Savory Spinach and Mushroom Crepes

Savory Spinach and Mushroom Crepes
Savory Spinach and Mushroom Crepes

The filling for these crepes is so delicious you will want to be sure to roll them up nice and fat to give the spinach greens the attention they deserve. These savory crepes can be an anytime food, with the delicious depth of the mushrooms and the savory, wilted spinach. Lay them out on a brunch spread for a weekend with friends and enjoy a tall glass of ice cold orange juice with these. The contrast of the sweetness in the orange juice with the umami of the mushrooms will absolutely delight your senses.

The crepes in this recipe are light and have a good consistency. They do not break apart and they keep together quite well when topped with a filling and then rolled up. Credit for the wonderful flavors in the filling goes to our Herbs de Provence. This blend gives the spinach and mushrooms just a little more dimension, making the flavors of this crepe the kind of flavors that perfectly hit the spot you didn’t know you wanted to hit. The spinach flavor isn’t as intense as you might think, so the Herbs de Provence acts as a boost.

When you are getting ready to add the parmesan cheese on top of your crepe rolls, rub some melted butter on them for a minute. Pop them in the broiler for a few minutes after you’ve added the cheese to brown them and give them this nice, crispy texture.

 Print Recipe

Prep Time: 145 min.
Cooking Time: 30 min.
Category: Breakfast
Cuisine: French
  • For Crepes:
  • 1 1/2 cup all purpose flour
  • 1 cup cold water
  • 1 cup cold milk
  • 4 eggs
  • 1/2 tsp Salt
  • 4 Tbsp melted butter
  • For Filling:
  • 1-1/2 Tbsp butter
  • 2 Tbsp Shallots
  • 1/2 tsp Dried Thyme
  • Kosher Salt, to taste
  • 6 oz sliced mushrooms
  • 2 cups baby spinach leaves
  • 1/3 cup Parmesan cheese
  • 1 garlic clove, minced
  • 1 tsp Herbs de Provence
  1. Place in blender or food processor in the following order. Liquids, egg, salt, flour, and butter. Process until smooth. Cover and let batter rest for 2 hours.
  2. In a crepe pan or small nonstick skillet heated to medium, using a ladle, place about 1/3 cup batter in pan. Spin pan around so the batter covers the bottom. Cook for about 1-2 minutes. With a wooden skewer or spatula, flip crepe and lightly brown other side. Stack on a plate until ready for use.
  3. In a medium skillet, over medium heat, melt 1 Tbsp butter. Add shallot, garlic, Herbs de Provence, and a pinch of salt and sauté until soft, about 3 minutes.
  4. Add Mushrooms, sauté until soft, about 2 minutes. Add spinach and sauté until wilted. Set aside. Heat oven to broil.
  5. Lay crepe, one at a time out and spoon equals portions on crepe and roll. Place in lightly buttered baking dish. Sprinkle parmesan cheese over top.
  6. Place crepes under broiler until lightly browned. Serve.