Savory French Crepe with Spinach (Printable)

Tender French crepes filled with savory spinach, mushrooms, and melted cheese. An easy, versatile meal ready in 35 minutes.

# What You'll Need:

→ For the Crepes

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→ For the Filling

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# Steps:

01 - Whisk together flour and salt in a mixing bowl. Create a well in the center and add eggs with half the milk. Whisk until smooth, then gradually incorporate remaining milk and melted butter. The batter should have a slightly runny consistency. Allow to rest for 10 minutes.
02 - Heat a non-stick skillet over medium heat and lightly brush with melted butter. Pour approximately 1/4 cup batter into the skillet, swirling quickly to coat the surface thinly and evenly. Cook for 1-2 minutes until edges begin to lift and the bottom turns golden brown. Flip and cook for 1 additional minute. Transfer to a plate and repeat with remaining batter.
03 - Heat olive oil in a skillet over medium heat. Sauté the chopped onion until softened and translucent, approximately 3-4 minutes. Add sliced mushrooms and cook until golden brown, about 5 minutes. Stir in chopped spinach and cook just until wilted, about 2 minutes. Season with salt and pepper to taste.
04 - Place approximately 2 tablespoons of the filling mixture in the center of each crepe and sprinkle with grated cheese. Fold or roll the crepe around the filling. Return to the skillet for 1-2 minutes per side to heat through and melt the cheese completely.
05 - Serve immediately while hot. Garnish with fresh herbs such as parsley, chives, or dill if desired. Accompany with a crisp white wine such as Sauvignon Blanc for an authentic French experience.

# Expert Advice:

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  • These delicate folds carry whatever you crave from sweet to savory without complaining
  • The batter comes together in minutes but makes you look like you spent hours practicing technique
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  • If the first crepe tears or sticks, consider it your test run and adjust the heat or butter accordingly
  • Crepes can be made ahead, stacked with parchment between, and reheated in a warm oven
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  • Room temperature ingredients blend more smoothly into a lump-free batter
  • The resting period for batter is non-negotiable, it is what separates restaurant texture from home cooking attempts

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