Savory Crepe with Spinach Mushroom (Printable version)

Classic French crepes filled with sautéed spinach, mushrooms, and melted cheese

# List of ingredients:

→ For the 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

→ 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

# Directions:

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, 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 bottom in a thin, even layer. Cook for 1–2 minutes until edges begin to lift and the bottom turns golden brown. Flip and cook for an 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 softened 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 vegetable filling and a sprinkle of grated cheese onto each crepe. Fold or roll the crepe neatly around the filling. Return filled crepes to the skillet and cook for 1–2 minutes per side until heated through and cheese is melted.
05 - Serve crepes immediately while hot. Garnish with fresh herbs such as parsley or chives if desired. Pairs well with a crisp white wine like Sauvignon Blanc.

# Expert Advice:

01 -
  • The batter comes together in minutes and keeps beautifully in the fridge for impromptu meals
  • You can stuff them with whatever vegetables, cheeses, or leftovers are hiding in your crisper drawer
  • They somehow manage to feel fancy enough for brunch while being completely practical for Tuesday night
02 -
  • The first crepe is almost always a disaster, consider it your sacrificial offering to the kitchen gods and move on
  • Letting the batter rest for at least 10 minutes is the secret to preventing rubbery, tough crepes
  • Overstuffing seems tempting but makes folding impossible, stick to 2 tablespoons of filling max
03 -
  • Invest in a good crepe pan or well seasoned skillet, the non stick surface really does matter here
  • A ladle with a lip helps pour consistent amounts of batter every time

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