Breakfast/ Dinner/ Pancakes and Crepes/ Savory Breakfast Ideas/ vegetarian dinner

Mushroom Crepes

23 November 2021 | Last Updated: 24 November 2021 By Aleksandra

These mushroom crepes are a delicious savory crepes idea. Thin and delicate crepes filled with flavorful mushrooms, onions, garlic, spinach, and cheese.

You can serve them as a savory breakfast or a light vegetarian dinner.

Two mushroom crepes on a beige plate with a fork on the side.

Below you will find information about the ingredients and how to make the recipe. Scroll down for a printable recipe card with measurements and detailed instructions.

Ingredients

Here’s what you need to make savory crepe batter:

  • all-purpose flour
  • eggs
  • melted butter or coconut oil or vegetable oil
  • milk (cow’s milk or plant-based milk)
  • water (regular or sparkling)
  • salt, pepper, thyme (dried or fresh), a small amount of sugar (optional)

Grated parmesan added to the batter is also delicious.

Labeled ingredients for savory crepes batter.

Here’s what you need for the filling:

  • mushrooms – any kind of mushrooms you like, I used a mix of wild, button, and cremini mushrooms, chanterelle mushrooms would also be delicious
  • spinach – optional, can be fresh or frozen (thaw it and squeeze out the liquid)
  • thyme – or Italian/French seasoning
  • shallots – or onions, shallots have a milder taste and they cook quicker
  • garlic – must be fresh
  • oil or clarified butter for pan-frying (clarified butter is a butter that is suitable to cook in high temperatures, it doesn’t burn so quickly as regular butter and it still tastes fabulous)
  • cheese – use the best cheese you can afford, I used Gruyere cheese for this recipe – it’s my absolute favorite cheese, it has such an amazing distinctive flavor and melts wonderfully, but it’s also unfortunately very pricey
  • good alternatives for Gruyere cheese are: Manchego, sharp cheddar, fontina picante
Labeled ingredients for mushroom filling for crepes.

Step by step instructions

Prepare the crepe batter:

Ingredients for crepe batter are being added to a white bowl. Crepe batter is being mixed with a hand blender.

STEP 1: Add all the ingredients for the crepe batter into a medium/large bowl.

STEP 2: Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.

Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.

Prepare the mushroom filling:

Sliced mushrooms, chopped onion and garlic on a wooden board. Sauteed onions with garlic in a pan.

STEP 3: Prepare the ingredients: Cut the mushrooms into 1/4-inch (5mm) slices (cut bigger mushrooms in half and then into slices). Chop the shallots, finely chop the garlic. Wash thoroughly spinach and chop it roughly into smaller pieces. Shred the cheese on the large holes of a box grater.

STEP 4: Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the shallots, cook for 2-3 minutes until soft. Add the garlic and thyme, cook for 30 seconds. Transfer the onion with garlic to a large bowl.

Sauteed mushrooms and sauteed spinach in a pan.

STEP 5: Heat another 1 tablespoon of oil over high heat, add 1/2 of the mushrooms in an even layer. Don’t stir for the first 1-2 minutes then stir from time to time and cook the mushrooms until the water is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms. Transfer the mushrooms to the bowl with onions.

STEP 6: Add the spinach to the pan and cook it briefly until lightly wilted. Transfer to the bowl.

Mushroom spinach filling in a white bowl. Crepe batter in a pancake pan.

STEP 7: Add the shredded cheese to the bowl, season the filling with salt and pepper, stir until combined.

Cook the crepes:

STEP 8: Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don’t have a powerful stovetop) until it’s melted and the pan is well-heated.

Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan.

You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that’s more convenient for you, although the amount of batter needed will vary depending on the size of the pan.

A crepe in a pan is being flipped over with a spatula.

STEP 9: Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).

STEP 10: Slide a flexible silicone spatula under the crepe and flip it on the other side.

Cooked crepe in a pan. A crepe with mushroom filling on top.

STEP 11: Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.

Assemble:

STEP 12: Place some of the filling on one half of the crepe.

