Savory Crepes with Spinach and Mushroom Filling
Delight your taste buds with these **Savory Crepes with Spinach and Mushroom Filling**, a versatile and elegant dish perfect for breakfast, brunch, or a light dinner. These tender, golden crepes are crafted with a classic batter enriched by a hint of butter, then filled with a luscious mixture of sautéed button mushrooms, fresh spinach, garlic, and creamy Parmesan and cream cheese. The balance of earthy vegetables and indulgent cheeses creates a deeply satisfying, flavor-packed filling. Quick to prepare and easy to assemble, this recipe brings gourmet flair to your home cooking. Serve them warm, garnished with extra Parmesan for a restaurant-worthy presentation, and enjoy a dish that is both comforting and sophisticated. Keywords: **savory crepes**, **spinach and mushroom filling**, **easy brunch recipe**, **vegetarian crepes**, **homemade crepe recipe**.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 0.5 cup Water
- 3 large Eggs
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Salt
- 2 teaspoons Butter or oil
- 1 tablespoon Olive oil
- 8 ounces Button mushrooms, sliced
- 4 cups Fresh spinach, rinsed and drained
- 2 cloves Garlic, minced
- to taste Salt and pepper
- 0.5 cup Grated Parmesan cheese
- 4 ounces Cream cheese
Instructions
In a large mixing bowl, whisk together the flour and salt.
In a separate bowl, beat the eggs. Gradually add the milk and water, stirring to combine.
Slowly add the wet mixture to the dry ingredients, whisking to prevent lumps.
Melt 2 tablespoons of butter and stir into the batter until smooth. Let the batter rest for at least 15 minutes.
Heat a small non-stick skillet over medium heat and lightly coat with butter or oil.
Pour approximately 1/4 cup of batter into the pan, swirling to evenly coat the bottom.
Cook for 1-2 minutes or until the edges start peeling away from the pan and the bottom is lightly browned. Flip and cook the other side for another minute.
Remove the crepe to a plate and repeat with the remaining batter, adding more butter or oil as needed.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the garlic and mushrooms, sautéing until the mushrooms release moisture and become golden, about 5-7 minutes.
Stir in the spinach and cook until wilted, 2-3 minutes. Season with salt and pepper to taste.
Mix in the cream cheese and Parmesan, stirring well until the cheeses melt and blend. Remove from heat.
To assemble, place a spoonful of the mushroom spinach filling onto each crepe and fold over or roll up.
Serve warm with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 22.4 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1228 mg | 94% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2957 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
