Savory Crepe with Spinach Mushroom (Printable Format)
Delicate French crepes filled with sautéed spinach, mushrooms, and melted cheese. An elegant yet simple dish for any meal.
# What You 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
→ 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 Steps:
01 - Whisk together flour and salt in a mixing bowl. Create a well in the center and add eggs with 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 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. Sauté the onion until softened, then add mushrooms and cook until golden brown. Stir in spinach and cook just until wilted. Season with salt and pepper to taste.
04 - Place 2 tablespoons of filling and a sprinkle of cheese onto each crepe. Fold or roll the crepe, then return to the skillet to heat through and melt the cheese for approximately 1-2 minutes per side.
05 - Serve immediately, optionally garnished with fresh herbs.
# Expert Suggestions:
01 -
- These crepes transform whatever vegetables and cheese you have into something that feels like a special occasion
- The batter comes together in minutes and actually improves with a short rest, making it perfect for lazy weekend cooking
02 -
- The first crepe almost always fails, so consider it your test run and adjust the heat or batter thickness accordingly
- Letting the batter rest eliminates flour lumps and produces more tender crepes that are less likely to tear
03 -
- Warm your milk slightly before adding it to the batter for smoother incorporation
- Use clarified butter for cooking the crepes to prevent the milk solids from burning