These mushroom crepes are a delicious savory crepes idea. Thin and delicate crepes filled with flavorful mushrooms, onions, garlic, spinach, and cheese.
Servings 8 crepes
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
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.
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.
- 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).