 and a sprinkle of cheese onto each crepe. Fold or roll the crepe around the filling, then return to the skillet for 1-2 minutes per side to heat through and melt the cheese completely.
05 - Serve immediately while hot, garnished with fresh herbs if desired. Pairs well with a crisp white wine such as Sauvignon Blanc.
# Insider Tips:
01 -
- These crepes transform humble ingredients into something that feels like a special occasion without the fuss
- The filling possibilities are endless, making this your go-to for using up whatever is in the fridge
02 -
- The batter must rest for at least 10 minutes or your crepes will be tough and rubbery instead of tender
- Do not flip too early, wait until the edges clearly lift from the pan on their own
03 -
- Use a 8 inch skillet for the most consistent results and easiest handling
- Keep cooked crepes warm under a clean kitchen towel while you finish the batch