Savory French Crepe with Filling (Print version)

Tender French crepes with savory spinach, mushroom, and cheese filling

# What you'll need:

→ For the Crepes

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1¼ cups milk
04 - 2 tablespoons melted butter, plus more for cooking
05 - ¼ teaspoon salt

→ For the Filling

06 - 2 tablespoons olive oil
07 - 1 small onion, finely chopped
08 - 2 cups fresh spinach, chopped
09 - 1 cup mushrooms, sliced
10 - ½ cup grated Gruyère or Emmental cheese
11 - Salt and pepper, to taste

# How to make it:

01 - In a mixing bowl, whisk together flour and salt. Make a well in the center and add eggs and half the milk. Whisk until smooth, then gradually add remaining milk and melted butter. Batter should be slightly runny. Let rest for 10 minutes.
02 - Heat a non-stick skillet over medium heat and brush lightly with melted butter. Pour about ¼ cup batter into skillet, swirling to coat surface thinly and evenly. Cook for 1-2 minutes until edges lift and bottom is golden. Flip and cook 1 more minute. Transfer to a plate. Repeat with remaining batter.
03 - For the filling, heat olive oil in a skillet. Sauté onion until soft, then add mushrooms and cook until golden. Stir in spinach; cook just until wilted. Season with salt and pepper.
04 - Place 2 tablespoons filling and a sprinkle of cheese in each crepe. Fold or roll, then return to skillet to heat through and melt cheese, about 1-2 minutes per side. Serve immediately, garnished with fresh herbs if desired.

# Expert suggestions:

01 -
  • These crepes transform whatever vegetables or cheese you have into something that feels elegant and special
  • The batter comes together in minutes but makes you look like you spent hours planning
  • Theyre equally perfect for a lazy weekend brunch or a quick weeknight dinner
02 -
  • The resting period for the batter is absolutely crucial for tender crepes that dont tear
  • Your first crepe almost never works out perfectly so just call it your test run and keep going
  • A well-seasoned pan or non-stick skillet makes the difference between frustration and joy
03 -
  • Warm your milk slightly before adding to the cold eggs so they incorporate smoothly
  • If the batter seems too thick after resting, add another tablespoon of milk
  • Butter the pan lightly between every 2-3 crepes to prevent sticking

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