Savory Crepe with Spinach Mushroom (Printable Version)
Delicate thin pancakes filled with sautéed vegetables and melted cheese, ready in 35 minutes
# 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:
01 - In a mixing bowl, whisk together flour and salt. Make a well in the center and add eggs and half the milk. Whisk until smooth, then gradually add remaining milk and melted butter. Batter should be slightly runny. Let rest for 10 minutes.
02 - Heat a non-stick skillet over medium heat and brush lightly with melted butter. Pour about 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 more minute. Transfer to a plate. Repeat with remaining batter.
03 - For the filling, heat olive oil in a skillet. Sauté onion until soft, then add mushrooms and cook until golden. Stir in spinach; cook just until wilted. Season with salt and pepper.
04 - Place 2 tablespoons filling and a sprinkle of cheese in each crepe. Fold or roll, then return to skillet to heat through and melt cheese, about 1–2 minutes per side.
05 - Serve immediately, garnished with fresh herbs if desired.
# Expert Advice:
01 -
- They come together faster than you can set a proper table, making any meal feel special without the fuss.
- The filling possibilities are endless, so you can use whatever's hiding in your crisper drawer.
- Something about rolling your own food makes eating feel like an occasion, even on a Tuesday.
02 -
- Your first crepe will almost always be a disaster—consider it your test run and don't let it discourage you.
- The resting period for batter isn't optional, it's what prevents rubbery crepes and ensures even cooking.
- A proper crepe pan helps, but I've made excellent ones in a well-seasoned cast iron skillet too.
03 -
- Room temperature ingredients create a smoother batter and prevent lumps from forming.
- If your batter seems too thick after resting, add milk one tablespoon at a time until it flows like heavy cream.
- Keep your heat at medium—too high and they'll cook before spreading, too low and they'll turn rubbery.