Savory Mushroom and Cheese Crepes
In short: Thin crepes filled with garlicky thyme mushrooms, spinach and melting Gruyère, then baked until bubbly. A filling brunch or light dinner. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Resting
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 555 kcal
A savory crepe makes a good lunch, supper or brunch. Here the batter is thin and lightly seasoned, and the filling is a pan of deeply browned mushrooms with garlic, thyme, spinach and a splash of cream. Each crepe is folded into a triangle, scattered with cheese and baked for a few minutes until the cheese melts and the edges crisp. The crepes and the filling can both be made a day ahead.
Instructions
- Blend the flour, eggs, milk, salt, melted butter and chives until smooth. Rest the batter for 30 minutes.
- Heat a 20 to 22 cm (8 to 9 inch) nonstick skillet over medium heat and brush with a little oil. Pour in 60 ml (1/4 cup) of batter, tilt to coat, and cook for about 1 minute until the edges lift and the top looks dry.
- Flip and cook for 20 seconds more. Slide onto a plate and repeat with the rest of the batter to make 8 crepes, stacking them as you go.
- For the filling, heat the butter and olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer, in two batches if needed, and cook without stirring for 3 minutes. Stir and cook 4 minutes more, until deeply browned.
- Add the shallot, garlic and thyme and cook for 2 minutes. Stir in the spinach until wilted, then add the cream, salt and pepper and simmer for 1 to 2 minutes, until thick. Take the pan off the heat.
- Heat the oven to 200°C (400°F). Lay a crepe on a board, scatter with 2 tbsp of cheese and spoon some filling over one half. Fold into a half moon, then into a triangle.
- Arrange the triangles in a shallow baking dish, overlapping slightly. Sprinkle with the remaining cheese and bake for 8 to 10 minutes, until bubbling and golden at the edges. Serve hot.
Tips
- Cook the mushrooms in batches and salt them only at the end. Crowding the pan or salting early makes them steam and turn rubbery instead of browning.
- Swap in buckwheat flour for half the wheat flour for a nuttier crepe, or use goat cheese in place of Gruyère for a tangier filling.
Questions and answers
Can I make savory crepes ahead?
Yes. Cook the crepes and the filling up to 2 days ahead and refrigerate them separately. Fill and bake just before serving so the crepes do not turn soggy.
What cheese goes best with mushroom crepes?
Gruyère is the classic choice for its nutty flavor and good melt. Sharp cheddar, Swiss-style cheese or fontina also work, and a little goat cheese adds a pleasant sharpness.
Can I freeze filled crepes?
Freeze plain crepes rather than filled ones. Stack them with baking paper between, wrap well and freeze for 2 months, then fill and bake as directed.
How long does it take to make Savory Mushroom and Cheese Crepes?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Savory Mushroom and Cheese Crepes?
About 555 kcal per serving, with 24 g of protein, 34 g of carbohydrates and 37 g of fat. These values are estimates.
Nutrition per serving
| Calories | 555 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 34 g |
| Fat | 37 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
