How to Make Elegant Spinach and Mushroom Crepes

Simple Summary

Delicate crepes filled with a savory mixture of spinach and mushrooms, creating a perfect balance of flavors and textures in every bite.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes (plus 30 minutes resting time for batter)
• Servings: 4 (2 crepes per serving)
• Difficulty: Intermediate

Ingredients

For the crepes:

• 1 cup all-purpose flour
• 1 1/2 cups milk
• 2 large eggs
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• 1 tablespoon fresh herbs (such as parsley or chives), finely chopped

For the filling:

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or button)
• 6 cups fresh spinach, roughly chopped
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)

Instructions

1. Start with the crepe batter: In a large bowl, whisk together flour, milk, eggs, melted butter, salt, and herbs until smooth. Let the batter rest for 30 minutes.

2. While the batter rests, prepare the filling. Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes.

3. Add garlic and mushrooms to the skillet. Cook until mushrooms release their moisture and begin to brown, about 5-7 minutes.

4. Add spinach to the skillet in batches, stirring until wilted. This should take about 3-4 minutes.

5. Pour in the heavy cream and add Parmesan cheese. Stir to combine and let simmer for 2-3 minutes until the mixture thickens slightly. Season with salt, pepper, and nutmeg if using. Remove from heat and set aside.

6. To cook the crepes, heat a non-stick pan or crepe pan over medium heat. Lightly grease with butter or oil.

7. Pour about 1/4 cup of batter into the center of the pan, quickly tilting and rotating to spread the batter evenly. Cook for about 1-2 minutes until the edges start to brown.

8. Flip the crepe and cook for an additional 30 seconds on the other side. Remove to a plate and repeat with the remaining batter.

9. To assemble, place a crepe on a plate, add a generous spoonful of the spinach and mushroom filling to one half, and fold the crepe over the filling.

10. Serve immediately, garnished with additional Parmesan cheese if desired.

Chef's Notes

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• You can make the crepes and filling ahead of time and assemble just before serving. Reheat the filling gently on the stovetop or in the microwave.
• Experiment with different mushroom varieties like shiitake or oyster mushrooms for varied flavors and textures.
• For added protein, consider incorporating some crumbled goat cheese or feta into the filling.
• Leftover crepes can be stored in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.

Nutritional Info

Per serving (2 crepes with filling): Approximately 380 calories. These crepes are a good source of protein from the eggs and cheese, and provide essential vitamins and minerals from the spinach and mushrooms. They're rich in iron, vitamin A, and calcium, making them a nutritious vegetarian meal option.

Serving Suggestions

• Serve these crepes as a main course for dinner alongside a crisp green salad dressed with a light vinaigrette.
• For brunch, pair with a glass of crisp white wine or a light mimosa.
• Garnish with a dollop of crème fraîche and a sprinkle of fresh herbs for an elegant presentation.
• For a complete meal, serve with a side of roasted asparagus or a small cup of tomato soup.