These savory crêpes are filled with a creamy, garlicky mix of sautéed mushrooms, fresh spinach, and Gruyère cheese—a dish that's rustic yet refined. The nutty sharpness of Gruyère pairs perfectly with the earthy mushrooms, while tender crêpes wrap it all in a delicate hug. Serve it with a salad for a Parisian-style lunch or a cozy dinner.
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
For the Savory Crêpes
1cupall-purpose flour
2large eggs
1 ½cupswhole milk
2tbspmelted butter (plus more for the pan)
¼tspsalt
Optional: pinch of nutmeg or thyme for a savory twist
For the Filling
1tbspolive oil
1tbspbutter
1shallot or small onion, finely chopped
2clovesgarlic, minced
10ozcremini or button mushrooms, sliced
4cupsfresh baby spinach
Salt and pepper to taste
½cupheavy cream or crème fraîche
1cupshredded Gruyère cheese
Optional: pinch of chili flakes or fresh thyme leaves
Suggested Sides
Arugula salad with lemon vinaigrette
Roasted cherry tomatoes
A chilled glass of white wine like Chardonnay or dry Riesling
Make the Crêpe Batter
1
In a bowl, whisk flour and salt. Add eggs, then gradually whisk in milk and melted butter until smooth.
Let batter rest for 10–15 minutes at room temperature (or refrigerate up to 1 day).
Cook the Crêpes
2
Heat a 10-inch nonstick skillet or crêpe pan over medium heat. Lightly grease with butter.
Pour in about ¼ cup of batter, swirling to coat the pan in a thin layer.
Cook for 1–2 minutes, until edges begin to lift and underside is golden. Flip and cook 30 seconds more.
Repeat until you have 8 crêpes. Stack between parchment or clean towels.
Make the Mushroom-Spinach Filling
3
Heat olive oil and butter in a skillet over medium heat.
Add shallot and garlic; cook for 2–3 minutes until softened.
Add mushrooms; sauté for 6–8 minutes until browned and most liquid is gone.
Stir in spinach and cook until wilted. Season with salt, pepper, and optional thyme.
Stir in cream and let simmer 1–2 minutes, until slightly thickened.
Remove from heat and mix in ¾ cup Gruyère, stirring until melted.
Fill & Fold the Crêpes
4
Lay a crêpe flat, spoon 2–3 tbsp of filling down the center.
Fold crêpe in half or roll like a burrito. Repeat with remaining crêpes and filling.
Optional: Place in a baking dish, top with extra Gruyère, and broil for 2–3 minutes for a melty top.
Serve
5
Plate 2 crêpes per person with a sprinkle of fresh herbs or extra cheese.
Add a light salad or roasted veggies on the side, and serve warm.
Tips for Success
6
Let the crêpe batter rest—this allows the gluten to relax and gives you smooth, tender crêpes.
Make crêpes ahead and refrigerate—just warm them slightly before filling.
Gruyère can be swapped with Emmental, Comté, or Fontina if needed.
Wine Pairing
7
Serve with a crisp Chardonnay, Sancerre, or even a light Pinot Noir. For a non-alcoholic pairing, try sparkling apple juice or a lemon-rosemary spritz.
Ingredients
For the Savory Crêpes
1cupall-purpose flour
2large eggs
1 ½cupswhole milk
2tbspmelted butter (plus more for the pan)
¼tspsalt
Optional: pinch of nutmeg or thyme for a savory twist
For the Filling
1tbspolive oil
1tbspbutter
1shallot or small onion, finely chopped
2clovesgarlic, minced
10ozcremini or button mushrooms, sliced
4cupsfresh baby spinach
Salt and pepper to taste
½cupheavy cream or crème fraîche
1cupshredded Gruyère cheese
Optional: pinch of chili flakes or fresh thyme leaves
Suggested Sides
Arugula salad with lemon vinaigrette
Roasted cherry tomatoes
A chilled glass of white wine like Chardonnay or dry Riesling
Directions
Make the Crêpe Batter
1
In a bowl, whisk flour and salt. Add eggs, then gradually whisk in milk and melted butter until smooth.
Let batter rest for 10–15 minutes at room temperature (or refrigerate up to 1 day).
Cook the Crêpes
2
Heat a 10-inch nonstick skillet or crêpe pan over medium heat. Lightly grease with butter.
Pour in about ¼ cup of batter, swirling to coat the pan in a thin layer.
Cook for 1–2 minutes, until edges begin to lift and underside is golden. Flip and cook 30 seconds more.
Repeat until you have 8 crêpes. Stack between parchment or clean towels.
Make the Mushroom-Spinach Filling
3
Heat olive oil and butter in a skillet over medium heat.
Add shallot and garlic; cook for 2–3 minutes until softened.
Add mushrooms; sauté for 6–8 minutes until browned and most liquid is gone.
Stir in spinach and cook until wilted. Season with salt, pepper, and optional thyme.
Stir in cream and let simmer 1–2 minutes, until slightly thickened.
Remove from heat and mix in ¾ cup Gruyère, stirring until melted.
Fill & Fold the Crêpes
4
Lay a crêpe flat, spoon 2–3 tbsp of filling down the center.
Fold crêpe in half or roll like a burrito. Repeat with remaining crêpes and filling.
Optional: Place in a baking dish, top with extra Gruyère, and broil for 2–3 minutes for a melty top.
Serve
5
Plate 2 crêpes per person with a sprinkle of fresh herbs or extra cheese.
Add a light salad or roasted veggies on the side, and serve warm.
Tips for Success
6
Let the crêpe batter rest—this allows the gluten to relax and gives you smooth, tender crêpes.
Make crêpes ahead and refrigerate—just warm them slightly before filling.
Gruyère can be swapped with Emmental, Comté, or Fontina if needed.
Wine Pairing
7
Serve with a crisp Chardonnay, Sancerre, or even a light Pinot Noir. For a non-alcoholic pairing, try sparkling apple juice or a lemon-rosemary spritz.