A crepe folded into a triangle on a plate. Crepes are being pan-fried in a black pan.

STEP 13: Fold the crepe in half then again in half creating a triangle (you can also roll them up if you wish – I have a separate article with step-by-step photos showing how you could fold crepes in many different ways).

STEP 14: Heat a small amount of butter in the pan, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.

Enjoy!

Serving suggestions

Storage

These crepes reheat very well. You can store cooked and filled crepes for up to 3 days in the fridge. Wrap them tightly in plastic foil so they don’t dry out. To reheat: cook them in a non-stick pan with a small amount of butter until warm.

You can also store cooked crepes and filling separately in the fridge for up to 3 days. The filling should be stored in a closed container and the crepes should be wrapped tightly in plastic foil. Crepes can be stacked on each other but leave them on the counter for 15-30 minutes to warm up – they will be easier to separate and less prone to tearing.

You can store crepe batter for up to 24 hours in the fridge. Whisk well before using.

I haven’t tried freezing this particular recipe but I think it should work well.

More crepe recipes

A mushroom crepe in a being plate is being cut with a fork.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Mushroom Crepes

These mushroom crepes are a delicious savory crepes idea. Thin and delicate crepes filled with flavorful mushrooms, onions, garlic, spinach, and cheese.
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Two mushroom filled crepes in a beige plate are being cut with a fork.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 crepes
Calories 273kcal
Author Aleksandra

Ingredients

for the crepe batter:

  • 1 cup flour (125g) spooned and leveled
  • 3 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon thyme
  • 1/2 teaspoon sugar optional
  • 1/4 teaspoon salt
  • pinch of black pepper
  • butter for cooking the crepes

for the filling:

  • 3 tablespoons frying oil
  • 4 shallots or 2 medium onions
  • 4 cloves garlic
  • 1 teaspoon thyme
  • 1 1/2 lbs (700g) mushrooms, button, cremini, or fresh wild mushrooms
  • 2 handfuls spinach 90g
  • 1 1/2 cups shredded Gruyere cheese 150g or 5 1/2 ounces, or sharp cheddar
  • salt and pepper to taste

Instructions

Prepare the crepe batter:

  • Add all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.
  • Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.

Prepare the mushroom filling:

  • Prepare the ingredients: Cut the mushrooms into 1/4-inch (5mm) slices (cut bigger mushrooms in half and then into slices). Chop the shallots, finely chop the garlic. Wash thoroughly spinach and chop it roughly into smaller pieces. Shred the cheese on the large holes of a box grater.
  • Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the shallots, cook for 2-3 minutes until soft. Add the garlic and thyme, cook for 30 seconds. Transfer the onion with garlic to a large bowl.
  • Heat another 1 tablespoon of oil over high heat, add 1/2 of the mushrooms in an even layer. Don’t stir for the first 1-2 minutes then stir from time to time and cook the mushrooms until the water is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms. Transfer the mushrooms to the bowl with onions.
  • Add the spinach to the pan and cook it briefly until lightly wilted. Transfer to the bowl.
  • Add the shredded cheese to the bowl, season the filling with salt and pepper, stir until combined.

Cook the crepes:

  • Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don’t have a powerful stovetop) until it’s melted and the pan is well-heated.
  • Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan. You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that’s more convenient for you, although the amount of batter needed will vary depending on the size of the pan.
  • Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).
  • Slide a flexible silicone spatula under the crepe and flip it on the other side. Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.

Assemble:

  • Place some of the filling on one half of the crepe. Fold the crepe in half then again in half creating a triangle (you can also roll them up if you wish).
  • Heat a small amount of butter in the pan, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.
  • Enjoy!

Notes

  • Alternatives for Gruyere cheese: sharp cheddar, manchego, fontina picante.
  • These crepes reheat well – cook them briefly in a non-stick pan with a small amount of butter on both sides until warm.
  • The recipe yields 8-9 crepes, depending on the size.
  • How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
  • Calories = 1 crepe (1/8 of the recipe).
Course Breakfast, Main Course
Cuisine American, French
Diet Vegetarian
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