Savory Crepe with Spinach Mushroom (Printable version)

Tender thin crepes filled with savory spinach, mushrooms and melted Gruyère cheese

# What you need:

→ 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

# How to make it:

01 - Whisk together flour and salt in a mixing bowl. Create a well in the center and add eggs and half the milk. Whisk until smooth, then gradually incorporate remaining milk and melted butter until batter reaches a slightly runny consistency. Allow batter 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 skillet, swirling to coat surface thinly and evenly. Cook for 1–2 minutes until edges lift and bottom is golden. Flip and cook 1 additional minute. Transfer to a plate. Repeat with remaining batter.
03 - Heat olive oil in a skillet. Sauté onion until soft and translucent, then add mushrooms and cook until golden. Stir in spinach and cook just until wilted. Season generously with salt and pepper.
04 - Place 2 tablespoons filling and a sprinkle of cheese in center of each crepe. Fold or roll crepe around filling, then return to skillet to heat through and melt cheese, approximately 1–2 minutes per side.
05 - Serve immediately, garnished with fresh herbs if desired. Pair with a crisp white wine such as Sauvignon Blanc for a complete meal.

# Expert tips:

01 -
  • Once you master the basic batter technique, you will find yourself making these for every meal from breakfast to dinner
  • The filling possibilities are endless, so you can adapt this to whatever you have in your refrigerator
02 -
  • The resting period for the batter is not optional as it allows the flour to fully absorb the liquid and prevents rubbery crepes
  • Your first crepe will almost always be a test run, so do not be discouraged if it tears or cooks unevenly
03 -
  • Use the back of a ladle to spread the batter immediately after pouring for the most even thickness
  • Keep the heat at medium rather than high; crepes need gentle, even cooking to develop proper texture

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