Mushroom and spinach crêpes are light, delicate, and packed with flavor, making them a perfect brunch, lunch, or dinner option. These thin, buttery French-style crêpes are filled with a creamy, garlicky mushroom and spinach mixture, creating a dish that’s both elegant and satisfying.
Unlike overly heavy pancakes or sandwiches, crêpes offer a versatile, restaurant-quality meal that can be enjoyed sweet or savory. This mushroom and spinach crêpe recipe is easy to prepare, naturally nutritious, and perfect for anyone who loves a rich yet balanced dish.
Why You’ll Love These Mushroom and Spinach Crêpes
- Light Yet Satisfying: The perfect balance of crispy edges and creamy filling.
- Easy to Make: With simple ingredients and a quick cooking process.
- Great for Any Time of Day: Enjoy them for breakfast, brunch, lunch, or dinner.
- Customizable: Can be made vegan, gluten-free, or with extra fillings like cheese or eggs.
- French-Inspired Elegance: A classic yet simple dish that feels gourmet.
Ingredients for Mushroom and Spinach Crêpes
For the Crêpes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk (or oat milk for dairy-free)
- ½ cup water
- 2 tablespoons melted butter (or olive oil for dairy-free)
- ½ teaspoon salt
For the Mushroom and Spinach Filling:
- 2 tablespoons butter or olive oil
- 2 cups mushrooms, sliced (button, cremini, or shiitake)
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- ½ cup heavy cream (or coconut cream for dairy-free option)
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon nutmeg (optional, for extra depth)
- ¼ cup grated Parmesan cheese (optional, for a richer flavor)
For Garnishing:
- Fresh parsley, chopped
- Extra Parmesan cheese
- A drizzle of truffle oil (optional, for an elevated taste)
Step-by-Step Instructions
Step 1: Prepare the Crêpe Batter
- In a mixing bowl, whisk together flour, eggs, milk, water, butter, and salt until smooth.
- Let the batter rest for 15-30 minutes to allow the flour to absorb the liquid.
Step 2: Cook the Crêpes
- Heat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour ¼ cup of batter into the pan, swirling it to spread evenly.
- Cook for 1-2 minutes, then flip and cook for another 30 seconds.
- Repeat until all crêpes are cooked, stacking them on a plate.
Step 3: Make the Mushroom and Spinach Filling
- In a large pan over medium heat, melt butter and add mushrooms.
- Sauté for 5-7 minutes until mushrooms are golden brown.
- Stir in garlic, spinach, salt, and pepper, cooking until spinach wilts.
- Pour in heavy cream and simmer for 2 minutes, stirring until creamy.
- Remove from heat and mix in Parmesan cheese.
Step 4: Assemble the Crêpes
- Place one crêpe on a plate and add a generous spoonful of the filling.
- Fold the crêpe in half or into quarters.
- Repeat with the remaining crêpes and filling.
Step 5: Serve and Garnish
- Sprinkle with fresh parsley and extra Parmesan.
- Serve warm with a side salad or roasted vegetables.
Tips for Perfect Mushroom and Spinach Crêpes
- Let the Batter Rest: This helps create thin, soft crêpes.
- Use a Non-Stick Pan: Ensures even cooking and easy flipping.
- Cook Over Medium Heat: Too high, and they’ll burn; too low, and they’ll be too soft.
- Adjust the Creaminess: Use more or less cream depending on how rich you want the filling.
- Make It Vegan: Swap butter for olive oil, milk for almond milk, and cream for coconut milk.
What to Serve with Mushroom and Spinach Crêpes
These savory, creamy crêpes are delicious on their own but pair well with light, fresh sides.
Perfect Pairings:
- Mixed Green Salad with Lemon Vinaigrette – A refreshing contrast.
- Roasted Asparagus or Zucchini – Light and healthy.
- French Onion Soup – A warm, comforting pairing.
- Soft Scrambled Eggs – Adds extra protein for breakfast.
Beverage Pairings:
- Iced or Hot Latte – Complements the creamy filling.
- Chilled White Wine (Sauvignon Blanc or Chardonnay) – Enhances the flavors.
- Sparkling Water with Lemon – A simple, refreshing option.
Storing and Meal Prep Tips
Crêpes can be made in advance and stored for easy meal prep.
- Refrigeration: Store cooked crêpes in an airtight container for up to 3 days.
- Freezing: Stack crêpes with parchment paper between each one, then freeze for up to 2 months.
- Reheating: Warm crêpes in a skillet over low heat or in the microwave for 20 seconds.
FAQs About Mushroom and Spinach Crêpes
1. Can I make the batter ahead of time?
Yes! The batter can be stored in the fridge for up to 24 hours before cooking.
2. How do I prevent crêpes from tearing?
Make sure the batter rests before cooking and flip them gently with a spatula.
3. Can I make this recipe gluten-free?
Yes! Use gluten-free flour or buckwheat flour for a gluten-free version.
4. What’s the best way to make them crispier?
Cook the crêpes a bit longer over medium-high heat for a slight crisp.
5. Can I add cheese to the filling?
Absolutely! Goat cheese, feta, or Gruyère work beautifully.
Final Thoughts: A French-Inspired Savory Crêpe That’s Easy and Elegant
This mushroom and spinach crêpe recipe brings a classic French dish into your kitchen with ease. With its light, delicate texture and creamy, garlicky filling, it’s the perfect meal for any occasion—whether you’re hosting a brunch, preparing a quick lunch, or enjoying a cozy dinner.
If you’re looking for a dish that’s impressive yet simple to make, this savory crêpe recipe is a must-try in 2025!
Ingredients
For the Crêpe Batter:
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups milk
- 2 tablespoons melted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- ½ cup heavy cream
- ½ cup grated Gruyère or Parmesan cheese
For Garnish:
- Fresh parsley, chopped
- Extra cheese for topping
Instructions
-
Prepare the Crêpe Batter:
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, salt, and pepper until smooth.
- Let the batter rest for 10–15 minutes.
-
Cook the Crêpes:
- Heat a non-stick pan over medium heat and lightly grease with butter.
- Pour ¼ cup of batter into the pan, swirling to coat the surface evenly.
- Cook for 1–2 minutes until golden, then flip and cook for another 30 seconds.
- Repeat with the remaining batter and set aside.
-
Prepare the Filling:
- In a large skillet, heat olive oil and butter over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Add mushrooms, salt, and pepper, and cook for 5 minutes until softened.
- Stir in spinach and cook until wilted.
- Pour in the heavy cream and nutmeg (if using), then simmer for 2 minutes until slightly thickened.
- Stir in cheese and remove from heat.
-
Assemble the Crêpes:
- Spoon the mushroom and spinach mixture onto one half of each crêpe.
- Fold over and garnish with fresh parsley and extra cheese.
-
Serve:
- Enjoy warm, paired with a light salad or a drizzle of balsamic glaze.
Notes
- For a richer filling, add cooked bacon or caramelized onions.
- Use whole wheat flour for a healthier alternative.
- Store leftover crêpes stacked between parchment paper in the fridge for up to 2 days.