Savory Crepe with Spinach Mushroom (Printable Version)
Tender French crepes filled with savory spinach, mushrooms, and melted Gruyère cheese. Ready in 35 minutes.
# What You'll Need:
→ For the Crepes
01 - 1 cup (125 g) all-purpose flour
02 - 2 large eggs
03 - 1¼ cups (300 ml) 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 (150 g) fresh spinach, chopped
09 - 1 cup (100 g) mushrooms, sliced
10 - ½ cup (60 g) 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, add eggs and half the milk, whisking until smooth. Gradually incorporate remaining milk and melted butter until batter reaches slightly runny consistency. Allow batter 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 skillet, swirling to create a thin, even coating. Cook for 1–2 minutes until edges begin to lift and 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 onion until softened, approximately 3 minutes. Add mushrooms and cook until golden, about 5 minutes. Stir in spinach and cook just until wilted, 1–2 minutes. Season generously with salt and pepper.
04 - Place 2 tablespoons of filling and a sprinkle of cheese onto each crepe. Fold or roll crepes, then return to skillet over medium heat. Cook for 1–2 minutes per side to heat through and melt cheese. Serve immediately.
# Expert Advice:
01 -
- These crepes transform whatever vegetables or cheese you have lingering in your fridge into something that feels like a weekend brunch in Lyon
- The batter comes together in minutes but the result makes people think you studied at a French cooking school
02 -
- The resting period for the batter is actually crucial I tried skipping it once and ended up with tough rubbery crepes that refused to cook evenly
- Letting the pan heat properly between crepes prevents that frustrating situation where the first one sticks and the last one burns
03 -
- Hold the pan at a slight angle when pouring batter and swirl immediately rather than trying to spread with a spatula
- The first crepe is almost always a sacrifice crepe so do not judge the whole batch by that initial attempt