Savory Mushroom Spinach Cheese Crepes
Delight your taste buds with these Savory Mushroom Spinach Cheese Crepes—a perfect fusion of delicate crepes and a rich, creamy filling. Thin, golden crepes are wrapped around sautéed mushrooms, wilted spinach, and hints of garlic, all blended with velvety cream cheese and gooey mozzarella. The crepes are then baked to perfection, creating a dish that’s equal parts elegant and comforting. This recipe is ideal for brunch, lunch, or a light dinner, and it’s ready in under an hour! Garnished with fresh parsley, these cheesy, savory crepes are sure to impress your guests or elevate your weeknight meal. Perfect for those looking for vegetarian options or lovers of French-inspired cuisine, these crepes deliver flavor and finesse in every bite.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.25 cups milk
- 2 pieces large eggs
- 2 tablespoons unsalted butter (melted)
- 0.25 teaspoons salt
- 1 tablespoon olive oil
- 8 ounces button or cremini mushrooms (sliced)
- 4 cups fresh spinach (roughly chopped)
- 2 cloves garlic (minced)
- 4 ounces cream cheese (softened)
- 1.5 cups shredded mozzarella cheese
- 0.5 teaspoons salt (for filling)
- 0.25 teaspoons black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a medium mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth and free of lumps. Set the crepe batter aside to rest for 15 minutes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter or olive oil.
Pour about 1/4 cup of batter into the pan, tilting it in a circular motion to spread the batter thinly and evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden. Flip the crepe using a spatula and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes with parchment paper between them.
In another skillet, heat olive oil over medium heat. Add the mushrooms and sauté for 5-6 minutes until they release their moisture and start to brown.
Add the minced garlic to the mushrooms and sauté for 1 minute until fragrant. Toss in the chopped spinach and cook for 2-3 minutes until wilted. Season the mixture with salt and black pepper. Remove from heat and let cool slightly.
In a bowl, mix the softened cream cheese with half of the shredded mozzarella cheese. Stir in the mushroom and spinach mixture until evenly combined.
Take one crepe and spoon 2-3 tablespoons of the filling down the center. Fold the sides of the crepe over the filling to create a rolled or folded shape. Place the filled crepe seam-side down on a plate. Repeat with the remaining crepes and filling.
Preheat your oven to 350°F (175°C). Arrange the filled crepes in a greased baking dish. Sprinkle the remaining shredded mozzarella over the top.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 3683 mg | 160% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 24.7 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 2043 mg | 157% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2967 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.
